Brussels Sprout and Potato Hash (Whole 30)

Today was like Christmas in June. When I got home from work there was a package at my door. The package was from my parents. They are moving to a much smaller house in a few weeks and they are getting rid of stuff that is no longer useful to them. The box was full of things my mom thought I might like and have use for.

Some new Hull brown drip dishware for my collection.

A few cute knick knacks for my living room because mom knows my thing for frogs and parakeets

The absolutely coolest thing, though, was my baby book and a bunch of memorabilia from my childhood. My mom sent me my baby book.

Wasn’t I a cute little shit?

There were report cards from 1st grade all the way through graduation that confirmed something I always suspected. I have always been really, really good at reading and always sucked at math, except for 11th grade when I sucked at math and American government.

But the coolest thing in a box full of cool things was a note from my grandma Goeser, who passed away when I was 14.

It was so much fun to open this package and look through all the stuff.

Brussels Sprout and Potato Hash

• Difficulty: Easy
• Print

3/4 lb Brussels sprouts

1 russet potato, unpeeled and chopped

1 1/2 TBS chopped fresh
thyme

1/4 cup onion, chopped

1 garlic clove, chopped

1/4 cup olive oil

Salt and pepper, to taste

4 eggs

Preheat the oven to 425 degrees. Trim the ends of the Brussels sprouts then halve them and coarsely chop them. Place them in a large bowl. Add the potatoes, thyme, onion, garlic and oil. Stir to combine.

Spread the vegetables in a single layer on a baking sheet. Season with salt and pepper. Roast for 15 minutes, stir them and spread in a single layer again. Drizzle them with more oil if necessary. Roast 15 more minutes or until the vegetables are fork tender.

At this point, I scoop out the amount of vegetables I want to eat and crack two eggs over the top. I continue to roast the vegetables until the eggs are done to my liking. Its usually about 10 minutes. I cool the rest of the vegetables and save them for more breakfasts later in the week.