Looking for a twist on a classic brunch recipe? This one, which we discovered on Williams-Sonoma's blog The Taste, should fit the bill. Featuring a shredded brussel sprout and potato hash, with a fried egg on top, this dish is the perfect thing to serve at your next Sunday brunch (or tomorrow, since you'll need today to run out to the store). Brussel sprouts add a delicious crunch to the traditional hash, and are a great, unexpected addition to the brunch menu. Best of all, if you've got leftover brussel sprouts or potatoes from dinner the night before, you can use them in this recipe! Simply adjust the cooking times a bit (less cooking) and use a bit less broth.
Brussels Sprouts & Potato Hash with Fried Eggs
4 Tbs. (2 oz./60 g.) unsalted butter, plus more for frying
3 Tbs. olive oil
1 yellow onion, chopped
1 lb. (500 g.) brussels sprouts, trimmed and thinly sliced
3/4 lb. (375 g.) Yukon gold potatoes, diced
2 tsp. fresh thyme leaves
Salt and freshly ground pepper
1 cup (8 fl. oz./250 ml.) chicken or vegetable broth
In a large frying pan, melt 3 tablespoons of the butter with the oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the brussels sprouts, potatoes and thyme. Season generously with salt and pepper and cook, stirring often, until the vegetables caramelize, about 15 minutes. Add the broth and cook until the liquid is absorbed and the vegetables are fork-tender, about 5 minutes. Adjust the seasoning.
In another frying pan, melt the remaining 1 tablespoon butter over medium heat. Crack the eggs into the pan and fry until the whites are set and the yolks have begun to thicken but are still soft, about 4 minutes. Season with salt and pepper.
Spoon the hash onto plates top with the fried eggs and serve. Serves 4.