Author Notes: I know it sounds absurd, but despite the fact that my "pen name" is Brussels Sprouts for Breakfast, I had never actually made Brussels sprouts for breakfast. When I met Merrill on her tour stop in Chicago, her (and many others') natural question was, "Well do you make Brussels sprouts for breakfast?" I sound like a real dummy when I have to say no all the time. It's just a cool name. Anyhow, after much internal debate on how to debut Brussels sprouts for breakfast, I came up with a hash. Brussels, chorizo, blue potatoes, and beer! The beer was a last minute addition to the dish to de-glaze the bottom of that pan. Oh, what a mighty fine addition that was. So here you have it folks, Brussels Sprouts for Breakfast! This recipe can easily be doubled if making breakfast for family over the holidays! - Brussels Sprouts for Breakfast
Food52 Review: I will admit, Brussels Sprouts for Breakfast’s Brussels Sprout and Chorizo Beer Hash had me at … Chorizo Beer Hash. What else could make my husband, sprout-hater (not just those from Brussels), willingly try something from his I-don’t-eat-that list? This is one of those recipes that you just know will be good; after all, what’s not to love about a dish that brings together salty, spicy chorizo, caramelized Brussels sprout, potato hash, a refreshing lager and velvety runny eggs? In fact, this is a recipe every cook should have in their back pocket, especially around the holidays, when Brussels sprout haters refuse them at dinner, only to love them in the morning. - gingerroot
- 1 pound Brussels sprouts (outside leaves removed)
- 3 Chorizo links, outer casing removed and crumbled (can also use dried)
- 1 cup beer (I used Great Lakes Dortmunder)
- 4 Large eggs
- 4 Medium blue or red potatoes, halved
- 1 Shallot, diced
- 3 Cloves garlic, minced
- Olive oil
- Salt and pepper
- Bring 2 medium pots of salted water to a boil. Toss your whole Brussels sprouts into one for 5 minutes. Toss your potatoes into the other for 10. Drain both.
- In a large sauté pan with high sides, heat olive oil over medium high heat. Add chorizo and cook for about 5 minutes. Add the garlic and shallots and cook for 3 minutes. Add a bit of salt and pepper.
- Trim the bottom of the Brussels sprouts and cut in half. Add your Brussels sprouts to the pan with the chorizo and cook for about 7 minutes, until they have started to brown. Note that the bottom of your pan will start to build a bit of a crust. Worry not: you will de-glaze it with the beer shortly.
- Peel the skin off the potatoes, and cut into 1 inch cubes. Toss into the pan after the brussels sprouts have browned. Add a little more salt and pepper to the dish. De-glaze the bottom of the pan with the beer. Let the potatoes cook for about 5 minutes, until they start to brown a little bit. Add more beer if necessary to make sure you get all the flavors off the bottom of the pan.
- Cook your eggs in butter with a dash of salt in a separate pan, for about 2-3 minutes, just until the egg white is no longer runny, but the yolk still is.
- Serve the egg over the hash while both are still piping hot! Enjoy.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Beer
- This recipe was entered in the contest for Your Best Holiday Breakfast II