How To Cook Crispy Brussels Sprouts Hash Browns In A Sheet Pan

What to cook for brunch this weekend.

May 11, 2017
how to cook brussels sprouts breakfast hash in a sheet pan
Photograph courtesy of Kathryne Taylor

Mother’s Day is just around the corner. Are your brunch plans prepared and ready? The restaurants will be bustling, but preparing a Mom-worthy brunch at home can be daunting. If you would like to treat your mom to a relaxed weekend morning at your place, here’s what to make.

This crispy veggie hash recipe from my new cookbook, Love Real Food: 125 Fresh, Feel-Good Favorites to Delight the Senses and Nourish the Body is a classy take on breakfast potatoes— I’d choose it over diner hash browns (which I love) any day, and the extra nutrients are an added bonus. Just toss shredded cabbage, sprouts, carrots, and kale with a little Parmesan cheese and olive oil. The combination becomes tender and crisp when roasted on a couple of large sheet pans. (And here are 5 healthy sheet pan dinner recipes.)

Brussels sprouts breakfast hash cookbook

Shredding the veggies by hand can be a time-consuming endeavor, so I recommend using your food processor. Use the slicing disc for the cabbage, sprouts, and kale; use the shredding disc for the carrots and cheese. You can also use a sharp knife or mandoline; please be careful. It will seem like you have a ton of veggies, but they shrink down significantly in the oven.

Related: 14 Vegetarian Foods That Have More Iron Than Meat

If you’d like to keep it simple, this veggie hash recipe is fantastic with cooked eggs (your choice—here are 20 easy egg recipes to pick from) and a side of whole-grain toast, with your mom’s favorite hot sauce on the side. To save time in the morning, you can shred them the night before and store them in a covered bowl in the refrigerator. Or, you could even buy pre-shredded veggies at the grocery store. It will still make a colorful statement on the table.

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Shredded Brussels and Kale Hash with Crispy Parmesan

You can find this recipe, and 124 more, in Kathryne Taylor's cookbook, Love Real Food.

Serves 4 as a side


8 cups shredded veggies (I like equal parts red cabbage, Brussels sprouts, kale, and carrots)
¾ cup grated Parmesan cheese (about 1½ ounces)
2 to 3 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt

1. Preheat the oven to 425°F with racks in the middle and upper third of the oven. Line 2 large rimmed baking sheets with parchment paper to prevent sticking.


2. On one of the prepared sheets, combine all of the shredded vegetables. Top with the Parmesan, 2 tablespoons olive oil, and the salt. Toss until all of the vegetables are lightly coated in olive oil, adding another tablespoon of oil if necessary. Transfer half of the mixture to the other prepared baking sheet. Spread the mixture evenly over the pans.

3. Place one pan on the upper rack and the other on the middle rack. Bake until the hash is crisp and golden, 16 to 22 minutes, tossing and switching the pans halfway. Serve immediately. Leftovers keep in the refrigerator for up to 3 days.