The great thing about this recipe is that even though we associate a hash with breakfast, I use this recipe as a side. It combines my love of brussels sprouts with the creaminess of egg yolk into perfection. This recipe originally called for bacon or pancetta but I am not a huge fan of either so I left it out and it was just as yummy. If you like bacon as much as most people, here is the original recipe: http://foodformyfamily.com/recipes/brussels-sprouts-bacon-breakfast-hash
Brussels Sprouts Hash
12 ounces brussels sprouts, shredded
2 cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
3 large eggs
salt & black pepper
1 tbsp olive oil
Thinly slice the brussels sprouts if you haven’t already bought them pre-shredded. Set aside.
Heat the olive oil to a medium to large pan over medium heat. Add the garlic and shallots and cook for 30 seconds before adding in the brussels sprouts. Stir in the apple cider vinegar. Sauté for 5 minutes until sprouts are tender. Cook until sprouts start to brown on the edges, another 3-5 minutes.
Create a slight well in the center of the pan. Add the butter in the well. Crack the eggs directly in the center and cook until the eggs are cooked through as desired (unless you like them runny like I do!). Remove from heat and serve immediately.
Before you serve, if you prefer your eggs runny, mix in the eggs so it creates a nice creamy hash.