I demo’ed this Brussels sprout and apple hash from my cookbook on KCTS recently, and a reader pointed out that the recipe isn’t anywhere on the site. So here you go! Although I think of it as a side dish that goes well with mac & cheese or a rustic soup and salad, I’ve also been known to fry up a plate just for myself, add a slice of toasted artisanal wheat bread, and call it dinner.
Many variations are possible. You could add toasted pecans, hazelnuts, or dried cherries; change the champagne vinegar to apple cider vinegar, sherry vinegar, or orange juice; or even replace the apple with a crisp pear.
Brussels Sprout and Apple Hash – Recipe
Serves 3 to 4
- 3 tablespoons unsalted butter
- Half a medium white onion, finely diced
- Kosher salt
- 1 crisp apple, such as a Pink Lady, peeled, cored, and finely diced
- 1 pound Brussels sprouts, cleaned, bottoms trimmed, and sliced about 1/4 inch thick (about 4 cups sliced)
- 2 fresh sage leaves, thinly sliced
- 1/2 teaspoon minced fresh rosemary leaves
- 2 teaspoons champagne vinegar
- 2 teaspoons honey
- Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook until beginning to brown, about 4 minutes.
- Add the apple and a pinch of salt. Raise the heat slightly and cook, stirring occasionally, until the apple starts to brown, about 2 minutes.
- Add the Brussels sprouts, a big pinch of salt, the sage, and rosemary, and cook, stirring occasionally, until sprouts are wilted and well browned, about 10 minutes.
- Add the champagne vinegar and honey and toss to coast, scraping any delicious browned bits from the bottom of the pan. Taste and adjust the seasonings; it will likely need more salt, and you may also want to add more honey or vinegar to suit your taste. Serve hot.