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:

Quickview
164k Calories
5g Protein
2g Total Fat
32g Carbs
100% Health Score
Limit These
Calories
164k
8%

Fat
2g
4%

  Saturated Fat
0.38g
2%

Carbohydrates
32g
11%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
606mg
26%

Get Enough Of These
Protein
5g
11%

Vitamin C
169mg
205%

Vitamin K
116µg
111%

Vitamin A
2782IU
56%

Vitamin B6
0.73mg
36%

Manganese
0.55mg
27%

Fiber
6g
27%

Potassium
895mg
26%

Folate
91µg
23%

Iron
2mg
15%

Vitamin B1
0.23mg
15%

Vitamin E
2mg
13%

Phosphorus
132mg
13%

Magnesium
51mg
13%

Vitamin B3
2mg
12%

Copper
0.19mg
10%

Vitamin B2
0.16mg
9%

Vitamin B5
0.79mg
8%

Calcium
61mg
6%

Zinc
0.84mg
6%

Selenium
1µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Toasted Coconut Breakfast Spread
Ballpark Strawberry Shake
Mixed Bag” Kale Salad
Golden Beet and Fennel Soup
Chicken Francese
The Meatball Shop's Mortadella Meatballs
Parmesan Roasted Brussels Sprouts with Double Smoked Bacon
Margarita Chicken Quesadilla
Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese
Cranberry chia frozen yogurt bites
Food Trivia

Consuming dairy may cause acne.

Food Joke

Chuck Norris' favorite chocolate bar is a Crunch Bar because it's the noise of you bones cracking when he round house kicks you.

Popular Recipes
Sticky Honey Lime Grilled Chicken

Normal Cooking

Salsa Verde Chicken and Wild Rice Soup

Picky Palate

Mint Chip Smoothie

The Green Forks

Na'ama's Fattoush from 'Jerusalem

Serious Eats

Marinated feta in thyme & chilli oil

BBC Good Food