Can I let you in on a little secret? I’m a little bit obsessed with brussel sprouts. These little cabbage-like balls of goodness are so tasty and so surprisingly versatile. As soon as brussel sprouts are in season, I pounce. Brussel sprouts tend to appear at the local markets sometime in November and I totally dance a little jig when I see that bucket at my favorite market stand for the first time in the seaons. And sometimes, during the fall and winter holidays, I get all silly and buy them on the stalk. Because I am fancy like that. But really, on most days, I toss them with olive oil, garlic, salt and pepper and just let them roast. But not this time. I went all out with my brussel sprouts.
A lunch with my mom this past fall inspired this dish. We went to this funky pub near her hotel where I had a simple brussel sprout hash with eggs and creme fraiche. The lunch was a perfect treat, and its’ simplicity made me really happy. I knew I had to create a dinner inspired by this dish. I knew that cauliflower would work well with brussel sprouts. And well, mushrooms, because mushrooms. I always add mushrooms to everything. Or so it seems.
I started by caramelizing some diced onion and garlic while I shredded up the brussel sprouts. I like buying my brussel sprouts whole and chopping myself, but I wouldn’t hold it against you if you picked up a bag of already shredded brussel sprouts over at Trader Joe’s.
Once the onions were done, I added the shredded sprouts to my cast iron skillet. I let those cook a bit while I chopped up my cauliflower. If you wanted a shortcut here, you could also use a bag of that riced cauliflower. I quickly chopped half a head of cauliflower – stalks and crowns. I added that to the pan and let that cook a few minutes before adding in the chopped mushrooms. I continued to let it cook in the skillet for another 7-10 minutes or so, stirring every so often.
I served this brussel sprout hash over some baby spinach and then topped it with a gloriously fried egg. You can also go for a poached egg, if fried isn’t your style. If you’re vegan or just not in the mood for an egg, you can certainly leave it out. It’s all good. This was dinner in our house, but I could totally see this being served again as breakfast, brunch or lunch as well.
- 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.