Brussels Sprout-Potato Hash Recipe | Cook the Book

• portions: 4 servings
• temps total: 45 minutes

Ingrédients

2 teaspoons olive oil

1/2 pound Brussels sprouts, quartered lengthwise

1 pound Yukon Gold potatoes, cut into 1/2-inch pieces

1 small onion, diced small

3 cloves garlic, minced

2 teaspoons dried thyme

Freshly ground black pepper

1 teaspoon salt

2 teaspoons grated lemon zest (from 1 lemon)

Instructions

Preheat a large, heavy pan, preferably cast iron, over medium heat. Sauté the potatoes and sprouts in 1 teaspoon of the oil, using nonstick cooking spray as necessary. Cover the pan and cook for about 30 minutes, stirring occasionally, until the potatoes are tender and lightly browned. Add the onion, garlic, thyme, pepper, salt, and lemon zest. Drizzle with the remaining teaspoon of oil. Cook for another 15 minutes, stirring occasionally, until the onions are browned. Serve!

Notes

I add bacon and some fried eggs

Nutrition

• Taille de Portion: 4
• Calories: 159 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 0 g
• Lipides Insaturés: 0 g
• Cholestérol: 0 mg
• Sodium: 553 mg
• Glucides Totaux: 31 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 3 g
• Protéines: 5 g