Sprout Hash* Recipe

par-cook potatoes

Place the diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry in the colander 3–4 minutes.

Heat a large (12-inch) heavy skillet over medium-high heat. Add 1 tablespoon olive oil and the butter. When the butter foams, add the drained potatoes in an even layer. Let cook undisturbed 4–5 minutes to develop a golden crust.

Season the potatoes with 1/2 tsp kosher salt and 1/2 tsp black pepper; toss and continue to cook, stirring every 2–3 minutes, until they are mostly tender and golden all over, about 6–8 more minutes. Reduce heat to medium when they brown too quickly.

While potatoes start browning, heat a second skillet (or push potatoes to one side of the pan) and add 1 tablespoon olive oil. Add the halved brussels sprouts cut-side down in a single layer. Cook undisturbed 4–5 minutes until nicely browned on cut sides.

Add the diced red pepper and diced onion to the sprouts. Cook, stirring occasionally, until the peppers soften and onions are translucent, about 4–6 minutes. Add the minced garlic and smoked paprika and cook 30–45 seconds until fragrant.

If using a second skillet, transfer the cooked vegetable mixture into the skillet with the potatoes (or push potatoes to make space and combine). Stir to combine so some pieces get a bit more contact with the hot pan. Taste and adjust salt and pepper as needed.

In the same skillet used for vegetables (or a clean small skillet), add the crumbled chorizo over medium heat. Cook 5–7 minutes, breaking up with a spatula, until cooked through and most fat has rendered. If chorizo releases a lot of fat, spoon off and reserve 1 tablespoon; discard excess.

Add the cooked chorizo to the potato–sprout mixture and gently toss to distribute. Press the hash into an even layer and increase heat to medium-high for 1–2 minutes to crisp the bottom slightly.

poach or fry eggs

Make two shallow wells in the hash. Add 1 teaspoon olive oil to the wells and crack one egg into each. Reduce heat to medium-low, cover the skillet, and cook 3–5 minutes for set whites and runny yolks (longer for firmer yolks). Alternatively, fry eggs separately in a nonstick pan to your liking.

Remove from heat. Sprinkle the grated Parmesan over the hot hash so it melts slightly. Scatter chopped parsley on top and season eggs with a pinch of salt and pepper. Serve with lemon wedges on the side to squeeze over the sprouts if desired.