Christmas
by: Brussels Sprouts for Breakfast
November21,2011
4.3
3 Ratings
- Serves 4
Jump to Recipe
Author Notes
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. When I met Merrill on her tour stop in Chicago, her (and many others') natural question was, "Well do you make Brussels sprouts for breakfast?" 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! —Brussels Sprouts for Breakfast
Test Kitchen Notes
I will admit, Brussels Sprouts for Breakfast’s Brussels Sprout and Chorizo Beer Hash had me at … Chorizo Beer Hash. What else could make my husband, sprout-hater (not just those from Brussels), willingly try something from his I-don’t-eat-that list? This is one of those recipes that you just know will be good; after all, what’s not to love about a dish that brings together salty, spicy chorizo, caramelized Brussels sprout, potato hash, a refreshing lager and velvety runny eggs? In fact, this is a recipe every cook should have in their back pocket, especially around the holidays, when Brussels sprout haters refuse them at dinner, only to love them in the morning. —gingerroot
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 poundBrussels sprouts (outside leaves removed)
- 3 Chorizo links, outer casing removed and crumbled (can also use dried)
- 1 cupbeer (I used Great Lakes Dortmunder)
- 4 Large eggs
- 4 Medium blue or red potatoes, halved
- 1 Shallot, diced
- 3 Cloves garlic, minced
- Olive oil
- Salt and pepper
Directions
- 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 sauté 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.
- Trim 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.
Tags:
- American
- Beer
- Shallot
- Egg
- Brussel Sprouts
- Fall
- Winter
- Christmas
- Easter
- Thanksgiving
- Breakfast
Contest Entries
- Your Best Holiday Breakfast II
- Your Best Recipe with Beer
See what other Food52ers are saying.
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BoulderGalinTokyo
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gingerroot
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ashleychasesdinner
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VanessaS
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19 Reviews
Michelle August 28, 2016
This was just okay for us. I might try it with some apple sausage instead. I was surprised that everything didn't have more flavor. I used Spanish chorizo.
Niki April 4, 2014
I guess I don't understand putting the garlic in before you have caramelized the other ingredients. It surely will burn and become bitter. I make Brussels all the time and when they're just about done in the sauté pan, THAT'S when the garlic goes in on low.
Nigel January 13, 2014
Instead of a separate saute pan for the eggs, can you just set the oven to 400, crack the eggs over the top and leave it in there for another 10 minutes to let the whites set? Sorry I'm late with this.
Cafe42 March 28, 2013
Spanish Chorizo or Mexican? Looks Spanish.
Brussels S. April 24, 2013
Mexican! Easier to crumble with more moisture.
Betsie February 12, 2013
OMG - my favorite veg combined with chorizo AND beer?? What could possibly be better? I have done them with bacon, but the chorizo will be such a kick! Thanks! http://cookingripe.com/caramelized-brussels-sprouts-with-bacon/
Brussels S. February 13, 2013
Thanks, Betsie! Let me know if you try it out!
UrbanCook2012 January 11, 2013
In terms of instructions, there's no need to have 2 pots of boiling salted water. Use one & first blanch your Brussels sprouts. After they are removed and the water is at a boil then cook your potatoes - any additional flavor left from the sprouts will only help your potatoes and the dish as a whole.
Brussels S. January 11, 2013
That works, too! Thanks for the recommendation!
BoulderGalinTokyo January 11, 2013
What a great idea! Can't wait to try this--is Dortmunder a dark beer?
Brussels S. January 11, 2013
Dortmunder is actually a lager from Great Lakes in Cleveland.
gingerroot December 1, 2011
Yes, please! Yum.
Brussels S. December 12, 2011
Thanks for all the wonderful comments, gingerroot!! Glad you enjoyed it!
ashleychasesdinner November 23, 2011
What a delicious looking breakfast! I would love brussels sprouts for breakfast too!
aargersi November 22, 2011
I would love to eat these brusskes sprouts for breakfast! Or lunch. or dinner.
Brussels S. November 27, 2011
It's quite true. My family and I have been eating leftovers for every meal!
VanessaS November 22, 2011
This sounds so good!
Brussels S. November 22, 2011
Thanks VanessaS! Hope you get to give it a shot over the holiday weekend coming up!
hardlikearmour November 21, 2011
This must be how you chose your screen name! Sounds yummy, too!
