Parmesan Potato, Purple Cabbage & Brussels Sprouts Hash
The next time you make breakfast for dinner, be sure to whip up a toasty skillet of this Parmesan Potato, Purple Cabbage & Brussels Sprouts Hash. The title of the dish may be a mouthful, but it’s actually quite simple and comes together with very little effort.
This hash is a perfect side dish for fall or winter when root vegetables reign supreme. The potatoes and Brussels sprouts are par-boiled and roasted simply with olive oil, salt & pepper, making them crispy and succulent without losing their true flavors. Purple cabbage incorporates a sweetish crunch that pairs perfectly with the potatoes and sprouts.
To kick things up a notch, the mixture is seasoned with a bit of chili powder, smoked paprika and cayenne. Rather than making the hash spicy, the seasonings add a smoky depth of flavor that compliments the earthiness of the main ingredients. You could stop there, sure, but doesn’t a bit of cheese make everything better? Shredded Parmesan, sprinkled evenly over the top and broiled until golden brown, makes the hash deliciously robust. Grab a fork and dig in.
INGREDIENTS
1.5 lbs. mini Yukon Gold potatoes, halved
1/2 lb. Brussels sprouts, stems cut off & halved
1/2 a head of purple cabbage, sliced
1/2 yellow onion, diced
4-5 cloves garlic, minced
Parmesan cheese, shredded
1 t. chili powder
1 t. smoked paprika
1/4 t. cayenne
Olive oil
Salt & pepper, to taste
STEPS
1) Bring a large pot of water to a rolling boil. Add the potatoes and cook for 8-10 minutes or until they’re no longer crunchy but not quite fork-tender. Use a slotted spoon to remove the potatoes from the water and place them in a separate bowl. Drizzle well with olive oil, season with salt & pepper and toss well to coat.
2) Add the Brussels sprouts to the same pot of water in which the potatoes were boiled. Cook for 3 minutes, then drain. Add the Brussels to a separate bowl, drizzle well with olive oil, season with salt & pepper and toss well to coat.
3) Preheat the oven to 425 degrees. Line two baking sheets with foil and spray with non-stick spray. Place the potatoes evenly on one baking sheet, cut side up, and place the Brussels evenly on the other baking sheet, also cut side up. Cook the potatoes for 15 minutes, remove and toss, then cook another 15 minutes. The Brussels will cook for 18 minutes and don’t need to be tossed.
4) Heat a cast-iron skillet over high heat and drizzle with a bit of olive oil. Add the onion, garlic and cabbage and season well with salt & pepper. Sauté for 4 minutes, then add the chili powder, smoked paprika and cayenne. Toss well to coat and cook for 2 minutes. Add the potatoes and Brussels sprouts, toss well to combine, and cook another minute.
5) Remove the skillet from the heat. Sprinkle the shredded Parmesan cheese evenly over the hash — you can use as much or as little as you’d like. Broil the hash until the cheese is melted and turns golden brown. Allow to cool for a few minutes before serving.
