Brussel Sprout, Cauliflower & Mushroom Hash
- 1 tbsp. olive oil or butter
- 1 onion, dice
- 1 clove garlic, minced
- 1 tbsp. olive oil or butter (additional)
- 2 tsp. salt
- 2 tsp. ground black pepper
- 1.5 pounds of brussel sprouts, washed and trimmed
- 4 cups chopped or riced cauliflower
- 8 oz. cremini or baby bella mushrooms, diced
- Additional salt and pepper to taste
- Eggs (optional)
- Butter for frying the eggs
- Heat up the oil or butter in a large, deep skillet. I like using my cast iron pan for this.
- Turn the heat down to medium-low and add in the onion and garlic let it soften and caramelize.
- While the onion cooks, shred the brussel sprouts by halving and slicing thinly.
- Add the salt and pepper to the onions.
- After about 7 minutes, add in the brussel sprouts. Stir a bit and turn the heat to medium.
- Let the brussel sprouts cook down for 3-5 minutes and then stir in the cauliflower and chopped mushrooms.
- Mix everything well and let the mixture cook for about 10 minutes.
- Taste and adjust seasoning.
- Fry up some eggs, sunny side up if you like.
- Serve the hash with some fried eggs or salad, or even with some meat - if that's your speed.
- Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2017/01/brussel-sprout-hash.html
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