Slice the shallot and shave the Brussels sprouts. The easiest way to do this is with the slicing attachment on a food processor.
Brussels sprout hashhash
- 1 tablespoon olive oil
- 1 12-oz bottle JUST Egg
- 1 medium-size shallot, thinly sliced
- 8 oz Brussels sprouts, shaved thin (2 heaping cups shredded)
- Garnish (fried sage leaves, fresh pomegranate seeds or toasted pine nuts)
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Shred the Brussels sproutssprouts
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Hash the Brussels sproutssprouts
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the shallots, Brussels sprouts and a pinch of salt and pepper. Cook, stirring frequently for about five minutes, until the Brussels sprouts are softened and charred in a few spots. Reduce the heat to low.
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Add the JUST EggEgg
Shake the bottle well and pour in the JUST Egg. Stir gently and occasionally, letting the hash set into big, tasty clumps but making sure you’re flipping it so the JUST Egg cooks all the way through. Once the liquid has cooked, transfer to a plate or serving dish.
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Finish with a festive garnishgarnish
Fried sage leaves are spectacular atop this hash, but fresh pomegranate seeds or toasted pine nuts are also delicious.
This hash is delicious eaten immediately, but it’s also tasty at room temperature if you’re waiting to serve it as a side dish to a meal.
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