with Fried Eggs, Red Cabbage, and Cayenne
1
Wash and dry all produce. Preheat oven to 450 degrees. Trim and halve Brussels sprouts lengthwise, then slice into shreds. Halve, peel, and dice onion. Mince garlic. Halve potatoes (quarter any larger ones so all potatoes are of equal size).
2
Toss potatoes on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Make sure all are cut-side down. Roast until golden brown and crispy, 18-20 minutes, tossing once halfway through.
3
Start the hash: Heat 1 Tablespoon butter in a large pan over medium heat. Add onions and toss until just softened, 2-3 minutes. Add red cabbage and garlic, and toss until tender, 3-4 minutes.
4
Add the Brussels sprouts: Add Brussels sprouts, and toss until veggies are tender and beginning to turn golden brown, another 4-5 minutes. Season to taste with salt and pepper. Remove pan from heat.
5
Heat a large drizzle of olive oil in another large pan over medium-high heat. Once hot, crack eggs and fry until edges begin to turn golden. Reduce heat to medium, and cover until whites are set but yolks are still runny, about 1 minute. TIP: Add a few teaspoons water to speed up cooking.
6
Toss potatoes into Brussels sprout mixture. Season to taste with salt and pepper. Divide hash between two plates, and top with fried eggs. Sprinkle with salt and a pinch of cayenne pepper (to taste). Enjoy!
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Serving Size: 1 Serving (593g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 217 | ||
Calories from Fat: 76 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 25.1mg | 8 % | |
Sodium 341.9mg | 12 % | |
Potassium 959.6mg | 25 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 20.7g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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