What makes it great: Fiber-rich Brussels sprouts, cousins to cabbage, broccoli and kale, are a nutrient powerhouse, full of vitamins C, E and K, plus folate.
2 medium Yukon gold potatoes (about 10 oz.), scrubbed, cut into 1/2-inch dice
Salt and pepper
2 tablespoons white balsamic vinegar
3 slices bacon
1 tablespoon plus 2 tsp. vegetable oil
1 medium onion, finely chopped
2 large cloves garlic, minced
1 pound Brussels sprouts, quartered lengthwise
1/3 cup low-sodium chicken broth
4 large eggs
How to Make It
Place potatoes in a large saucepan and cover with salted water. Bring to a boil over medium-high heat. Reduce heat to medium and cook until potatoes are fork-tender, about 7 minutes. Drain and pat dry. Fill saucepan 3/4 full with water. Add 1 Tbsp. vinegar; bring to a simmer over high heat. Reduce heat to medium to maintain simmer.
Cook bacon in a 12-inch nonstick skillet over medium heat until crisp, turning as needed, about 10 minutes total. Transfer to a large paper towel-lined plate. When cool enough to handle, roughly crumble.
Add 1 Tbsp. oil to skillet; increase heat to medium-high. Spread potatoes and onion in a single layer and cook, undisturbed, until golden on one side, about 3 minutes. Toss and cook 3 minutes longer. Add garlic; sauté 1 minute. Season generously with salt and pepper; transfer to plate with bacon. Add remaining 2 tsp. oil and Brussels sprouts to skillet; sauté 2 minutes. Add broth; cover and cook until sprouts are just tender, about 5 minutes longer. Stir in remaining 1 Tbsp. vinegar. Return potato mixture and bacon to skillet; season with salt and pepper.
Crack each egg into a small cup. Gently tip each egg into simmering water in saucepan. Turn off heat, cover pan and let sit until eggs are just set, about 3 minutes (4 to 5 for firmer yolks). Using a slotted spoon, transfer eggs to a paper towel-lined plate.
Divide hash among 4 plates; top each serving with an egg. Sprinkle with additional salt and pepper.
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