Brussels Sprouts Hash Recipe

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The Brussels Sprouts Recipe features fresh rosemary and cooked egg.
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Lara Ferroni offers more than 70 egg-infused classic recipes in "Put An Egg On It."

A perfect resource for egg lovers of all types, Put An Egg On It (Sasquatch Books, 2013) features over 70 recipes for breakfast, lunch, dinner, snacks, and desserts — all with eggs as a featured ingredient. Lara Ferroni creates tasty twists on classic comfort foods, and proves that eggs make almost every dish better! This excerpt from “Starters” invigorates Brussels sprouts for a new generation.

You can purchase this book from the GRIT store:Put An Egg On It.

More from Put An Egg On It:
Caramelized Monte Cristo Recipe With Fried Egg
Chocolate Meringue Pie Recipe With Malt
Potato Salad Recipe With Sorrel and Eggs

Brussels Sprouts Hash Recipe

If Brussels sprouts had been served this way when I was a kid, instead of being little balls of gray, bitter mush, I might not have missed out on twenty-something years of one of my favorite fall vegetables. How sad!

Makes 4 Servings


2 tablespoons grapeseed or olive oil
1 (5-inch) sprig fresh rosemary
1/4  cup chopped onion
2 minced garlic cloves
4 cups shredded Brussels sprouts
4 eggs
Salt and freshly ground pepper

Heat the oil in a medium, lidded cast-iron skillet over medium heat. When it’s shimmering, add the rosemary. Cook for about 1 minute, then remove the sprig, setting it aside on a plate to cool. Add the onion and garlic and reduce the heat to medium-low. Cook until the onion softens, about 5 minutes. Add the sprouts and increase the heat to medium-high. Chop up a bit of the fried rosemary leaves (discarding the woody stem) and add them to the pan. Stirring frequently, cook until the sprouts are golden on the edges, about 5 minutes.

Use a large spoon to create 4 wells in the sprouts and carefully pour an egg into each. Reduce the heat to medium-low, cover, and cook for 2 to 3 minutes, until the eggs are set.

To serve, using a large spoon, carefully scoop from under each egg, gathering a bit of the sprout hash as you go. Season with salt and pepper to taste.

Reprinted with permission from Put An Egg On It: 70 Delicious Dishes that Deserve a Sunny Topping by Lara Ferroni and published by Sasquatch Books, 2013. Buy this book from our store: Put An Egg On It.

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