Wednesday, November 21, 2012

brussel sprout hash with fried eggs.

Until the world returns to order, the boy and I will continue to live off of one pan meals that involve little prep and even less clean up.  (I plan to counteract the lack of cooking I have done over the last couple of weeks by taking over my mom's kitchen and trying to single handly cook as much of Thanksgiving as possible - I see a mess ensuing.)  One pan meals have turned into a lot of breakfast for dinner where we end up eating some form of vegetable hash with a fried egg on top.  Served with toasted sourdough bread that has a slathering of butter and jam, I find this to be the most satisfying of all meals.  It's comfort food and easy to make and when your home is nothing more then a construction zone where boxes are scattered about and drop cloths fill almost every surface you only want to eat food that makes you feel warm inside.  Of all the hashes I've made over the last couple of week (and I have made a lot of hashes) the best version involves shredded brussel sprouts.  The brussel sprouts get caramelized in the pan (by the addition of honey) which gives them a slightly sweet and smoky taste.  The only other spices needed is some salt and pepper and a little sprinkle of smoked paprika, oh and of course some grated parmesan, because all comfort food in my mind involves cheese.  

Brussel Sprout Hash with Fried Eggs

This is the kind of dish where you can adapt it to what you have on hand (god only knows we've been doing that a lot).  The meat is optional, but I love cooking the sprouts in the meat fat.  If you choose to keep it vegetarian, just cook the sprouts in a little olive oil.  This also works with other fall vegetables like spinach!

4-5 cups of brussel sprouts, washed and thinly sliced
2 slices of bacon or 1 link of sausage (casing removed), diced
1/2 teaspoon smoked Spanish paprika or regular paprika (but the smoked is wonderful here)
1 tablespoon honey (Mike's Hot Honey is also wonderful here!)
1/4 cup parmesan or pecorino
Salt and pepper to taste
4 eggs

Heat a large skillet on medium-high heat, until hot.  Once hot, add the diced bacon or sausage, stirring to break up the meat, and continue to cook until the meat is cooked through (if sausage) or crispy (if bacon).  Removed the meat from the pan and set aside.  Add the sliced brussel sprouts to the pan and stir so they all get coated in a little bit of the grease.  Lower the heat to medium and add in the honey and smoked paprika and stir so everyone in the pan gets a little bit of the spice and honey.  Continue to cook until the brussel sprouts char and wilt, about 5-7 minutes.  Taste the sprouts and add salt and pepper accordingly.  Add half the cheese and stir.  Remove the brussel sprouts from the heat and divide the mixture onto two plates and set aside.  

Return the skillet to the stove and turn it onto medium high heat.  Add some oil to the pan or some cooking spray in order to cook the eggs.  Cook the eggs two at a time, until the whites are set and the yolks are runny.  Place the eggs on top of the hash and top with a sprinkle of salt, pepper, and some additional parmesan.  Repeat with the other eggs. 

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