Brussel Sprout Hash With Egg Recipes

Steps:

• Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
• Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams

Steps:

• In a large skillet, cook the bacon over medium-high heat until crispy, 6 to 8 minutes. Transfer to a plate to cool slightly. Pour off most of the bacon fat into a heat-safe bowl, leaving a thin layer of fat in the skillet.
• Return the skillet to medium-high heat and cook the onions until translucent, 5 to 7 minutes; season with salt. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, another 7 to 10 minutes, adding more bacon fat if the pan seems dry. Coarsely chop the bacon and then stir it into the Brussels sprouts. Add salt and pepper to taste. Finish with the lemon juice and serve with hot sauce if desired.

Steps:

• Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.
• Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.
• Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.

Steps:

• Chop off the ends of the sprouts.
• Slice them in half.
• Finely shred each half.
• Place the shreds in a bowl.
• Sprinkle with salt and pepper.
• Melt the butter in a non-stick pan on medium high heat.
• Swirl it around to coat the pan.
• Add the Brussels sprout shreds and garlic.
• Leave it to cook for about 1 minute.
• Mix it up and toss it around.
• Add the olives and mix again.
• Crack the eggs into separate areas of the pan.
• Sprinkle them with salt and pepper.
• Pour in 2 tablespoons of water and cover with a lid.
• Let the eggs steam, undisturbed, for 2 minutes.
• Once the whites of the eggs are cooked through, turn off the heat.
• Sprinkle everything with lemon juice.