Brussels Sprout and Chorizo Beer Hash

By • November 21, 2011 • 18 Comments

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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

Serves 4

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the egg over the hash while both are still piping hot! Enjoy.
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Comments (18) Questions (1)


about 1 year ago Niki

I guess I don't understand putting the garlic in before you have caramelized the other ingredients. It surely will burn and become bitter. I make Brussels all the time and when they're just about done in the sauté pan, THAT'S when the garlic goes in on low.


over 1 year ago Nigel

Instead of a separate saute pan for the eggs, can you just set the oven to 400, crack the eggs over the top and leave it in there for another 10 minutes to let the whites set? Sorry I'm late with this.


about 2 years ago Cafe42

Spanish Chorizo or Mexican? Looks Spanish.


about 2 years ago Brussels Sprouts for Breakfast

Mexican! Easier to crumble with more moisture.


over 2 years ago Betsie

OMG - my favorite veg combined with chorizo AND beer?? What could possibly be better? I have done them with bacon, but the chorizo will be such a kick! Thanks!


over 2 years ago Brussels Sprouts for Breakfast

Thanks, Betsie! Let me know if you try it out!


over 2 years ago UrbanCook2012

In terms of instructions, there's no need to have 2 pots of boiling salted water. Use one & first blanch your Brussels sprouts. After they are removed and the water is at a boil then cook your potatoes - any additional flavor left from the sprouts will only help your potatoes and the dish as a whole.


over 2 years ago Brussels Sprouts for Breakfast

That works, too! Thanks for the recommendation!


over 2 years ago BoulderGalinTokyo

What a great idea! Can't wait to try this--is Dortmunder a dark beer?


over 2 years ago Brussels Sprouts for Breakfast

Dortmunder is actually a lager from Great Lakes in Cleveland.


over 3 years ago gingerroot

Yes, please! Yum.


over 3 years ago Brussels Sprouts for Breakfast

Thanks for all the wonderful comments, gingerroot!! Glad you enjoyed it!


over 3 years ago ashleychasesdinner

What a delicious looking breakfast! I would love brussels sprouts for breakfast too!


over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I would love to eat these brusskes sprouts for breakfast! Or lunch. or dinner.


over 3 years ago Brussels Sprouts for Breakfast

It's quite true. My family and I have been eating leftovers for every meal!


over 3 years ago VanessaS

This sounds so good!


over 3 years ago Brussels Sprouts for Breakfast

Thanks VanessaS! Hope you get to give it a shot over the holiday weekend coming up!


over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This must be how you chose your screen name! Sounds yummy, too!