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Brussels Sprout Hash


  • 2 red potatoes, skin on, shredded
  • 2 cups Brussels sprouts, halved or quartered
  • 2 cups grape tomatoes, halved
  • ¼ cup red onion, finely chopped
  • 2 tablespoons garlic, minced
  • 1 tablespoon scallions, minced
  • 1 teaspoon ground horseradish
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup water
  • black pepper to taste
  • spray oil


Shred potatoes and mix with 1 teaspoon of garlic and 1 teaspoon of scallions in a bowl. Cover and set aside.

In a Dutch oven, heat olive oil on high heat and caramelize the onions, horseradish and a tablespoon of garlic. Add the Brussels sprouts, and caramelize them, then add tomatoes and salt and cook until the tomatoes get a little deflated. Turn the heat down to medium and add the potatoes and water, mix it together. Cook for a few minutes so that the potatoes get soft.

Heat a griddle or a large frying pan and spray with oil. Crisp each side of the hash on the griddle. Serve hot with a tablespoon of hot sauce and a 1/4 cup of Butterworks Farm Organic Yogurt.

Submitted by Felicity M. (customer)