All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
NOTE – the hash itself is vegan. Eggs, clearly, are not. If you are vegan – just skip the eggs.
So – I had a lot of leftover Simple Salt & Pepper Roasted Brussels Sprouts – seen above. Looking around the kitchen, I saw potatoes & determined to make this hash. I used only onion, potato & the leftover sprouts but you could add garlic and – if you eat seafood – salmon (smoked or otherwise) would be delicious in this! Also – I fried an egg (free range & fertilized – from Farm Fresh to You) and put it on top of the hash – primarily because I always love photos with eggs in them. The egg was steaming hot & vibrant & made for pretty images – but I could not bring myself to eat it. I fed it to my dogs. While, currently, I am merely a vegetarian – I lean closer & closer to veganism, all the time. I never use any real milk products – and, at this point, even very fresh milk smells sour to me & tastes thick & gross. I almost always use vegan butter & now that I discovered this The Best Fast & Easy Vegan Mozzarella – for Melting & Grating (seen below) – I use this on my pizzas.
While I do still eat real cheese sometimes – I have made a real effort to get off eggs completely. That will be easier now that I seem to have developed a psychological block against them. I really could not even put that egg to my lips.
But folks love eggs & lots of you would really enjoy this hash with a fried or poached egg on top of it. Know that if hen cruelty concerns you – you should buy only eggs labeled PASTURED (meaning – out in a pasture) – and not cage-free. Cage-free just means they are not contained in battery cages but they are still packed, indoors, in an ammonia-soaked environment & they suffer terribly. If you want to see a bunch of free-range hens being rescued & released into a sanctuary – watch THIS video. It is not gross or gruesome but it shows you how sick & devastated these “free range” chickens are.
Anyway – back to pretty pictures of eggs & some delicious hash!
Roasted Brussels Sprouts & Potato Hash
5-10 roasted Brussels sprouts – chopped (if you don’t want to roast them first – grate them up or shred them & they will cook nicely)
1/2 small onion (I used a red one) – diced
1 large Russet potato – peeled & diced small
2 TBS vegan butter or olive oil
Eggs – OPTIONAL – in the quantity that suits you (one or two per person)
Parsley – chopped as garnish
OPTIONAL – chopped garlic, chopped smoked or other cooked salmon, diced jalapeno, diced red bell pepper
Heat the butter or oil over medium-high heat & cook the potatoes a few minutes. Add the onion & the Brussels sprouts & some S&P. Add any other ingredients you are opting to use. Cook until the potatoes are soft. Lower temperature to low & keep warm.
If you are using eggs – fry or poach them. Put some hash on each plate & top with eggs (if using) and a pinch of parsley & some S&P.