• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Brussels Sprouts Hash Recipe

    March 2, 2017 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    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
    Course: Side Dish
    Cuisine: American
    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
    • ½ cup chicken stock
    • juice of 1 lemon including the zest
    • 1 ounce dried cranberries
    • 1 sprig fresh thyme
    US Customary - Metric

    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.
    • 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.

     

     

     

    « How to Roast Garlic
    Old Farmhouse Chutney Sauce »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Why Is My Halibut So Dry

    Bucatini all'Amatriciana Recipe

    Bucatini all'Amatriciana Recipe

    Pasta with Spinach Garlic and Guanciale Sauce Recipe

    Pasta with Spinach Garlic and Guanciale Sauce Recipe

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet