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Many breakfast hash recipes include the standard mixture of potatoes and herbs. Our recipe includes sweet potatoes, carrots, and parsnips for both flavor and color, but we’ve also added Brussels sprouts for character.
In Alaska, Brussels sprouts grow toward the end of August and into September. Brussels sprouts are a great source of Vitamin C, Vitamin A, and dietary fiber. We get 2-foot long stalks covered with tight little sprouts from Rosie Creek Farm. Besides cooking them with bacon we like them in our breakfast hash to be served with our Herb and Cheddar Breakfast Soufflé.
Serves 6 people
1) Preheat oven to 375 degrees.
2) Peel the root vegetables you are using. Cut into small or medium dice, making sure that they are all roughly the same size. Keep them soaked in cold water while you are cutting to avoid discoloration.
3) Peel and cut the apples into the same size as the root vegetables. Set aside in a bowl.
4) Trim the base of the Brussels sprouts, and then slice in half. If they are large, quarter them. Place in another bowl.
5) Drain the water off the root vegetables and shake dry. Toss with olive oil, salt and pepper, and spread on a sheet pan.
6) Toss Brussels sprouts with olive oil, salt and pepper and spread on a separate sheet pan.
7) Roast root vegetables for 25-30 minutes, stirring occasionally, until tender and caramelized.
8) Roast Brussels sprouts 15-18 minutes, stirring occasionally, until tender and caramelized.
9) While vegetables are roasting, sauté the apples in a non-reactive skillet, until soft.
10) Mix root vegetables, Brussels sprouts, and apples together. Mix in herbs, check seasonings, and serve warm with Herb and Cheddar Breakfast Soufflé.
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