Hash Made With Brussels Sprouts
olive oil or grapeseed oil
sprig fresh rosemary
salt and pepper to taste
finely chopped onion
shredded brussels sprouts
Heat up a medium size pan with olive/grapeseed oil, this is a great time to utilize a casket iron skillet! If not, do not worry.
When the oil is hot, add rosemary.
Cook for 60 seconds, then remove the rosemary to a plate nearby.
Add the onion and garlic. Reduce the heat to low, cook until the onion softens. This can be anywhere from 5-8 minutes.
Add the brussels sprouts and set heat to medium to high heat. Bring back the rosemary by either chopping or crushing the sprig. Be sure to discard the stem. Add to the pan.
You must stir consistently, the brussels will turn a gold on the edges. Timing defers between 5-7 minutes.
Now divide the pan into 4 sections. These sections will be for the eggs. Be sure to reduce the heat to a low, medium.
Add a cover, cook for 3 minutes. You can either salt or pepper now or wait until you’ve dished up a plate.
Prepare to serve! Be sure to have a deent size spoon on hand for this dish!