I’ve been really good lately when it comes to eating. I’ve had way more salads than I care to admit, and I’m actually enjoying eating them way more than I care to admit. Between the salads and soup I’ve been making, I needed a little “cheat” meal. (Okay, I know, I know…”need” is a strong word.) Last weekend I grabbed a tasty brunch with some friends, and I found myself drawn to a corned beef hash with Brussels sprouts. I was pretty darned excited to try out a similar dish thanks to this Potato and Brussels Sprouts Hash recipe from Ring Finger Tan Line, which is a great blog by the way.
Honestly this dish isn’t super unhealthy. Yeah it’s got red potatoes but the skins are on, so that’s a plus. And you could absolutely take out the bacon or add in a lighter option like turkey bacon too. But my friends, is there anything better than the smell of bacon? Well yeah the taste is great too.
For me, the best part was this was a reason to eat Brussels Sprouts. Now if you’re not sold on this delightful veggie, search my blog and you’ll find some delicious recipes. I know Brussels Sprouts can be a bit intimidating and we have lots of bad thoughts on them stemming from childhood, right? Well I don’t because I have loved them forever. But the fact is, you probably just haven’t had them cooked properly. Roasting them or sauteing on the stove are 2 great ways to get some wonderful flavor, and they are crazy versatile. I’ve even made some delicious salads with raw Brussels sprouts and goodness, they were great!
This recipe is pretty easy to make. Just toss the potatoes and onions with olive oil, a little salt, and some smoked paprika (this ingredient might have made the dish so good) and roast for 20 minutes stirring halfway through. Then add in the sprouts that have been tossed with olive oil as well. Roast the potatoes and sprouts for 20 more minutes, again be sure to stir halfway through. Once the sprouts are in the oven, cook your bacon (or whatever you may choose). Then when the veggies are roasted, put them in a bowl and toss with the bacon and then serve an over-easy egg on top.
I love breakfast any time of day, and this breakfast hash is perfect for any meal. Between the roasted red potatoes, smoked paprika, and roasted Brussels Sprouts topped with a fried egg, breakfast really couldn’t get much tastier when you’re in a savory mood.
I can’t wait for you to try this one! Click here for the recipe and step by step directions…you won’t regret it!
A look back:
One year ago: Learning to Love Salads – Part 10: Mediterranean Orzo Salad
Two years ago: Zucchini-Roni Pizza!!
Three years ago: Po-Lenty of Polenta
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