Dinner

Brussels Sprout and Potato Hash is for Dinner.

Brussels Sprout and Potato Hash takes 15 minutes to prepare.

Brussels Sprout and Potato Hash takes 30 minutes to cook.

Brussels Sprout and Potato Hash makes 4 servings.

The ingredients for Brussels Sprout and Potato Hash are:

Ingredients

3 tablespoons extra-virgin olive oil
1/4 cup chopped onion
1/2 teaspoon dried rosemary
5 cups frozen shredded hash browns
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound Brussels sprouts, trimmed and thinly sliced
1/3 cup finely shredded Parmesan cheese
4 large eggs

Here is how you make Brussels Sprout and Potato Hash:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; cook, stirring, until beginning to brown, about 2 minutes. Stir in hash browns, salt and pepper. Spread into an even layer. Cook, undisturbed, for 4 minutes.2. Reduce heat to medium. Stir in Brussels sprouts, spread back into an even layer and cook, stirring every 2 to 3 minutes and returning to an even layer, until golden brown, 12 to 14 minutes total. Remove from heat and stir in cheese.3. Meanwhile, bring 2 inches of water to a boil in a Dutch oven. Reduce to a gentle simmer. Break an egg into a small bowl, submerge the bowl?s lip in the water and slide the egg in. Repeat with the remaining eggs. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Transfer the eggs to a clean dish towel to drain. Serve the eggs over the hash.Serving Size: Makes 4 servings, 1 egg & 1 cup hash eachNumber of Servings: 4Recipe submitted by SparkPeople user KTANGERINE37.

The nutritional information for Brussels Sprout and Potato Hash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 309.6

• Total Fat: 17.7 g
• Cholesterol: 215.8 mg
• Sodium: 302.0 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 4.9 g
• Protein: 13.4 g