Brussels sprout hash

Name: Brussels sprout hash
Prep time: 5 min
Cook time: 10 min
Yield: 3
Cuisine: American
Ingredients: 1 tablespoon olive oil; 12 oz Just Egg; 1 medium-size shallot, thinly sliced; 8 oz Brussels sprouts, shaved thin (2 heaping cups shredded)

hash

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Difficulty

Beginner

Cooktime

15 min

About this recipe

We all love roasted Brussels sprouts, but have you tried a Brussels sprout and egg hash? The combination of the crunchy shredded Brussels sprouts and fluffy Just Egg makes for an unexpectedly addicting scramble. It’s quick and easy enough for a healthy, everyday breakfast, but delicious enough to make a spectacular vegetarian or vegan side dish for a holiday gathering. This Just Egg recipe delivers a ton of flavor and nutrition while being low-carb, protein-rich and allergy-friendly. If you’re bored with your daily scrambled egg routine or looking for more high-protein, plant-based breakfast options, make this unique breakfast hash or explore more of our free recipes with Just Egg.

It’s really all about garnishing this hash for the right occasion. Fried sage leaves are highly recommended, but this dish will also impress when topped with fresh pomegranate seeds or toasted pine nuts. To make fried sage leaves, heat a thin layer of cooking oil in a skillet on medium-high heat and add the sage leaves for about a minute, flipping halfway through. Keep an eye on them to make sure they get crispy but don’t burn.

Serves 3-4

3-4

1 tablespoon olive oil
12 oz Just Egg
1 medium-size shallot, thinly sliced
8 oz Brussels sprouts, shaved thin (2 heaping cups shredded)

Garnish (fried sage leaves, fresh pomegranate seeds or toasted pine nuts)

Equipment

Spatula
Nonstick skillet

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Shred the Brussels sprouts

sprouts

Slice the shallot and shave the Brussels sprouts. The easiest way to do this is with the slicing attachment on a food processor.

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Hash the Brussels sprouts

sprouts

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the shallots, Brussels sprouts and a pinch of salt and pepper. Cook, stirring frequently for about five minutes, until the Brussels sprouts are softened and charred in a few spots. Reduce the heat to low.

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Add the Just Egg

Egg

Pour in the Just Egg. Stir gently and occasionally, letting the hash set into big, tasty clumps but making sure you’re flipping it so the Just Egg cooks all the way through. Once the liquid has cooked, transfer to a plate or serving dish.

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