Shaved Brussels Sprouts Hash

Shaved Brussels Sprouts Hash

from wyseguide.com
40 min
4 servings

This spin on a potato hash brings the lighter flavors from Brussels sprouts to form a delicious dish. With spice notes of paprika, caraway, and mustard seed, it's a simple and quick go-to item. It's perfect for a fresh and filling breakfast or as an accompaniment to any meal.

Ingredients

  • 1 ½ lb Brussels sprouts (6 cups shredded)
  • 1 onion (sliced)
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 4 cloves garlic (minced)
  • 1 ½ tsp caraway seeds
  • 1 tsp mustard seeds
  • 1 tsp paprika
  • ¼ tsp red pepper flakes
  • ½ tsp black pepper
  • 2 tbsp mayonnaise
  • 1 tbsp whole-grain mustard
  • 2 tsp lemon juice
  • 4-6 large eggs (optional)

Directions

  1. 1

    Trim the ends off of the Brussels sprouts and cut them in half, removing any damaged leaves. Using a sharp knife, thinly slice each half, resulting in about 6 cups of shaved Brussels sprouts.

  2. 2

    In a mortar and pestle or spice grinder, combine the mustard seeds and caraway seeds. Crush slightly and set them aside.

  3. 3

    In a large 12-inch skillet melt the butter over medium heat. Once melted, add the sliced onion and season with kosher salt. Sauté the onion until it is soft, translucent, and beginning to brown, 4-6 minutes.

  4. 4

    Add the crushed caraway seeds, mustard seeds, paprika, red pepper flakes, black pepper, and minced garlic. Stir to warm the spices in the butter and add the prepared Brussels sprouts with 1 tbsp water. Cover and cook until the Brussels are slightly tender, 4-6 minutes. Remove the lid and stir to evaporate any excess liquid.

  5. 5

    If serving, cook the eggs to the preferred style.

  6. 6

    Remove the skillet from the heat. Stir the mayonnaise and whole-grain mustard together and add it to the skillet. Stir to combine. Add the lemon juice and serve.