Notes
Tips:
• Add pinch of cayenne pepper or chili flakes for a spicy addition.
• Substitute shallots or onions for leek if desired.
Brussels Sprouts and Potato Hash
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Ingredients
Hash
3 tbsp butter, divided
4 slices of peameal bacon, thinly sliced
1 lb small red potatoes, cooked and halved
1 large leek, sliced
2 tsp fresh thyme, finely chopped
2 cloves of garlic, minced
1/4 tsp pepper
1/4 tsp paprika
1/2 lb brussels sprouts, trimmed and thinly sliced
3 tbsp chicken broth
1 tbsp fresh parsley, chopped
Fried Eggs
2 tbsp butter
4 egg
1/4 tsp salt and pepper
Nutritional Facts
Amount Per Serving
370 Calories
Fat
22 g
Saturated fat
11 g
Sodium
740 mg
Sugar
4 g
Protein
17 g
Fibre
5 g
Directions
Hash
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Melt 1 tbsp (15 mL) butter in large skillet set over medium heat; cook bacon for 10 to 12 minutes or until cooked through and golden. Transfer to paper towel–lined plate and set aside.
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In same pan, melt remaining butter over medium-high heat; cook potatoes for 3 to 5 minutes or until lightly browned. Add leek, thyme, garlic, pepper and paprika; cook, stirring occasionally, for 3 to 5 minutes or until leeks start to soften. Add Brussels sprouts and broth; cook, stirring occasionally, for 5 to 7 minutes or until Brussels sprouts start to soften and liquid has evaporated. Stir in bacon.
Fried Eggs
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Melt butter in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cook for 3 to 4 minutes or until eggs whites are set and yolks are cooked to desired doneness.
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Divide hash among 4 plates. Top with fried eggs and sprinkle evenly with parsley.