Add some green to your breakfast with this Brussels sprouts hash [Recipe]


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Brussels sprouts are not just for dinner anymore. The delightful yet unsung hero of the vegetable world is taking over your breakfast.

Aspiring vegetarian chef Benjamin Wright shared this savoricious recipe for Brussels sprouts hash, which is sure to make even those who swear they don’t like sprouts reconsider.



  • 1 tablespoon olive oil
  • 2 cloves of garlic minced
  • 8 ounces of mushrooms (king trumpet mushrooms)
  • 1 teaspoon of thyme
  • 1 1/2 pounds of Brussels sprouts quartered (thawed, if using frozen)
  • 1/2 pound of potatoes, diced
  • Salt and pepper
  • 4 eggs



In a pan over medium heat, sauté minced garlic in olive oil until fragrant. Add potatoes; cook until they soften. Next, add mushrooms and Brussels sprouts, and cook until they soften and start to caramelize, making sure to stir the mixture liberally.

With a spoon, make four wells in the mixture, adding an egg to each well. Cover pan and allow to cook until your desired consistency of egg.

Serves 4


And oh, look!

  • Calories: 285
  • Calories from fat: 78
  • Total fat: 9 g
  • Saturated fat: 2 g
  • Trans fat: 0 g
  • Cholesterol: 210 mg
  • Sodium: 77 mg
  • Total carbohydrate: 27 g
  • Dietary fiber: 8 g
  • Sugar: 5 g
  • Protein: 11 g


Benjamin Wright is an aspiring vegetarian chef and a daddy to two wonderful puppies. He graduated from Texas A&M-Commerce with a bachelor’s degree in computer information systems.