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 Tbsp garlic, minced
• 1 Tbsp scallions, minced
• 1 tsp ground horseradish
• ½ tsp salt
• 1 Tbsp olive oil
• ½ cup water
• black pepper to taste
• spray oil

Shred potatoes and mix with 1 tsp garlic and 1 tsp scallions in bowl. Cover and set aside.

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

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