European
Belgium - Vegetarian
Brussels Sprout Hash
Chef's Menu Description
A rustic Belgian vegetarian skillet hash of finely shredded Brussels sprouts sautéed in butter with diced boiled potatoes, caramelised onions, thyme, and cracked black pepper.
Ingredients
- • 400g Brussels sprouts, trimmed and finely shredded
- • 350g cooked waxy potatoes, cut into 1.5cm dice
- • 1 large onion, diced
- • 35g butter plus 1 tbsp olive oil
- • 1 tsp fresh thyme leaves
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt flakes and coarsely cracked black pepper
Preparation Steps
1
Phase 1
Melt half the butter with the oil in a large skillet over medium heat. Sauté the diced onions for 6 minutes until sweet and golden.
2
Phase 2
Add the diced cooked potatoes to the pan and fry for 6 minutes, turning occasionally until golden and crispy.
3
Phase 3
Add the remaining butter, thyme, and shredded Brussels sprouts. Sauté over medium-high heat for 5 to 6 minutes until the sprouts are tender-crisp with caramelised edges.
4
Phase 4
Season with sea salt flakes, black pepper, and freshly grated nutmeg, serving hot straight from the skillet.