Whether it’s for a relaxed weekend breakfast or an easy weeknight dinner hash is one of my go to meals. Crispy potatoes topped with eggs (with a perfectly done yolk) and whatever other veggies you want to throw in hash is the ultimate quick meal. This Potato and Brussels Sprouts hash is hearty , comforting and comes together in a snap.
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Potatoes and Brussels sprouts are a natural match and they get even better when you pair them together in a hash. Thinly sliced Brussels sprouts cook quickly and get nice and caramelized over high heat while diced potatoes get crispy on the outside while staying creamy on the inside. The flavor combo of potatoes and Brussels sprouts reminds me a bit of colcannon, a traditional Irish dish of potatoes and cabbage. To further amp up the Irishness of this dish I like to add in some caraway seeds but this hash is certainly delicious without them. You could also add in some leftover corned beef and cabbage to this hash for an extra heart meal.
What kind of potatoes to use for hash?
By its nature hash is a versatile dish and you can use just about any potato you have on hand. I personally like to use a starchy potato like russets since they get crispy. ( Check out my Sweet Potato Breakfast Hash or this Sausage and Potatoes Breakfast Casserole!)
How to make Potato and Brussels Sprouts Hash
Hash is simple and quick to make and this one is no different. Start with chopping up an onion, dicing the potatoes and slicing the Brussels Sprouts. Everything goes into a large bowl along with some olive oil, caraway seeds and a good dose of salt and pepper followed by a good stir to make sure everything is well mixed. All the veggies go into a large skillet (preferably cast iron, like this one) over medium heat. Cook for about 10 minutes before turning the vegetables. Create four wells in the veggies and crack in the eggs, adding a bit more salt and pepper as desired. Cook for another 7-10 minutes or until the eggs have reached your desired level of doneness.
If you like this Potato and Brussels Sprouts Hash be sure to take a look at some of my other recipes!
Butternut Squash Quiche with Goat Cheese and Rosemary
Easiest Instant Pot Steel Cut Oatmeal
Crispy Garlic Parmesan Roasted Potatoes
If you make this Potato and Brussels Sprouts Hash please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Potato and Brussels Sprouts Hash
Equipment
- Large Skillet
Ingredients
- 2 pounds potatoes (about 4 large) diced
- 1 large onion chopped
- 1/2 pound Brussel Sprouts sliced
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp caraway seeds
Instructions
- Preheat a large skillet over medium heat.
- Combine all the vegetables, salt, pepper, caraway seeds and olive oil in a large bowl and toss to combine well.
- Add vegetables to the skillet and spread out in an even layer. Cook for 10 minutes uncovered. Turn the vegetables and create four small wells, crack an egg into each well and sprinkle with additional salt and pepper. Cover the pan and cook for an additional 7-10 minutes or until eggs reach your desired level of doneness.
Amy Liu Dong says
Such an easy, delicious, and healthy dish to make for everyone. I love it!
Amy Casey says
Great idea! The caraway seeds were a delicious addition to the Brussels sprouts and potatoes. My family loved this for breakfast.
Healing Tomato says
I am so glad you included brussels sprouts in this hash browns recipe. It looks so easy and it will definitely get kids to eat their sprouts
Marie says
I wish I had woken up to this scrumptious skillet this morning! The idea of topping the hash with eggs to make it a meal is really clever and irresistible! I just so happen to have a bag of Brussels sprouts on hand so I know what I’ll be making tomorrow.
Erin says
These were great! What a great idea to add the Brussels sprouts. Thanks for the recipe!
Alex says
We made this for breakfast. So good! Everyone agreed I should make it again soon!
Silvia says
What a great idea! I had never thought about adding brussels sprouts to a breakfast hash, and it works beautifully. Plus your recipe is unbelievable fast and easy.
LaKita says
This hash is so comforting, filling, and delicious. It is so good that I enjoy eating it any time of the day and not just breakfast!
Natalie says
I made this for lunch the other day. It was delicious. I usually dislike sprouts but this combo was super tasty. Thanks!
Jessica says
This was simple and delicious! I loved the addition of caraway seeds.
Moop Brown says
This dish seems like such a hearty and balanced meal. Seems like a great meal to start the day with!