Gorgonzola-Brussels sprout hash is an easy way to transform simple fall vegetables into gourmet comfort food. This versatile recipe is perfect for any meal of the day. Add an egg to make a quick healthy meal.
I am fully embracing woolly sweater and fuzzy sock season. My love for cozy fall things extends from my wardrobe to my menu choices. However, before I give you the recipe for this comfort food with a stinky cheese twist, let me tell you how I came to possess five towering stalks of farm-fresh Brussels sprouts.
[update: Since publishing Farmstr has closed their barn doors. I continue to support projects that close the loop between farmers and consumers.] I was contacted by a blogging friend of mine who excitedly filled me in on her new role promoting a Seattle based start-up that connects small and medium sized farms directly with consumers. She asked if I would like a few stalks of fresh Brussels sprouts in exchange for helping spread the word about Farmstr. The more I learned about Farmstr the more excited I became to share it with you so I happily accepted the sprouts and here we are.
Now! Let’s get to the business of what to make with so many Brussels Sprouts: I got right to work on one of my all time favorite comfort foods – hash. Hash is one of those handy clean-out-the-refrigerator meals that works any time of day. All you need are some potatoes, vegetables, and a hot pan with some cooking fat to get a nice crispy crust on all the edges. Once you have the basics you can add any proteins you choose and season to match your current mood.
Fresh Brussels sprouts have a somewhat bitter cabbage flavor mellows to a light sweetness when cooked. Their firm texture holds up to the high heat needed to make a truly tempting hash. Paired with soft creamy potatoes and the sharp tangy of Gorgonzola cheese creates a plate of cozy comfort food with enough attitude to keep your from falling into a state of hibernation.
AND, I don’t care a lick that when Food & Wine Editor-in-Chief, Dana Cowin,* appeared on Top Chef Masters last summer she announced, she is so over the “put an egg on it” trend; serving a pile of hash with a runny egg is a must!**
- 2 teaspoons grape seed oil
- 1 cup red onion, diced
- 1 lb red skin potatoes, baked & chopped
- a pinch of salt
- ¾ – 1 teaspoon freshly cracked pepper
- ½ lb Brussels sprouts, trimmed and sliced
- 2 oz gorgonzola cheese, crumbled - a loose ½ cup
- Dice the onions into ¼ – ½ inch squares. Chop the baked potatoes into 1 inch pieces. Rinse, trim, and slice the sprouts across the bud end discarding any thick stems.
- Heat the oil in a large flat bottomed skillet over between medium and medium high heat. Don’t let the oil begin to smoke. Sauté the onions in the oil until the edges begin to brown, 4-5 minutes. Add the chopped potatoes, salt and pepper. Cook the potatoes and onions together flipping occasionally. Let them form a bit of a crust in between flips. After about 10 minutes of toasting and flipping the potatoes and onions should have accumulated a nice amount of crispy bits. Taste the potatoes and add more pepper if needed. The cheese will be salty so don’t over salt the potatoes.
- Stir in the sliced sprouts and toss everything around in the pan to combine. Let the sprouts get in on the toasting action for about two minutes before removing from the heat and sprinkling over the crumbled cheese. Stir in the cheese just a little. It will soften creating creamy little bites of zingy funk to contrast the heaviness of the potatoes and slight bitterness of the sprouts.
*Dana Cowin is the Editor-in-Chief of Food & Wine magazine. She is considered an authority on all things, well, all things food & wine. However, just because she doesn’t think eggs on food are très chic doesn’t mean they aren’t yummy. Also adding an egg turns many low protein dishes into complete meals.
** Technically speaking, a soft centered egg is considered under-cooked from a food safety perspective. Consuming under-cooked food is not recommended by the USDA. But, it’s darn tasty. I’m not exactly a stickler when it comes to following the USDA’s recommendations. My unofficial advice is make sure your eggs are fresh and clean then dig in – or not.