There’s nothing like a good breakfast hash. You can make a hash out of anything, really. In fact, I firmly believe that as long as you have a gooey egg yolk sitting on top — you’ve got a winner. While a hash can be made with any extra or left-over veggies you have in the fridge, one of my favorite vegetables to eat in the morning are brussels sprouts. In this hash, the brussels sprouts are mixed with sweet and earthy parsnips. The two truly make a great combination.
If you’re tired of eggs in the morning (though I’ve never understood folks feeling that way) you can certainly eat this hash all on it’s own. But again, I highly recommend enjoying this pile of veggies with fried eggs on top. It’s just part of the experience…trust me on this one! To make the breakfast extra hearty, if you have time, serve it up with some bacon strips or sausage on the side.
- 1 cup Brussels sprouts, trimmed and halved
- 1 cup parsnips, peeled and chopped
- 1/4 yellow onion, chopped
- 1 tbsp. grassfed butter
- 1 tbsp. EV Olive Oil
- 1 tsp. fresh rosemary (you can sub dried — I happened to have some fresh on hand)
- 1/2 tsp. dried thyme
- 1/4 tsp. garlic powder
- Salt & pepper to taste
- 1/2 lemon, juiced
- In a large skillet, heat the butter and olive oil over medium heat.
- Add the Brussels sprouts, parsnips, and onion. Stir everything around so that the veggies are well coated.
- Allow them to cook over medium heat for about 5 minutes, while stirring frequently. Parsnips take a little while to soften, so in this first step you are browning them.
- Once the parsnips are browned, add salt, pepper, garlic powder, rosemary and thyme.
- Squeeze the lemon juice all over and give it a quick stir. Reduce the heat down to medium low, cover with a lid, and cook for another 10-15 minutes. Once in a while, give them a stir to ensure even cooking. Your hash is done when the parsnips are tender.
- Serve with fried eggs, bacon and/or sausage.