Brunch Hash with Brussels and Fried Eggs

Brunch is by far one of our favorite meals here at Bubbly Kitchen. One of the fantastic things about being back in Kansas City is that there is an endless selection of fabulous brunches. And we also happen to live across the street from the best breakfast place in the city. So, basically we haven’t been cooking as many brunches. There is always Brinner, a hugely important meal for my husband. And this recipe is a perfect excuse for Brinner. It has been pointed out to me that there is a paucity of vegetable recipes on this blog. But I think thats because I usually just grill vegetable kabobs and… I constantly make these brussels. And if you want to add a breakfast tweak to them, drizzle them with a little maple syrup. This is also a nice addition during the fall or on thanksgiving when having an indulgent meal.
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So sometimes on this blog there are some pretty complex recipes… but then sometimes we make hash browns from a box. But these really are the best hash browns, and so easy! This is an elaborate appearing dish that will impress your brunch guests. It’s so easy though! You can even make the  brussels sprouts in advance and just microwave them. As Ina would say, “how easy is that?” It  is super hard for me to make any vegetables for breakfast (besides potatoes of course).

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Some notes on frying eggs… You should use a nonstick or cast iron skillet for this task. Don’t skimp on the butter either. Its also important to have a steady medium heat. You want the egg to cook through on one side. There should be just some slight sizzling when the egg hits the pan. I almost alway make over easy eggs so that the white gets cooked through. But you can just put a lid on the pan and let the steam cook the top. It takes less than 5 minutes to cook. And honestly, you just have to get to know your pans and your stove temperatures. It will take some practice but eventually you will be a seasoned pro and fry eggs perfectly.
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Brunch is obviously not brunch without mimosas. I like to use Friexenet or other cava for mimosa. But lately we have been buying Trader Joe’s Blanc de Blancs. It is $4.99!!! I really can’t tell a difference between Cava and this cheap sparkling in my mimosas. Speaking of brunch and mimosas… if you do live in the KC area, please do yourself a favor and go to brunch at the Bristol on Sunday. Not only is there amazing breakfast food, but there is an insanely good raw bar. And, half price bottles of wine!! They have excellent prices on some sparklings that are perfect for mimosas.
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Brunch Hash with Brussels and Fried Eggs

 

1 box golden grill russet potato hash browns
1 tbsp butter
4 eggs

 

Pour the hot water into your box of hash browns (it will need to sit for 12 minutes).
Make the brussels per above recipe.
Heat a skillet to medium high. Fry the hash browns on one side in some butter or oil for 7 minutes (or a little more if you like them crispy).
Melt 1 tbsp butter in a skillet over medium heat. When the butter is just slightly bubbling, add the eggs, fry them two at a time. Cook for about 4 minutes until the white is mostly set. Flip over carefully, cook for 1 more minute.
Plate the hash browns, place brussels over the hash browns, put the fried egg on top. Sprinkle with kosher salt and freshly cracked pepper. Serve.

 

This is a Bubbly Kitchen original recipe.

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