Brussels Sprouts and Potato Hash
This hearty and healthy Brussels Sprouts and Potato Hash is perfect for a weekend brunch or a weeknight dinner. Caramelized leeks, potatoes, and over-easy eggs all made in one skillet in 30 minutes!
Servings 2 servings
Ingredients
- 3 tbsp avocado oil or butter
- 1 large potato, diced into 1/2 inch pieces
- 1 leek, thinly sliced (white and light green parts only)
- 1lb brussels sprouts, trimmed, cut in half and thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp paprika
- sea salt and pepper to taste
- 4 eggs
- 1/2 tbsp fresh thyme leaves
- 1/4 to 1/2 tsp red pepper flakes (optional)
- Avocado for serving
Instructions
- Heat a large pan over medium heat and add 2 tbsp of oil or butter. Add the potatoes and cook, stirring occasionally, for 10 - 15 minutes until almost cooked through.
- Add the rest of the oil or butter, leeks and Brussels sprouts and cook for another 5 minutes or until potatoes and sprouts are tender. Add the minced garlic and paprika. Stir to combine and season with salt and pepper.
- Create four small wells in the mixture and crack an egg into each well. Season the eggs wih salt and pepper. Cover and cook until egg whites are set and the yolk is cooked to your liking, around 3-5 minutes. Sprinkle with fresh thyme, red pepper flakes and serve warm with avocado.
Did you make this recipe?Let me know how it was!