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
Test Kitchen Notes
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
Brussels sprouts (outside leaves removed)
Chorizo links, outer casing removed and crumbled (can also use dried)
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.