Brussels Sprout & Potato Hash with Poached Eggs

Recipe from Eating Well Magazine

Serves 4

Husband-Tested in Alice’s Kitchen

I consider this healthful comfort food.  I love the potatoes mixed with Brussels sprouts topped with a perfectly poached egg with its runny yellow yolk. Mmmmmm good!  You can thinly slice the Brussels sprouts a day in advance and store them in the fridge.   The rest of the dish comes together quickly.

3 Tablespoons extra-virgin olive oil

¼ cup chopped onion

½ teaspoon dried rosemary or Herbes de Provence

5 cups frozen shredded has browns (Look for hash browns that don’t have added salt.)

½ teaspoon salt

½ teaspoon freshly ground pepper

1 pound Brussels sprouts, trimmed and thinly sliced

1/3 cup freshly grated Parmesan cheese

4 large eggs**

Heat oil in a large nonstick skillet over medium-high heat.  Add onion and rosemary; cook, stirring, until beginning to brown, about 2 minutes.

Stir in hash browns, salt and pepper.  Spread into an even layer.  Cook, undisturbed, for 4 minutes.

Reduce heat to medium.  Stir in Brussels sprouts, spread back into an even layer and cook, stirring every 2 to 3 minutes and returning to an even layer, until golden brown, 12 to 14 minutes total.  Remove from heat and stir in cheese.

Meanwhile, bring 2 inches of water to a boil in a pot.  Reduce to a gentle simmer.  Break an egg into a small bowl, submerge the bowl’s lip in the water and slide the egg in.  Repeat with the remaining eggs.  Cook for 4 minutes for a soft set.  Transfer the eggs to a clean dishtowel to drain. Serve the eggs over the hash.

Per serving:  377 calories; 18 g fat (4 sat, 11 g mono); 192 mg cholesterol; 41 g carbs; 0 g added sugars; 14 g protein; 7 g fiber; 489 mg. potassium 

Nutritional bonus per serving: Vitamin C (129% daily value); Vitamin A (26% daily value); Folate (25% daily value); Iron (18% daily value); Calcium (15% daily value)

**Note:  To prepare poached eggs 24 hours in advance, immediately place them in an ice-water bath to stop the cooking, and then transfer them to a bowl of cool water (it should just reach the tops of the eggs.)  If storing for longer than an hour, place the bowl in the refrigerator (covered.)  Reheat by briefly placing eggs in a pan of barely simmering water, just until warmed through.