Brussels Sprouts Hash Recipe

A Great Side Dish Featuring Brussels Sprouts & Apples

Last night we enjoyed our second Hello Fresh meal that included Brussels Sprout Hash. My family and I enjoyed the entire meal and I’ll be writing about my experiences with Hello Fresh after I try some more of their tasty dinners but I wanted to share my adaptation of their Brussels sprouts hash.

The Hello Fresh recipe is very simple to prepare, but I think the addition of a couple more ingredients could give it even more flavor. I thought it was a little dry so I added some chicken stock at the end of the cooking process to give it a flavor boost.

I also added some fresh thyme and balsamic vinegar to add additional layers of flavor. Looking at other recipes for this hash, I found these ingredients also being used to make this recipe delectable.

Options – bacon; potatoes; mustard seeds; different herbs including parsley, rosemary, sage;

Print Recipe

Brussels Sprouts Hash Recipe

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings: 4 servings

Ingredients

• 1 tablespoon butter
• 1 medium onion thinly sliced
• Salt & pepper to taste
• 1 tablespoon balsamic vinegar or apple cider vinegar
• 2 tablespoons olive oil
• 16 ounces Brussels sprouts
• 2 apples peeled, cored & diced
• 1/2 cup chicken stock
• juice of 1 lemon including the zest
• 1 ounce dried cranberries
• 1 sprigs fresh thyme

Instructions

• Prep the Ingredients
• Thinly slice the onion
• Trim the Brussels sprouts by removing the stem end and any loose or tough outer leaves. Cut the sprouts in half and thinly slice them crosswise into shreds.
• You can also opt to use a food processor fitted with a slicing blade to shred the Brussels sprouts.
• Peel the apples, core and dice.
• Zest the lemon using your favorite zesting technique.
• Remove the thyme leaves from the stem and finely mince them. Discard the stems.
• Caramelize the Onions
• Heat a medium sized saute or fry pan over medium heat. When the pan heats up, add the butter.
• Next, add the sliced onion, season with salt & pepper and saute until golden brown. This will take 8 to 12 minutes for them to soften up and brown.
• Add the vinegar, stir and cook for an additional 2 minutes. When nicely caramelized, remove from heat, transfer the onions to a bowl and return the pan to the heat.
• Cook the Brussels Sprouts
• Add the olive oil to the pan and when hot, add the Brussels sprouts and diced apples. Saute for 8 minutes, stirring frequently until the Brussels sprouts brown and the apples start to tender.
• Add the chicken stock and continue cooking until the stock cooks off and the apples are completely tender.
• Add a pinch of the lemon zest, the juice from the lemon halves, dried cranberries and thyme. Season with salt & pepper, stir, taste and adjust seasonings.
• Stir the caramelized onions back into the pan with the Brussels sprouts and apples. Again taste and adjust seasonings with salt & pepper.
• Serve.