Marble Potato and Brussels Sprout Hash
with Fried Eggs, Red Cabbage, and Cayenne
Marble Potato and Brussels Sprout Hash
Crispy potatoes and Brussels sprouts are tossed with red cabbage and a kick of cayenne, then topped with fried eggs for a hearty, colorful breakfast hash.
Ingredients
For 2 servings
- 8 ounce Brussels Sprouts
- 1 teaspoon Cayenne Pepper
- 4 unit Eggs
- 2 clove Garlic
- 12 ounce Marble Potatoes
- 1 unit Red Onion
- 4 ounce Shredded Red Cabbage
Additional Ingredients
- 1 tablespoon Butter
- 3 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories464
Protein20g
Carbs47g
Fat24g
Tags:
VeggieGluten-freeCalorie SmartFiber SmartLow SodiumDietitian WinSpicy
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For an egg-free version, swap the fried eggs for crumbled tofu or a chickpea scramble-style topping. If you need a milder dish, replace the cayenne with smoked paprika or leave it out entirely; dairy-free eaters can simply skip any milk-based finishing.
What to serve with it
Serve with a simple green salad or sliced avocado to add freshness and a creamy contrast to the spicy, savory hash. Warm toast or gluten-free bread also works well for soaking up the runny eggs.
