Brussels Sprouts... For Breakfast!
|photo via food52.com|
I know it sounds absurd, but despite the fact that my "pen name" is Brussels Sprouts for Breakfast, I had never actually made.... Brussels sprouts for breakfast. Many people ask me, "Well do you make Brussels sprouts for breakfast?" It's a fair question! I sound like a real dummy when I have to say no all the time. It's just a cool name. Anyhow, after much internal debate on how to debut Brussels sprouts for breakfast, I came up with a hash. Brussels, chorizo, blue potatoes, and beer! The beer was a last minute addition to the dish to de-glaze the bottom of that pan. Oh, what a mighty fine addition that was. So here you have it folks, Brussels Sprouts for Breakfast! This recipe can easily be doubled if making breakfast for family over the holidays!
1 pound Brussels sprouts (outside leaves removed)
3 chorizo links (outer casing removed and crumbled)
1 cup beer (I used Great Lakes Dortmunder)
4 large eggs
4 medium blue or red potatoes (halved)
1 shallot (diced)
3 cloves garlic (minced)
salt and pepper
Bring 2 medium pots of salted water to a boil. Toss your whole Brussels sprouts into one for 5 minutes. Toss your potatoes into the other for 10. Drain both.
In a large saute pan with high sides, heat olive oil over medium high heat. Add chorizo and cook for about 5 minutes. Add the garlic and shallots and cook for 3 minutes. Add a bit of salt and pepper.
Trip the bottom of the Brussels sprouts and cut in half. Add your Brussels sprouts to the pan with the chorizo and cook for about 7 minutes, until they have started to brown. Note that the bottom of your pan will start to build a bit of a crust. Worry not, you will de-glaze it with the beer shortly.
Peel the skin off the potatoes, and cut into 1 inch cubes. Toss into the pan after the brussels sprouts have browned. Add a little more salt and pepper to the dish. De-glaze the bottom of the pan with the beer. Let the potatoes cook for about 5 minutes, until they start to brown a little bit. Add more beer if necessary to make sure you get all the flavors off the bottom of the pan.
Cook your eggs in butter with a dash of salt in a separate pan, for about 2-3 minutes, just until the egg white is no longer runny, but the yolk still is.
Serve the egg over the hash while both are still piping hot! Enjoy