Lunch

Brussels sprout hash is for Lunch.

Brussels sprout hash takes 10 minutes to prepare.

Brussels sprout hash takes 20 minutes to cook.

Brussels sprout hash makes 2 servings.

The ingredients for Brussels sprout hash are:

Ingredients:
Brussels sprouts, fresh, 12 sprouts
Sun Dried Tomatoes, 6 pieces (halves)
Garlic, 1 clove
Onions, raw, .25 cup, sliced
Hormel Bacon Bits, 2 tbsp
Extra Virgin Olive Oil, .5 tbsp
Egg, fresh, whole, raw, 2 large
Horseradish, .5 tbsp

Here is how you make Brussels sprout hash:

Trim the ends off the sprouts, halve.Add the sun dried tomato halves, garlic and onion to a chopper (I am in love with my Ninja). Pulse to coarse pieces.Place in a hot pan, non-stick and allow to heat.While this is starting to "smell good" pulse the sprouts.Add them to the pan along with the olive oil and a bit of water to keep it from burning/sticking to the pan. You almost want to dry-fry.Remove from heat and let cool for about 10 minutes.Beat the eggs. Add the bacon bits, and eggs , stir it a bunch. Place back on high heat and cook it like an omelet; it WILL fall apart.You just want to get a bit of brown for the egg. I was able to press it into the pan to be able to flip large pieces; perhaps 3 eggs would work better. Split between two bowls and top with a teaspoon or more of horseradish.Serving Size:?2 servings

The nutritional information for Brussels sprout hash is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 201.0

• Total Fat: 10.4 g
• Cholesterol: 191.0 mg
• Sodium: 477.7 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 5.5 g
• Protein: 14.3 g