Cook the Book: Brussels Sprout-Potato Hash
The recipe Cook the Book: Brussels Sprout-Potato Hash can be made in around 45 minutes. This side dish has 124 calories, 5g of protein, and 2g of fat per serving. This recipe serves 4 and costs 88 cents per serving. 444 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up salt, lemon zest, garlic, and a few other things to make it today. It is brought to you by Serious Eats. Overall, this recipe earns an amazing spoonacular score of 99%. Users who liked this recipe also liked Brussels Sprout & Potato Hash, Brussels Sprout & Potato Hash for Two, and Brussels Sprout Sweet Potato Hash.
Servings: 4
Ingredients:
Freshly ground black pepper
1/2 pound Brussels sprouts, quartered lengthwise
2 teaspoons dried thyme
3 cloves garlic, minced
2 teaspoons grated lemon zest (from 1 lemon)
2 teaspoons olive oil
1 small onion, diced small
1 teaspoon salt
1 pound Yukon Gold potatoes, cut into 1/2-inch pieces
Equipment:
frying pan
Cooking instruction summary:
Procedures 1 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!
Step by step:
1. 1
2. 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.
3. Add the onion, garlic, thyme, pepper, salt, and lemon zest.
4. Drizzle with the remaining teaspoon of oil. Cook for another 15 minutes, stirring occasionally, until the onions are browned.
5. Serve!
Nutrition Information:
covered percent of daily need
