Thursday, November 14, 2013
Brussels Sprout and Red Potato Hash...
This breakfast was born out of a strong desire to ‘change-things-up.’ I’ve said before that I’m not typically a breakfast person, or a morning eater, but for some reason this week I’ve been craving a large morning meal. Monday I had scrambled Chickpeas - have you done this? It’s delicious. Tuesday it was leftovers from Monday night. Yesterday it was pancakes. Today I really felt like a scramble, but I wasn’t really in the mood for tofu. I wanted something quick and easy that I could whip up in no time that was savory. Except, so many of my favorite cook books include savory breakfast recipes that contain spinach, and peppers - neither of which I had. So I had to start thinking about what I did have, and suddenly that 2lb pound bag of Brussels sprouts in the fridge, and the 5lb bag of organic red potatoes sitting on my kitchen counter started calling to me.
Originally I was calling this a scramble, but since nothing gets scrambled per-say I suppose it’s more of a hash. Whatever you decide to call it, it’s amazingly delicious. It was a super savory way to start my day and came together really quickly. The vegan sausage is totally optional but makes a nice addition. I strongly suggest using your own homemade sausage as opposed to store-bought - as I did, I had one homemade seitan sausage leftover in my fridge and what a way to use it up! - that’s just me. I prefer the taste of home-made, but whatever floats your boat. The salsa too is optional and not imperative, if you don’t have it don’t sweat it. It’s just that the hash might get a bit dry unless you add a bit of extra oil, and the salsa’s a nice way to moisten it up, plus it adds a kick of extra flavor. Also a great way to use leftover salsa that’s been kicking around your fridge.
This can feed two people, or maybe just one very, very hungry person. Enjoy!
Brussels Sprout and Red Potato Hash
1-2 tsp Olive Oil
12 Small Brussels Sprouts Halved (or 6-8 Large ones quartered)
3 Small Red Potatoes Diced
½ Red Onion Diced
4 Garlic Cloves Minced
1 Vegan Italian Sausage homemade or store-bought. (I Used Homemade Seitan Sausage)
1 tsp Dried Oregano
½ tsp Dried Basil
½ tsp Smoked Paprika
½ tsp Chili Powder
Sea Salt and Black Pepper to taste
Siracha to taste (I used about 1tsp)
Water as needed
2-3 Tbsp of your Favorite Salsa
- Heat the Oil over medium-high heat in a heavy bottomed skillet. Preferably cast iron if you have it because it gives the best sear. When the oil is sizzling drop in the brussels sprouts and diced potatoes. Let cook on medium-high heat for 2 minutes. Then flip with a spatula and cook another 2 minutes. This may take a couple of minutes longer depending on your pan and on how hot it gets. If your Sprouts and potatoes aren’t getting golden, and even a bit brown they need to cook a bit longer. 2 minutes in my cast iron is about all it needs but it may be different for you.
- When your veg is nicely seared lower the heat to medium and add in 1 cup of water. Cover the pan with a lid and let steam for 5 minutes. Check for doneness by poking the veg with a fork and if they’re not quite tender enough let steam another 3-4 minutes.
- Once veg are tenderized to your liking remove them from the pan and drain off all the excess water.
- Return the pan to the stove and add the red onion. You may want to add in a little splash of oil or water to get things going here, but if’s not necessary in a cast iron pan. Saute the onions for 5 minute until they begin to soften and golden. Add in the garlic and vegan sausage if using saute another 2-3 minutes.
- Add in the Oregano, Basil, Smoked Paprika, Salt, Pepper, and chili powder. Stir to combine. If you didn’t use any oil or water in the previous step you may need to add a bit now as the spices can dry things up.
- Add the Sprouts and Potatoes back into the pan and stir to coat evenly with spices. Saute for about a minute just to marry the flavors then fold in the siracha and salsa if using.
- Transfer to a plate, and serve with extra Siracha, salsa, or even a diced avocado if desired. Enjoy!
NOTE: Though my version of this hash was not gluten-free you can easily make it so by using a gluten-free vegan sausage or omitting the sausage altogether.