Brussels Sprout-Potato Hash
Serves 4, active time 30 minutes, total time 45 minutes
- 2 teaspoons olive oil
- 1/2 pound Brussels sprouts, quartered lengthwise
- 1 pound Yukon Gold potatoes, cut into 1/2-inch pieces
- 1 small onion, diced small
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- Freshly ground black pepper
- 1 teaspoon salt
- 2 teaspoons grated lemon zest (from 1 lemon)
Preheat a large, heavy pan, preferably cast iron, over medium heat. Sauté the potatoes and sprouts in 1 teaspoon of the oil, using nonstick cooking spray as necessary. Cover the pan and cook for about 30 minutes, stirring occasionally, until the potatoes are tender and lightly browned. Add the onion, garlic, thyme, pepper, salt, and lemon zest. Drizzle with the remaining teaspoon of oil. Cook for another 15 minutes, stirring occasionally, until the onions are browned. Serve!
