Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs
- 2 tablespoons olive oil
- 6 sage leaves
- Kosher salt and freshly ground black pepper
- 8 ounces brussels sprouts, trimmed and finely shredded
- 1 small shallot, finely sliced (about 1/4 cup)
- 2 whole eggs
- 1 ounce grated parmesan, pecorino, or ricotta salata cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Brussels sprouts (8 ounces)
- Sage, leaves (6)
- Shallot, finely sliced (about 1/4 cup), small (1)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 tablespoons)
- Dairy
- Parmesan, grated (1 ounce)
- Refrigerated
- Eggs, whole (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 1, 2012 (3 months ago).
71 people saved this recipe.
