![]() I like to add a pinch of cayenne for a little heat but if you're not a fan of spice, you can always just leave it out. The ingredient list might look slightly complicated but most of them are pantry items that you are likely to have on hand. Because it's always a plus when you actually look forward to eating leftovers, right? It makes a perfect weekend breakfast or dinner and the leftovers taste even better the next day. This hash is super filling thanks to the potatoes and tempeh. I promise you, it will knock your socks off. Add the garlic thyme and brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix. Yukon gold potatoes are cooked until golden and crispy then paired with shredded brussels sprouts and tempeh that's marinated in a smoky tamari maple dijon sauce. Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 minutes. ![]() I'm usually happy just to have them as a side item but tasting them in this tempeh hash brought my obsession to a whole new level. Now I jump at the chance to eat brussels sprouts, especially when they're in-season. It was like I had discovered a whole new world, one that was filled with delicious little green gems. But eventually I worked up the nerve to give them another go, this time buying them fresh and preparing them shredded and sautéed on the stovetop. 1 pound brussel sprouts 1 teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper 3-6 eggs (see notes) Instructions Chop the potato and onion into very small chunks. Enjoy this recipe for breakfast or a hearty dinner. Seasonal veggies combine with herbs, baked eggs, and a tangy dressing for an incredible bite. It took me a while to move past the memories of being forced to chew my way through them so that I would be allowed to get up from the dinner table. Brussels Sprout Sweet Potato Hash is very healthy and packed with protein and spicy flavor. By the time they reached my mouth they were like lukewarm, watered-down, tiny mushy cabbages. My mom used to buy them frozen, boil them and serve them to me plain. ![]() Did you have a certain vegetable that you hated as a kid?
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