I decided to make a quick and easy "hash" using thinly sliced brussels sprouts and thinly sliced onions cooked in a bit of coconut oil in my cast iron skillet. As I was sauteing the onions and sprouts, I decided to take a walk on the wild side...wild blueberries, that is! LOL I've added cranberries to brussels sprouts before and liked it, but wondered how some of the frozen wild blueberries I had in the freezer might go in my "hash"...so I tossed some in. It was AMAZING! It added a very subtle hint of sweetness without making it sweet and the essence of wild blueberries just went extremely well with the sweetness of caramelized onions and sprouts. I seasoned my hash generously with sea salt and freshly ground black pepper. It was literally a match made in heaven! I made fried eggs and turkey sausage to go with my hash for breakfast and reheated a leftover Buttermilk Biscuit. Voila...I had an amazing brunch. I snapped a few photos below as well as included my easy peasy recipe for Brussels Sprouts Hash w/ Wild Blueberries. Enjoy!
Brussels Sprouts Hash w/ Wild Blueberries
1 tablespoon coconut oil
1 small onion sliced
1 pound of trimmed fresh brussels sprouts, sliced in 1/4-inch thick slices
1/4 cup frozen wild blueberries (or substitute small fresh blueberries)
Salt and pepper, to taste
Heat coconut oil in a heavy skillet over medium-high heat. Add onions to pan and saute until softened and beginning to turn golden, stirring frequently, for about 5 minutes. Add brussels sprouts and continue cooking until they begin to soften and caramelize a bit, stirring frequently, about 5 to 10 minutes or until desired doneness (I prefer mine al dente with a little texture and chew remaining).
Add frozen blueberries, stir and cook 1 to 2 minutes or until blueberries are heated through. Season to taste with salt and pepper.