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Brussel Sprout Hash

Sauteed vegetables with potatoes and pan roasted brussel sprouts
Prep Time15 mins
Cook Time20 mins
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Servings: 4
Calories: 136kcal


  • 2.5 oz onions small dice
  • 2.5 oz peppers, red small dice
  • 2 cup red potato small dice
  • 2 cup Brussel sprouts previously cleaned and cut in 1/2 if large
  • 1 cup butternut squash previously peeled and diced small
  • 1 oz oil your preferance
  • 1/8 tsp salt
  • 1/8 tsp pepper


  • in oil on medium-high heat cook potatoes seasoned with salt and pepper for 4 - 6 minutes until tender and slightly browned
    brussel sprout hash
  • remove potatoes from pan, set aside
  • saute butternut squash 3 - 5 minutes until tender, remove and reserve
  • saute peppers and onions for 1 minute, add brussel sprouts 3 -5 minutes, until sprouts get tender and browned
  • Combine, potatoes and squash to Brussel sprout mixture, cook on medium heat for 2 -3 minutes
    brussel sprout hash in the pan
  • adjust seasonings
    brussel sprout hash final
Nutrition Facts
Brussel Sprout Hash
Amount Per Serving (6 oz)
Calories 136 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 93mg4%
Potassium 529mg15%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 4g4%
Protein 3g6%
Vitamin A 4610IU92%
Vitamin C 72mg87%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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