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Great in the morning for a special and substantial breakfast (but good for dinner, too) this meal will convert event the most serious Brussels sprout hater. This hash is perfect to make during the holidays, when you can double it for a home full of houseguests.
Prep.
Category:
Ingredients
For 4 Serving(s)
brussels-sprout-and-chorizo-beer-hash
- 1 lb Brussels sprouts
- 4 red potatoes
- 1 T olive oil
- 3 chorizo
- 1 shallot
- salt
- pepper
- 1 c beer
- 2 T butter
- 4 eggs
Brussels Sprout and Chorizo Beer Hash Directions
- Bring two medium pots of salted water to a boil. Cook the Brussels sprouts in one pot for 5 minutes, then drain. Cook the potatoes in the other pot for 10 minutes, and drain.
- Heat the olive oil in a large, deep sauté pan over medium-high heat. Add the chorizo, and cook, stirring, for 5 minutes. Stir in the garlic and shallots and cook for 3 minutes, Add salt and pepper to taste.
- Trim the bottoms of the Brussels sprouts, and slice lengthwise in half. Add to the sauté pan with the chorizo, and cook until beginning to brown, about 7 minutes. The bottom of the pan will begin to develop a crust, this is fine.
- Peel the potatoes and cut into 1-inch cubes. Add to the sauté pan, and gently stir to incorporate. Add more salt and pepper to taste. Add the beer, and scrape up the browned bits from the bottom of the pan. Let cook about 5 minutes, until the potatoes begin to brown. If there are still more bits stuck to the pan, add a little more beer to deglaze.
- In a medium skillet, melt the butter over medium heat. Add the eggs and cook, stirring frequently, until cooked but still soft.
- Serve the egg over the hash, while hot.