5 May 2011  |  Food, Recipes, Veggies

Breakfast: Brussels Sprouts and Carrot Hash

I love breakfast.  Today I out-did myself with this delicious hash, topped with perfectly fried eggs and a tomato-parsley salad on the side.  So easy.

Brussels Sprouts and Carrot Hash

Handful brussels sprouts, halved and sliced thinly
one carrot, shredded (I used a cheese grater)
1/4 onion, chopped
2 pieces bacon or pancetta (optional, but delicious…)

-saute the bacon and onion until they start to brown, then add brussels sprouts and carrot
-season with pepper and salt

-top with fried or poached eggs, or just eat as-is as a side dish

Tomato-Parsley Salad

2 ripe tomatoes, diced
big handful fresh parsley, chopped
cucumber, chopped
a few greek olives, chopped
a few artichoke hearts, chopped
drizzle of olive oil
salt

-combine all ingredients and mix well