Brussels Sprout Hash

Here’s a recipe to make if you happen to have a bunch of leftover Brussels sprout tops. Or just a forlorn bunch of Brussels sprouts that need to be used.

Brussels Sprout Hash

• 4 tablespoons extra virgin olive oil, divided
• 2 medium shallots, diced
• 12 ounces Brussels sprouts, cut in half, thinly sliced
• 5 tablespoons water, divided
• 2.75 ounces Neat Breakfast Mix
• 1 egg
• salt
• freshly ground black pepper

1. Set a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Once shimmering, add the shallot. Cook for 3 minutes until softened. Add the Brussels sprouts. Once mixed with the shallot, add 3 tablespoons water. Cover and let steam for 3 minutes. The Brussels sprouts should be bright green. Remove from the skillet and set aside.
2. Add the remaining 2 tablespoons of olive oil to the skillet. Mix the Neat, egg, and remaining 2 tablespoons of water in a small bowl. Add the mixture to the pan. Cook, stirring occasionally for 3-4 minutes, until brown and crumbly. Make sure to scrape all the bits off of the bottom of the pan.
3. Add the Brussels sprouts back to the skillet. Season generously with salt and pepper. Cook another minute or two. Serve.

Serves 4

It’s not uncommon to serve hashes with poached or fried eggs. As you can see, I did so myself. Hot sauce is good too.

I generally shy away from posting recipes that use specific name-brand products because chances are it’s not going to be easy for everyone to find. I made an exception here with the Neat as I happened to have some on hand and it really seemed like the perfect ingredient for the job. If you check on the Neat site, you’ll see it’s just pecan meal, garbanzo flour, oat flour, and some spices. This makes me think it’d be fairly easy to make yourself. Perhaps I’ll give that a whirl sometime soon.

This recipe is being shared in Meat Free Mondays, Allergy Free Wednesdays, and Gluten Free Fridays.