Saturday, February 28, 2015

Brussels Sprouts Hash w/ Wild Blueberries - Saturday's Amazing Low Carb Brunch

This morning I slept in late and woke up hungry and ready for a hearty breakfast. I actually fell asleep before 8:00 last night without any dinner! As I rambled around in my fridge, I pulled out the organic eggs, turkey sausage, leftover Buttermilk Biscuits and a bag of fresh brussels sprouts!

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" 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.



CyberSis said...


So glad that you got a Good Night's Sleep and that your appetite is returning. I hope you've "turned the corner" on that virus that's been plaguing you this winter. Strange as it may sound right now, spring is right around the corner! :-)

Your hash looks delicious ... anything with caramelized onions is always an instant hit with me ... and I love your combo!

Gourmet Girl Cooks said...

Hi CyberSis,

Thanks. It felt great to get a solid stretch of sleep for a change. I took my last antibiotic today so I'm hoping this 14-day course annihilated it this time.

It is hard to believe that spring is so close. It was quite nippy and windy here today. In past years, we've already had daffodils blooming at the end of February...not this year! :-)