Brussels Sprouts Hash

I was never a fan of Brussels sprouts before I started this blog, in fact I positively detested them. Like as child ignoring them whenever they were served up on my plate.  But this changed, when I started growing my own vegetables.  I challenged myself to find ways of 'trying' to enjoy the vegetables that I grew as well as those that I purchased; and this meant cooking them creatively - not just out of the culinary box, but out of the traditional vegetable basket; and this trend has continued with other vegetables.  

Anyway, I've mentioned before that now my absolute favourite way of eating Brussels sprouts is oven roasted, so that those hard green baby cabbage balls transform into something soft, more delectable: charred golden, crisp here and there, but mostly caramelized.  However, in this particular recipe, the sprouts are cooked slowly oven the heat in a frying pan.  The sprouts still  get a similar treatment as you would from oven roasting.  If your still sceptic about sprouts, I woudl encourage you to try them this way, you may find yourself liking them, like I did.

Brussels Sprouts Hash

I've made Brussels sprouts hash before, but have decided to have it for brunch today with some home-made Boston Baked Beans, that is bubbly away in the oven, it should hopefully be ready around mid-day.

Please note at the start of the cooking process, the pan will be over-spilling with raw vegetables at first, but slow cooking is essential here. This may take up to 30 to 40 minutes for the vegetables to shrink and turn golden soft. So be patient, it is worth the wait. Or you can shove them in the oven!

Brussels Sprouts Hash

Serves 3 -4 with accompaniments

Ingredients

1 tablespoon olive oil

1 medium onion, finely sliced

2 garlic cloves, crushed

250g Brussels sprouts, trimmed of stems and cut into quarters

1 large or 2 medium potatoes, peeled and chopped into even size cubes (make sure they are chopped to cook in the same time as the sprouts)

100ml water

Salt and pepper to taste

Method

In a large pan, heat the oil. Add the onion, garlic and saute them until soft. Add the sprouts and the potatoes and cook for about 5 minutes moving the vegetables around to prevent from sticking. Then add the water, salt and pepper to taste and cook until the water evaporates. Now turn the heat up and saute the vegetables, shake the pan or stir the vegetable now and again, so that all sides turn colour. Keep doing this, until the vegetables are cooked through. 

Serve immediately.