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
Author: Joan Nova, aka FOODalogue
Recipe type: brunch, lunch
- 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
- Saute brussels sprouts, chestnuts, onion, garlic and bacon in small amount of olive oil till caramelized.
- Season with salt + pepper.
- 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.
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!