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Potato, Brussels Sprout, and Mushroom Hash

Potato, Brussels Sprout, and Mushroom Hash with Goat Cheese and Baked Eggs

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Recipe Details


Breakfast for dinner (or brinner, as Chef Shanna prefers) is one of our favorite meal occasions. Here, it's a French-ified potato, Brussels sprout, and mushroom hash with herbes de Provence, crumbled goat cheese, and a splash of cream. Eggs nestle into the vegetables and bake until the yolks are golden and runny.


  • < 600 Calories
  • Vegetarian
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 560
  • Protein 19g
  • Total Carb 50g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red-skinned potatoes
    1 pound
    red-skinned potatoes
  • rosemary
    1/8 ounce
  • shredded Brussels sprouts
    6 ounces
    shredded Brussels sprouts
  • crumbled goat cheese
    1 ounce
    crumbled goat cheese
  • cremini mushrooms
    6 ounces
    cremini mushrooms
  • shallot
  • garlic
    2 cloves
  • herbes de Provence
    1/2 teaspoon
    herbes de Provence
  • heavy cream
    1 container
    heavy cream

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium high-sided ovenproof pan

Cooking Steps

  1. Prepare vegetables

    Prepare vegetables

    Preheat oven to 450°F. Rinse all produce (except mushrooms). Halve potatoes, then cut crosswise into ½-inch pieces. Strip rosemary leaves, discarding stems, then mince. On a foil-lined baking sheet, toss Brussels sprouts and potatoes with rosemary, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer.

  2. Roast vegetables

    Roast vegetables

    Roast potatoes and Brussels sprouts until potatoes begin to soften and Brussels sprouts are browned and tender, 14-16 minutes. Meanwhile, place goat cheese in a small bowl and set aside to soften at room temperature. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Peel shallot, halve, and thinly slice. Mince garlic.

  3. Sauté mushrooms

    Sauté mushrooms

    Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add mushrooms, shallot, and ½ teaspoon salt; sauté, stirring frequently, until softening, 7-9 minutes. Add garlic and half of herbes de Provence. Cook, stirring, until fragrant, 1-2 minutes more. Remove pan from heat and stir in heavy cream to combine.

  4. Assemble and bake hash

    Assemble and bake hash

    Once roasted, add potatoes and Brussels sprouts to pan with mushrooms, still off heat, and stir to combine. Create 2 small, evenly spaced pockets in vegetables. Crack 1 egg into each pocket, nestling into vegetables. Season with a pinch of salt and pepper as desired. Transfer to oven and bake until egg whites are just set, 6-8 minutes.

  5. Season goat cheese

    Season goat cheese

    While hash bakes, to bowl with softened goat cheese, add remaining herbes de Provence and stir to combine.

  6. Plate vegetable hash

    Plate vegetable hash

    Divide potato, Brussels sprout, and mushroom hash between serving bowls. Top with goat cheese. Enjoy!

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