A savory and crispy skillet hash made with shredded Brussels sprouts, tender potatoes, and simple seasonings. Perfect for a hearty breakfast, brunch, or quick dinner.
Total Time:35 minutes
Yield:4 servings
Ingredients
3 cups Brussels sprouts, trimmed and shredded
2 cups potatoes, diced
1/2 cup onion, diced
2 cloves garlic, minced
2 tablespoons olive oil or butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup cooked bacon or sausage (optional)
2 eggs for serving (optional)
2 tablespoons chopped fresh parsley (optional)
Instructions
Parboil diced potatoes in salted water for 5–7 minutes until just tender, then drain.
Heat olive oil or butter in a large skillet over medium heat.
Add diced onion and cook until softened, then stir in garlic and cook for 1 minute.
Add potatoes and cook until golden and crispy, stirring occasionally.
Stir in shredded Brussels sprouts and season with salt, black pepper, and paprika.
Cook for 5–8 minutes until sprouts are tender and slightly crispy.
Add cooked bacon or sausage if using and mix well.
Top with fried or poached eggs and garnish with parsley if desired.
Serve hot.
Notes
Avoid overcrowding the pan to ensure crispiness.
Use Yukon gold or red potatoes for best texture.
Swap potatoes with sweet potatoes for variation.
Store leftovers in the refrigerator for up to 3 days.
