Name: Brussels Sprout and Potato Hash
Total time: 35 min
Ingredients: 1 pound red potatoes , unpeeled, cut into 1/2-inch chunks; 2 carrots , peeled and cut into 1/2-inch chunks; 3 tablespoons olive oil; Salt and pepper; 1 pound Brussels sprouts , trimmed and quartered lengthwise; 1 onion , chopped fine; 2 tablespoons water; 1 tablespoon minced fresh thyme; 1 garlic clove , minced; 1 tablespoon unsalted butter; 2 scallions , sliced thin

Why This Recipe Works

A hash is usually a great way to use up last night’s leftover roast, but hash doesn’t need to contain meat to be a hearty side dish. We use a combination of colorful vegetables—Brussels sprouts, carrots, potatoes, and onions—in a meat-free hash that can be served at any time of day. Adding the Brussels sprouts to a hot skillet ensures that the edges brown and crisp rather than steam (which can cause the sprouts to develop sulfurous flavors). In the meantime, we use the microwave to jump-start the denser carrots and potatoes and then add them to the skillet with the browned sprouts to allow the flavors to meld and the vegetables to finish cooking. Thyme and scallions add a fresh note, while butter lends richness and gives the dish a glossy sheen.

Before You Begin

Red potatoes are best here because their sturdy nature means they won’t break apart in the hash. Look for small Brussels sprouts, no bigger than a golf ball, as they’re likely to be sweeter and more tender than large sprouts. If you can find only large sprouts, halve them and cut each half into thirds.

Instructions

Toss potatoes, carrots, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Cover and microwave until tender, 5 to 7 minutes, stirring halfway through cooking.

Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add Brussels sprouts and cook until browned, 6 to 8 minutes, stirring occasionally. Add onion, water, thyme, garlic, microwaved vegetables, remaining 1 tablespoon oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, cover, and cook until Brussels sprouts are tender, 5 to 7 minutes longer, stirring halfway through cooking.

Off heat, stir in butter and season with salt and pepper to taste. Sprinkle with scallions and serve.