Lemon Brussels Sprout Potato Hash — Fo Reals Life

January 24, 2014 January 24, 2014/ Morgan

I’m starting to really love breakfast. I don’t know what has changed – maybe it’s me, but most likely it’s what I’m making. Between overnight oats (these or these!) and different potato hashes I’m feeling very happy in the mornings. I guess I just had to find my morning food! Other than leftovers. I do well on leftovers in the mid morning.

I think there was a time I didn’t like brussels sprouts at all. Times have changed there as well. I’m loving roasted toasty brussels sprouts – especially with some lemon juice and garlic. It’s such a natural flavor combination. 

If you don’t like, or can’t find brussels sprouts you can always use some sliced up green or red cabbage instead. It will be just as good and just as good for you! Since this is plant strong it is very low fat, high fiber and full of vitamins to get you started in the morning (or heck, this would even be great as a dinner!)

And just make sure you use a large pan for this so everything has room to brown and crisp up. You’ll be adding it in stages so it shouldn’t be an issue as long as you have a big pan. 

  • 8 oz brussels sprouts, sliced thin
  • 8 oz crimini mushrooms, chopped
  • 3 large potatoes, cooked and cubed (I cook mine in the slow cooker!) *see note for another method
  • 4 green onions, white and green part chopped
  • Juice 1/2 large lemon (slice the other half up for garnish and extra flavor at the table)
  • 3 cloves garlic, minced or grated with a Microplane zester
  • 1 teaspoon dried thyme (or 1 Tablespoon fresh) 
  • big pinch of red chile flakes, optional
  • salt and black pepper to taste

*note – if you don’t have cooked potatoes on hand and want to make this right away you always wash and poke your potatoes and then cook them in the microwave for a few minutes. Undercook them if you are using this method. You can also cube and then bake your potatoes at 425 on a parchment or silpat lined baking sheet until they start to brown. 

Heat a very large pan (I love cast iron!) over medium high heat and add them mushrooms and brussels sprouts. Stir occasionally but let them brown. Add the potatoes after the brussels sprouts have browned slightly. Let the potatoes cook until they are starting to crisp up and brown all over. Now stir in the onions, lemon juice, garlic, thyme and chile flake. Stir and cook for 1-2 minutes. 

Now add salt and pepper to taste (I find potatoes need a good big pinch of salt but again, that is up to your tastes!) Serve with some lemon slices to pretty up the plate (and add extra flavor if you want to squeeze them over the hash at the table.)