Brussels sprout hash




15 min

Serves 3-4

  • 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)


  • spatula icon


  • iron skillet icon

    Nonstick skillet

01 / 04

Shred the Brussels sprouts


Slice the shallot and shave the Brussels sprouts. The easiest way to do this is with the slicing attachment on a food processor.

02 / 04

Hash the Brussels sprouts


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.

03 / 04

Add the JUST Egg


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.

04 / 04

Finish with a festive garnish


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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