Brussels, Brie and Potato Hash with Poached Eggs

Brussels, Brie and Potato Hash with Poached Eggs

When I learn new things, as a meal provider/person-who-feeds-the-other-people-in-the-house, I like to pass on my knowledge. Usually I tell my friends and they’re like, um, hello? So maybe I’m coming in late on these potatoes but I’ll tell you anyways! The “hash brown” potatoes sold in the freezer section at the grocery story are just pre-shredded potatoes! There’s no oil or anything else nasty added! Talk about convenience.

So who doesn’t like a good hash? Throw anything into a skillet with shredded potatoes and you’ll probably enjoy it. Here I’ve added Brussels sprouts (because they’re awesome), and brie (aka cheese that’s better than candy). It was a very happy combination. I’d bought the brussels for this recipe and they were starting to get sad and feel abandoned in my veggie drawer. I had to make this and the only time I had was Saturday early evening, waiting for the babysitter to come before we headed out to a big nosh fest. Such a bad idea. Why would I make something so enticing when I was trying with all my might not to ruin my appetite?

My daughter ate my photo plate for dinner and I ate the rest of the hash the next morning with freshly poached eggs. PS, you could fry your eggs or even just scramble them – for a complete tutorial on how to poach, click here – how to poach an egg.

When I was out in San Fran there was food on set, catered by the host of the show Food Rush (Ryan Scott also has several restaurants). One morning there was scrambled eggs with roasted brussels sprouts and swiss cheese – I ate buckets worth. So good. This was my take on it. Definitely a fancy breakfast but life is short, and fancy breakfast certainly has it’s occasional place in my house!

Brussels, Brie and Potato Hash with Poached Eggs

Serves 2-3

Adapted from Eating Well Magazine

2 tbsp. olive oil

1/2 of an onion, diced

1/2 tsp. dried rosemary

5 c. frozen shredded hash brown potatoes

1/2 tsp. salt

1/2 tsp. pepper

12 oz. (about 3 cups) trimmed brussels sprouts, thinly sliced

6 oz. brie, cubed

4 eggs

1 tbsp. vinegar

1. Heat oil in large nonstick skillet over medium high heat. Add onion and rosemary and cook, stirring occasionally, about 5 minutes.

2. Stir in potatoes, salt and pepper. Arrange evenly in pan and let cook, stirring every few minutes, until potatoes have started to turn golden (about 5 minutes).

3. Add brussels sprouts and cook, stirring occasionally, until sprouts and bright green and tender (about 10-15 minutes). Meanwhile, heat 2 inches of water in a shallow skillet or fry pan.


4. Remove from heat and stir in chopped brie.


5.  Add vinegar and cook eggs in simmering water until white is set but yellow is still tender (about 4 minutes). Serve poached eggs on hash.


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