A crispy, flavorful one-pan breakfast ready in 35 minutes
KEY INFO
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Servings: 4
– Difficulty: Moderate
– Dietary: Gluten-free, Low-carb (base recipe)
EQUIPMENT NEEDED
– Large skillet (10-12 inch)
– Sharp knife
– Cutting board
– Wooden spoon or spatula
Alternative: Food processor for shredding sprouts
INGREDIENTS
Base Hash:
– 1.5 lbs (680g) Brussels sprouts, trimmed and halved
– 1 medium onion, finely diced
– 3 tablespoons olive oil
– 4 garlic cloves, minced
– Salt and pepper to taste
Seasonings:
– 1 teaspoon caraway seeds
– ½ teaspoon red pepper flakes
– 1 tablespoon Dijon mustard
– 2 teaspoons fresh thyme (or 1 teaspoon dried)
Optional Add-ins:
– 4 large eggs
– 6 slices bacon, diced
– 1 large sweet potato, diced (½-inch cubes)
METHOD
1. Prep Brussels Sprouts
– Trim ends and halve sprouts
– Remove any discolored outer leaves
2. Heat Pan
– Place large skillet over medium-high heat
– Add olive oil until shimmering
3. Cook Base
– Add onions, cook until translucent (4-5 minutes)
– Add Brussels sprouts, cut side down
– Do not stir for 3-4 minutes to develop crust
4. Season and Finish
– Add all seasonings
– Stir occasionally until sprouts are tender-crisp (8-10 minutes)
– Create wells for eggs if using, cook until whites set
CRUCIAL TIPS
– Don’t overcrowd the pan – work in batches if needed
– Let sprouts develop a golden crust before stirring
– Season generously – Brussels sprouts need it
– For crispiest results, use a cast-iron skillet
STORAGE & VARIATIONS
Storage:
– Refrigerate up to 4 days
– Reheat in skillet for best texture
Variations:
– Vegetarian: Skip bacon, add mushrooms
– Spicy: Double red pepper flakes
– Luxury: Add goat cheese and balsamic glaze
– Hearty: Include diced sweet potato
Common Mistakes:
– Moving sprouts too frequently
– Not enough oil
– Underseasoning
– Overcrowding the pan
Note: For best results, bring ingredients to room temperature before cooking.
