Brussels Sprout Hash with Poached Eggs
By America's Test KitchenPublished on February 14, 2026
Time
35 minutes
Yield
Serves 4
Ingredients
1 pound red potatoes, unpeeled, cut into ½-inch pieces2 carrots, peeled and cut into ½-inch pieces3 tablespoons extra-virgin olive oil, divided1½ teaspoons table salt, divided½ teaspoon plus ⅛ teaspoon pepper, divided1 pound brussels sprouts, trimmed and quartered lengthwise1 onion, chopped fine2 tablespoons water 1 tablespoon minced fresh thyme 1 garlic clove, minced1 tablespoon refined coconut oil or unsalted butter4 eggs 2 scallions, sliced thin
Before You Begin
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
- Combine 1 pound unpeeled red potatoes, cut into ½-inch chunks; 2 peeled carrots, cut into ½-inch chunks; 1 tablespoon extra-virgin olive oil; ½ teaspoon table salt; and ¼ teaspoon pepper in large bowl. Microwave, covered, until vegetables are tender, 5 to 7 minutes, stirring occasionally.
- Meanwhile, heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 pound brussels sprouts, trimmed and quartered, and cook until browned, 6 to 8 minutes, stirring occasionally. Add microwaved vegetables and any accumulated juices, 1 finely chopped onion, 2 tablespoons water, 1 tablespoon minced thyme, 1 minced garlic clove, remaining 1 tablespoon extra-virgin olive oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium, cover, and cook until brussels sprouts are just tender, 5 to 7 minutes longer, stirring halfway through cooking.
- Off heat, stir in 1 tablespoon refined coconut oil and season with salt and pepper to taste. Make 4 shallow indentations (about 2 inches wide) in surface of hash using back of spoon. Crack 1 egg into each indentation and sprinkle eggs with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Sprinkle with 2 thinly sliced scallions and serve.
Time
35 minutesYield
Serves 4Ingredients
1 pound red potatoes, unpeeled, cut into ½-inch pieces
2 carrots, peeled and cut into ½-inch pieces
3 tablespoons extra-virgin olive oil, divided
1½ teaspoons table salt, divided
½ teaspoon plus ⅛ teaspoon pepper, divided
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 refined coconut oil or unsalted butter
4 eggs
2 scallions, sliced thin
Ingredients
1 pound red potatoes, unpeeled, cut into ½-inch pieces
2 carrots, peeled and cut into ½-inch pieces
3 tablespoons extra-virgin olive oil, divided
1½ teaspoons table salt, divided
½ teaspoon plus ⅛ teaspoon pepper, divided
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 refined coconut oil or unsalted butter
4 eggs
2 scallions, sliced thin
Ingredients
1 pound red potatoes, unpeeled, cut into ½-inch pieces
2 carrots, peeled and cut into ½-inch pieces
3 tablespoons extra-virgin olive oil, divided
1½ teaspoons table salt, divided
½ teaspoon plus ⅛ teaspoon pepper, divided
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 refined coconut oil or unsalted butter
4 eggs
2 scallions, sliced thin
Why This Recipe Works
Hashing together different vegetables can present a challenge: Here, the potatoes and carrots take longer than the brussels sprouts to soften. Starting the potatoes and carrots in the microwave with a little oil solves the problem, turning them tender in only 5 minutes. Meanwhile, we cook the brussels sprouts in a skillet to get good browning. Sliced or shredded sprouts tend to steam rather than brown, so we cut the sprouts into wedges, providing nice flat surfaces that pick up flavorful browning. Next, we add the microwaved carrots and potatoes along with onion, garlic, thyme, and a little water to help the brussels sprouts finish cooking through.
Before You Begin
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
- Combine 1 pound unpeeled red potatoes, cut into ½-inch chunks; 2 peeled carrots, cut into ½-inch chunks; 1 tablespoon extra-virgin olive oil; ½ teaspoon table salt; and ¼ teaspoon pepper in large bowl. Microwave, covered, until vegetables are tender, 5 to 7 minutes, stirring occasionally.
- Meanwhile, heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 pound brussels sprouts, trimmed and quartered, and cook until browned, 6 to 8 minutes, stirring occasionally. Add microwaved vegetables and any accumulated juices, 1 finely chopped onion, 2 tablespoons water, 1 tablespoon minced thyme, 1 minced garlic clove, remaining 1 tablespoon extra-virgin olive oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium, cover, and cook until brussels sprouts are just tender, 5 to 7 minutes longer, stirring halfway through cooking.
- Off heat, stir in 1 tablespoon refined coconut oil and season with salt and pepper to taste. Make 4 shallow indentations (about 2 inches wide) in surface of hash using back of spoon. Crack 1 egg into each indentation and sprinkle eggs with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Sprinkle with 2 thinly sliced scallions and serve.
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