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As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some crowd-favorite recipes. Today, we share a budget-friendly dish that’s perfect for brunch.
I’m slightly embarrassed by the amount I’ve spent on brunch before. From $5 coffees and $16 avocado sandwiches to I’m-not-even-going-to-tell-you mimosas, just one weekend brunch can be enough to restrict me to a bare-bones budget for days afterward. True, the time spent laughing and catching up with friends is priceless—but that’s not something that requires reservations. Yep, that’s right. You can get those same good vibes from the comfort of home.
“The Brussels sprouts get salty and tangy from the olive and lemon, then crispy and caramelized on the bottom,” she writes. “Mix in the little bit of fat from the egg yolk, and wow, is this delicious!”
We like to season Brown’s hash with kalamata olives, but really anything that packs a salty punch will work. Also, if you want to bulk up your servings, add in some protein-packed legumes (chickpeas, cannellini beans) or creamy cheese, or fry up some more eggs on the side.
Cooking the actual hash takes mere minutes in the skillet, but if you don’t like to mix chopping and chatting, slice the Brussels sprouts and olives before everyone arrives. They’ll hold tight in the fridge until you’re ready to sizzle.
- 4 cups Brussels sprouts
- Salt and pepper
- 1 tablespoon butter
- 3 cloves garlic
- 6 olives, finely chopped (any kind; we used kalamata olives)
- 2 eggs
- Lemon juice
Share your favorite at-home brunch recipes in the comments below!