Brussels Sprout and Potatoes Hash with Oregano

Brussels Sprout and Potatoes Hash with Oregano

 

 

Story

I created this recipe this morning. I wanted to make a nice breakfast for my son as he was going back to college but noticed I had only 3 potatoes and needed to feed 4. Looked in the fridge and saw the Brussels sprout and thought why not. This is also a great way to add vegetables to you breakfast.  Oregano is an herb I grow in my garden and love the smell and taste of it.

Ingredients

• 2 tablespoon of Canola Oil
• 1 cup of chopped onion
• 1 teaspoon of garlic powder
• 3 small Thai chilies (add less or not at all if you don't like it hot)
• Freshly ground black pepper to personal preference
• 1 teaspoon sea salt
• 2 cup of Brussels Sprout cut in small quarter
• 3 cups of Gold potatoes, cut into 1/2-inch pieces2 tablespoon fresh oregano

 

Procedures

1. Preheat a large pan over medium heat. Sauté the onions in the oil until the onions are caramelized. Add garlic powder, Thai chili, ground pepper and salt and fry for another 30 seconds.
2. Add potatoes and Brussels sprout in the pan and stir to mix. Add 1/4 cup of water and cover the pan and cook for about 30 minutes, stirring occasionally, until the potatoes are tender and lightly browned. Add chopped Oregano 1 minute before taking the pan off the stove. Serve with egg and turkey bacon.