Crispy Brussels sprouts and potato hash with eggs
Crispy potatoes and charred Brussels sprouts with smoky paprika, finished with eggs and cheddar right in the skillet, a one-pan dinner for two.
- 35 min total
- 25 min hands-on
- Anyone can make this
- Serves 2
- About $2.97 a serving
- 540 calories
- Vegetarian
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 russet potato, large, cut into ½-inch dice
- 8 oz Brussels sprouts, trimmed and quartered
- ½ red onion, sliced
- 4 large eggs
- ½ cup shredded cheddar
- 1 tsp hot sauce (optional)
From your pantry
- 2 tbsp olive oil
- ¾ tsp salt, divided
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp black pepper
Each serving has about 540 calories, 26 g protein, 37 g carbs and 33 g fat, and costs about $2.97 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No red onions? White onions or yellow onions work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a 12-inch nonstick with a lid over medium-high heat. Add the potatoes and ½ teaspoon salt, cover and cook, stirring twice, for 8 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 8 min
Uncover and add the Brussels sprouts and onion. Sprinkle with the paprika, garlic powder, pepper and the rest of the salt.
Cook, stirring only every couple of minutes, until the sprouts are and tender and the potatoes are , 8 to 10 minutes.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 9 min
Dolly’s tip: Leave it alone between stirs. That contact with the hot pan is where the crispy bits come from.Make 4 wells in the hash and crack an egg into each. Sprinkle the cheddar over everything.
Cover, turn the heat to medium-low and cook until the whites are fully set, 4 to 6 minutes.
Low heatTimer: 5 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Serve two eggs each with a few dashes of hot sauce.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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One-pan dinners ›Vegetarian dinners ›What to make with eggs and cheddar ›What to make with potatoes and cheddar ›What to make with eggs and potatoes ›