Table of Contents
- Why I love this recipe.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other dinner recipes.
- Watch how to make this recipe.
- Have I convinced you to make this recipe?
- Shaved Brussels Sprouts Hash Recipe
This spin on a potato hash brings the lighter flavors from Brussels sprouts to form a delicious dish. With spice notes of paprika, caraway, and mustard seed, it’s a simple and quick go-to item. It’s perfect for a fresh and filling breakfast or as an accompaniment to any meal.
Why I love this recipe.
I used to see recipes for shaved Brussels sprouts and quickly overlooked them. Shaving each Brussels seemed like too much effort for any reward. I love cabbage and always love a good roasted Brussels sprout, and I recently decided I needed to find out what the hype with shaving them was. Guess what? The hype is real, and shaving is worth the small amount of time. You may wonder why, and I used to, also. Shaving or slicing each Brussels sprout creates a completely different texture. Unlike sliced cabbage, Brussels sprouts maintain a perfectly crisp-tender crunch when cooked. Shaving allows the maximum surface area to be sautéed and is coated with flavor. This recipe quickly uses the flavors of a traditional hash with shaved Brussels. Perfect for breakfast, lunch, or a side dish with dinner.
Everything you’ll need to make this recipe.
- Brussels sprouts are sold on large stalks where they grow or in bulk where they are removed from the stem. Choose fresh Brussels with a firm, tight head.
- Onion is a needed flavor, just like any hash. The onion is cooked first to brown and deepen the flavor.
- Whole-grain mustard has a different texture than traditional Dijon. The seeds are left whole and add a bright pop of flavor.
- Caraway seeds add the iconic flavor reminiscent of a potato-based hash.
Here’s how to make this recipe.
- Prepare the Brussels. Cut the Brussels in half and trim off any bad spots. Slice the halves into thin strips.
- Prepare the onions and spices. In a large skillet, melt butter over medium heat. Cut off the root end of the onion, then cut it in half. Slice the halves into thin, long pieces. Add in the onions and salt. Let cook for 4 to 6 minutes, until the onions turn translucent. Meanwhile, crush the caraway and mustard seeds using a mortar and pestle. Add them to the cooking onion along with the paprika, red pepper flakes, and black pepper. Add in the garlic and stir everything together.
- Add the Brussels. Once the spices and garlic have warmed after about 1 minute, add the Brussels sprouts on top. Add 1 tbsp of water and cover, letting the Brussels sprouts wilt for about 4 to 6 minutes. Remove the lid and continue to cook to evaporate any liquid.
- Cook the eggs (optional). In a skillet, cook eggs to preference. Season with salt and black pepper.
- Add final elements. Take the Brussels off the heat. Add in whole-grain mustard and mayonnaise. Squeeze in the juice of half a lemon and mix together. Serve warm, with the eggs on top, if desired.
These pro tips will make this recipe a success.
- Add the spices to let them cook with onions. This brings more flavor to the dish than simply adding them at the end. Blooming the spices in the butter allows their aromas to deepen in the dish.
- Adding a small amount of water and covering the Brussels sprouts while they cook lets them steam well. It creates a flavorful yet tender vegetable.
- The mayonnaise and mustard may seem unconventional, but it is a small step that makes a major impact. It pulls the dish together while giving hints of brightened flavors.
Frequently asked questions about this recipe.
Cabbage will have more water content than the desired amount of water that Brussels sprouts create. The resulting texture of cooked cabbage would be limp and soft, unlike the crisp-tender texture that results from Brussels sprouts.
Olive oil can be substituted for the butter. The flavor will change, but the dish will still be delicious.
The seeds can be placed on a flat surface and crushed with a heavy cast iron skillet. They can also be placed in a coffee grinder that should only be used for spices and pulsed a few times.
This can be used as a side dish with a larger meal or served by itself as the main event. It would be a great “salad” with a protein on top: chicken, salmon, and sausage would be great pairings.
You’ll love these other dinner recipes.
Watch how to make this recipe.
Have I convinced you to make this recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Shaved Brussels Sprouts Hash
- 1 ½ lb Brussels sprouts (6 cups shredded)
- 1 onion sliced
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 4 cloves garlic minced
- 1 ½ tsp caraway seeds
- 1 tsp mustard seeds
- 1 tsp paprika
- ¼ tsp red pepper flakes
- ½ tsp black pepper
- 2 tbsp mayonnaise
- 1 tbsp whole-grain mustard
- 2 tsp lemon juice
- 4-6 large eggs (optional)
- Trim the ends off of the Brussels sprouts and cut them in half, removing any damaged leaves. Using a sharp knife, thinly slice each half, resulting in about 6 cups of shaved Brussels sprouts.1 ½ lb Brussels sprouts (6 cups shredded)
- In a mortar and pestle or spice grinder, combine the mustard seeds and caraway seeds. Crush slightly and set them aside.1 tsp mustard seeds, 1 ½ tsp caraway seeds
- In a large 12-inch skillet melt the butter over medium heat. Once melted, add the sliced onion and season with kosher salt. Sauté the onion until it is soft, translucent, and beginning to brown, 4-6 minutes.1 onion, 2 tbsp unsalted butter, 1 tsp kosher salt
- Add the crushed caraway seeds, mustard seeds, paprika, red pepper flakes, black pepper, and minced garlic. Stir to warm the spices in the butter and add the prepared Brussels sprouts with 1 tbsp water. Cover and cook until the Brussels are slightly tender, 4-6 minutes. Remove the lid and stir to evaporate any excess liquid.1 ½ lb Brussels sprouts (6 cups shredded), 1 ½ tsp caraway seeds, 1 tsp mustard seeds, 1 tsp paprika, ¼ tsp red pepper flakes, ½ tsp black pepper, 4 cloves garlic
- If serving, cook the eggs to the preferred style.4-6 large eggs (optional)
- Remove the skillet from the heat. Stir the mayonnaise and whole-grain mustard together and add it to the skillet. Stir to combine. Add the lemon juice and serve.2 tbsp mayonnaise, 1 tbsp whole-grain mustard, 2 tsp lemon juice