Simple enough to make. But when it comes to flavor, this brussels sprouts hash has a wee bit of kick. With ginger, cinnamon, rosemary, and sage — it will warm you up and shoo away any lingering chill before we officially hit spring season. What’s more, browned mushrooms and caramelized brussels sprouts hit those savory notes of umami.
Brussels sprouts are part of the cruciferous family, which includes . As such, they carry sulfur-containing compounds that support detox and combat inflammation. In other words, they’re good for you.
Mushroom and Brussels Sprouts Hash
- 1 onion
- 8 oz mushrooms
- 2 cloves garlic
- 1 lb brussels sprouts
- 2 tbsp. bacon fat, or fat of choice
- 1 lb ground turkey, or ground meat of choice
- 1 tsp. dried sage
- 1 tsp. dried rosemary
- 1/4 tsp. cinnamon
- 1/2 tsp. ginger
- 1 tbsp. coarse sea salt, plus more to taste
- Finely dice onion, slice mushrooms, and chop garlic. Trim and slice brussels sprouts thin.
- Heat half of the fat in a pan over medium high heat, add the onions, mushroom, and garlic. Cook until the mushrooms release their moisture, it evaporates and the mushrooms start to brown. Set aside.
- Add ground meat, herbs, spices, and 2/3 of salt to the hot pan. Using a wooden spoon, break apart until meat is browned through. Set aside with the onion mixture.
- Add the brussels sprouts, sea salt, and remaining fat. Let the sprouts sit until the bottoms start to caramelize, about 5 minutes. Add the onion mixture and cooked meat to the pan, combine will and continue cooking until the brussels sprouts are nice and tender.
- Season with more sea salt to your preference and serve.