Brussels Sprout & Potato Hash for Two

This breakfast-meets-dinner Brussels sprout and potato hash recipe is a quick, easy dinner, perfect for a cool fall evening. Resist the urge to stir it too much! Cooking the hash undisturbed allows a crispy caramelized crust to form on the potatoes at the bottom of the pan. Look for hash browns that don't have added salt to help keep sodium in check.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and rosemary and cook, stirring, until beginning to brown, about 2 minutes. Stir in hash browns, salt and pepper, then...


Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped onion
  • 1/4 teaspoon dried rosemary
  • 2 1/2 cups frozen shredded hash browns
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces Brussels sprouts, trimmed and thinly sliced
  • 2 tablespoons finely shredded Parmesan cheese
  • 2 large eggs

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