Brussels Sprout and Apple Skillet Hash

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound brussels sprouts, trimmed and thinly sliced
• 1 medium Granny Smith apple, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1/2 lemon
• 2 tablespoons apple cider vinegar
• 1/4 cup chicken or vegetable stock
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add brussels sprouts, apple, thyme, smoked paprika, salt, and pepper. Toss to coat.
5. 5 Cook, stirring occasionally, until sprouts are tender and edges are crispy, about 10 minutes.
6. 6 Stir in lemon juice, apple cider vinegar, and stock. Let simmer until liquid is absorbed.
7. 7 Remove from heat and sprinkle with parsley.

Equipment

• Large skillet

Variations

• Add crumbled bacon for a smoky twist.
• Toss in some toasted walnuts for added crunch.

Substitutions

• Substitute Granny Smith apple with any tart apple variety.
• Use vegetable stock for a vegan option.

Pairings

• Pairs beautifully with roasted chicken.
• Enjoy with a glass of crisp white wine.

Nutrition

Tips

• For extra crispiness, let the brussels sprouts sear undisturbed for a few minutes before stirring.
• Adjust the amount of lemon juice and vinegar to control the tanginess.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore crispiness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve alongside a sunny side up egg for a hearty brunch.
• Pairs well with a simple arugula salad.

FAQ