One-Pot Wonders

Brussels Sprouts Hash & Eggs

July  6, 2014
17 Ratings
Photo by Bobbi Lin
  • Serves 2
Author Notes

This makes a great light brunch or side dish. The Brussels sprouts get salty and tangy from the olive and lemon, then crispy and caramelized on the bottom. Mix in the little bit of fat from the egg yolk, and wow, is this delicious! —Leanne Brown

What You'll Need
  • 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
  1. Chop off the ends of the sprouts. Slice them in half, then finely shred each half. Place the shreds in a bowl and sprinkle with salt and pepper.
  2. Melt the butter in a nonstick pan on medium-high heat. Swirl it around to coat the pan. Add the shredded Brussels sprouts and garlic, then leave it to cook for about 1 minute. Mix it up and toss it around. Add the olives and mix again.
  3. Crack the eggs into opposite sides of the pan. Sprinkle them with salt and pepper. Pour in 2 tablespoons of water and cover with a lid. Let the eggs steam, undisturbed, for 2 minutes.
  4. Once the whites of the eggs are cooked through, turn off the heat and sprinkle everything with lemon juice, to taste.

See what other Food52ers are saying.

  • Änneken
  • Mary Bigloo
    Mary Bigloo
  • CanCanEats
  • AntoniaJames
  • Silvy Horemans
    Silvy Horemans

12 Reviews

Änneken August 7, 2021
The day I made it it didn't convince me but the dish got a lot better on day two and three. I loved how simple it was to make. Yumm!
Mary B. February 9, 2020
This was great and so easy with the food processor. I added more olives and served with parmesan.
KK January 11, 2020
Delicious! We added diced yukon gold potatoes to make it more of a meal
Greg J. September 19, 2019
I doubled the written recipe to make this our main dish but also added extra garlic and Kalamata olives. I will make this again.
CanCanEats December 19, 2018
Delicious and riff-able. I added some leftover pork tenderloin (cut into small pieces) and some chard even. Perfect for a weeknight if you have the sprouts shredded already (thanks Trader Joe's!). Thanks for a great recipe :)
Jacque October 9, 2018
For the last few weeks I've been doing something similar with sweet corn, Brussels sprouts and herbs, but now that corn season is past the addition of olives or capers and a splash of lemon sounds like a tasty option for those last sprouts.
AntoniaJames March 30, 2018
So easy if you use the large slicing disk of a food processor. Cut off the hard ends and tough outer leaves; drop them in the feed tube while the spinning blade runs; 30 seconds later, done! Made this again, used a slice of bacon instead of olives, added toasted walnut pieces for crunch. Served as a side last night, and put a fried egg on leftovers for lunch. A great way to say goodbye to Brussels sprout season. ;o)
AntoniaJames March 24, 2018
A keeper. ;o)
angelclark March 4, 2016
Wow! What a fantastic and simple recipe.
Silvy H. February 17, 2015
I tried it, just now and it is GREAT! I used black olives, I think they are the best for this recipe :) I also added a little more garlic :D and some chili pepper.
Jenny August 14, 2014
What kind of olives do you use?
Akiko July 10, 2014
Good tips! I will buy my first microplane :)