Brussels Sprouts Hash with Fried Sage and Soft-Cooked Eggs
Golden greens and fragrant herbs deliver a satisfying, nutrient-rich meal.
Brussels sprouts might conjure memories of soggy side dishes, but this hash reinvents them as the star of a breakfast skillet. Combined with aromatic fried sage and topped with jammy soft-cooked eggs, each bite delivers earthy depth, satisfying crispness, and herbal fragrance. Whether you’re elevating your brunch repertoire or seeking a comforting dinner option, this hash balances nutrition and flavor in one skillet.
Why Choose Brussels Sprouts for Hash?
- Flavor transformation: Thinly sliced Brussels sprouts cook quickly, becoming golden and caramelized, which eliminates any bitterness and brings out nutty, sweet notes.
- Texture: Proper pan-frying creates both tender interiors and crispy exteriors—the ideal contrast in a hash.
- Nutrition: Brussels sprouts are rich in vitamin C, fiber, and antioxidants, making this hash a wholesome choice.
- Seasonal flexibility: This recipe is ideal for fall or winter, when Brussels sprouts are at their peak, but it’s easily adaptable to other vegetables.
Key Ingredients and Their Roles
| Ingredient | Purpose | Flavor Profile |
|---|---|---|
| Brussels Sprouts | Main vegetable | Nutty, slightly sweet when caramelized |
| Fresh Sage Leaves | Aromatic herb, fried for crisp texture | Earthy, woodsy, peppery |
| Olive Oil (or Bacon Fat) | Fat for frying and flavor | Rich, grassy (or smoky if using bacon fat) |
| Eggs | Protein; runny yolk enriches hash | Buttery, savory |
| Optional Potato or Sweet Potato | Substance and crisp texture | Earthy, sweet (if using sweet potato) |
| Onion or Garlic | Aromatics to build depth | Sweet, pungent, savory |
Preparatory Steps
- Slice Brussels sprouts thinly: Use a sharp knife or a mandoline for uniform slices to ensure even cooking and maximum crispiness.
- Dry Brussels sprouts: Pat them dry after rinsing. Excess moisture prevents browning.
- Prepare sage leaves: Choose fresh sage, rinse gently, and pat dry. Whole leaves fry best and become crispy quickly.
- Crack and set aside eggs: Having them ready streamlines the timing for soft-cooking in the hash.
- Optional: If including potatoes, grate or chop finely and consider par-cooking to speed up the skillet process.
Step-by-Step Cooking Instructions
- Fry Sage: Heat a tablespoon of olive oil (or bacon fat, if using) in a large skillet over medium heat. Add whole sage leaves and fry until just crisp—usually 30–60 seconds. Transfer to a paper towel to drain; reserve infused oil in the skillet.
- Sauté Aromatics: If using onion or garlic, add to the skillet and cook until translucent and fragrant, about 2 minutes.
- Add Brussels Sprouts (and Potatoes): Stir in sliced Brussels sprouts, along with potato or sweet potato if desired. Spread evenly; allow to cook undisturbed for several minutes until beginning to brown.
- Season: Sprinkle with salt, pepper, and any other chosen seasonings (crushed red pepper for heat, granulated onion, or garlic salt). Toss to coat and continue to cook, stirring occasionally to crisp edges.
- Form Wells: Use a spatula to create shallow wells in the hash once vegetables are crisp and caramelized.
- Add Eggs: Reduce heat to low. Crack one egg into each well. Cover the skillet and steam for 2–4 minutes, until whites are just set but yolks are still runny.
- Finish: Scatter fried sage leaves over the top. Optionally drizzle with chili sauce or garnish with chopped cilantro.
- Serve: Spoon hash onto plates while still warm, allowing yolk to mingle with vegetables for a rich sauce.
Tips for Texture and Flavor Excellence
- Crispy edges: Avoid overcrowding the pan—a roomy skillet ensures vegetables brown instead of steam.
- Fat matters: Use flavorful fat such as olive oil, bacon grease, or butter. Each imparts a subtle taste difference.
- Gentle egg cooking: Covering the pan is crucial for eggs to set but remain soft. For extra runny yolks, check at the 2-minute mark.
- Sage sensation: Fry sage at the start, and never overcook—30 seconds is enough for crispness and aromatic oil.
Variations and Substitutions
- Vegetarian adaptation: Replace bacon with mushrooms and use olive oil instead of bacon fat for frying.
- Root vegetable base: Swap Brussels sprouts for shredded parsnip or carrots.
- Sweet notes: Use sweet potatoes instead of Yukon golds for a contrasting flavor and color.
- Greens: Stir in torn kale or spinach just before serving for a luscious wilted twist.
- Spices: Boost with cumin, smoked paprika, or chili flakes depending on preference.
- Egg alternatives: For lower cholesterol, use egg whites poured into the wells.
Serving Suggestions
- Breakfast: Serve as-is, optionally with toast or English muffin on the side.
- Brunch: Garnish with avocado slices, crumbled cheese (feta or goat), or a dollop of Greek yogurt.
- Dinner: Pair with roasted meats or use as a hearty vegetarian main dish.
- With sauce: Drizzle with chili sauce or hot sauce for tang and heat.
What others are reading
Nutrition
This breakfast hash delivers balanced nutrients and energy:
- Calories per serving: Approximately 260 Cal*
- Carbohydrates: 25g
- Fiber: 5–6g
- Protein: About 10g
- Fat: Around 13g
- Saturated fat: 2–3g
- Cholesterol: 175–180mg
- Sodium: 480mg
*Nutrition varies with substitutions and egg count.
Equipment Needed
- 12-inch skillet: Cast iron preferred for excellent browning.
- Sharp knife: For thin slicing of sprouts.
- Spatula: For tossing and forming wells.
- Lid or plate: Essential for gentle egg cooking via steam.
- Mandoline (optional): Speeds up even slicing.
Storing and Reheating Leftovers
- Refrigerate leftover hash in an airtight container for up to 2 days.
- Reheat in a hot skillet to restore crisp edges and texture. If eggs are on top, cook fresh eggs for best results when reheating.
- Avoid microwaving hash with eggs, as yolks can become rubbery.
Frequently Asked Questions (FAQs)
Q: Can I make this hash vegan?
A: Yes. Substitute eggs with tofu scramble, omit cheese, and fry vegetables and sage in olive or avocado oil.
Q: What if I don’t have fresh sage?
A: Use dried sage sparingly for flavor in the vegetables, but skip frying since dried herbs do not crisp. Other herbs like thyme or rosemary work well, too.
Q: Are Brussels sprouts bitter?
A: Thinly sliced and well-caramelized Brussels sprouts lose bitterness, developing sweet and nutty flavors. Seasoning and proper browning are key.
Q: How do I ensure crispy hash?
A: Pat vegetables dry, don’t overcrowd the skillet, and use sufficient oil over medium-high heat. Allow for undisturbed browning periods.
Q: Can I prepare the hash in advance?
A: The vegetable base can be cooked ahead and reheated in a skillet. Add eggs fresh for optimal texture and runny yolks.
Conclusion: Bringing Together Crispness and Creaminess
Brussels sprouts hash with fried sage and soft-cooked eggs is an elevated, comforting skillet meal that highlights fresh, seasonal flavors. The art of crisping Brussels sprouts and sage delivers deep flavor and memorable crunch, while runny eggs add richness and bind everything together. Adaptable, nutritious, and deeply satisfying—this hash proves that Brussels sprouts deserve a place in your breakfast or dinner rotation.
References
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