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Delicious Brussels Sprouts and Chestnut Hash with Eggs and an Extra Treat!

October 18, 2012 by Joan Nova in Bread, Pizza, Flatbreads, Breakfast + Brunch, Eggs, Lunch, Vegetables | 14 Comments

You won’t miss the potatoes. In fact, like me, you may even prefer it this way.

This is one of those posts where I think pictures say it better than words. All I’ll add is …  it’s easy to make and absolutely delicious!

Brussels Sprouts and Chestnut Hash with Eggs
You won't miss the potatoes!
Recipe type: brunch, lunch
Serves: 2
  • 1 cup shredded brussels sprouts
  • ½ cup chopped chestnuts
  • ⅛ cup crumbled bacon
  • ¼ cup minced onion
  • 1 sm clove garlic minced
  • olive oil
  • salt + pepper
  • 2 eggs
How To
  1. Saute brussels sprouts, chestnuts, onion, garlic and bacon in small amount of olive oil till caramelized.
  2. Season with salt + pepper.
  3. Fry/steam* or poach egg.
*Place circular metal mold in skillet, add a little olive oil and spread it up the sides. Crack egg and cook on medium-high for a couple of minutes. Lower heat, add a little water in pan (outside mold) and cover till egg is cooked to your liking.

The Treat

Artisanal bread, toasted and topped with goat cheese, rosemary, black pepper and honey.

Even better as crostini with hash on top!

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. sippitysup says:

    You know my motto is “put an egg on it” don’t you? GREG
    sippitysup recently posted..Alaska Scallops- Seared Hot and FastMy Profile

  2. A very unique hash with brussels sprouts and chestnuts! And what a delicious treat there :)

  3. bellini says:

    Love the chestnuts added here as well. It reminds me of chestnut festivals and fall.

  4. You’ve stretched my mind once again, Joan. I like to think I am pretty creative when left to my own devices and not just using standard recipes for some of my classes, but I would never have thought to have added chestnuts into this mix. Brilliant. I love chestnuts and don’t use them enough.
    Flavors of the Sun recently posted..Morocco 2013 Trip AnnouncementMy Profile

  5. Joan says:

    I should have noted in the post that this recipe is simplified if you can find vacuum-packed (peeled and cooked) chestnuts as I did. They’re a little pricey but a nice addition to your pantry.

  6. I have made that combo and it is delicious. I like the addition of the egg on top and that bread…I know it and I like it.
    I agree with buying the vacuum-packed. I eat them like candy.
    Platanos Mangoes & Me! recently posted..Green Plaintain Soup + Plantain Spiders – Sopa de Platanos Verdes con ArañitasMy Profile

  7. Lori Lynn says:

    That’s a dream breakfast for me!

  8. Anything with a runny egg on top does it for me Joan.
    Sally – My Custard Pie recently posted..Let’s all stand together – Blog action day 2012My Profile

  9. Tandy says:

    I love the sound of this dish – I shall have to look out for chestnuts :)

  10. that is one sexy egg! Love it. I’m an egg lover. Serious one. Didn’t miss the potatoes at all ;)
    Bren @ Flanboyant Eats recently posted..Nutty 4 Apple Bread … Really, really good apple bread.My Profile

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