Potato, Brussels Sprout, and Mushroom Hash with Goat Cheese and Baked Eggs
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Ingredients & Equipment
What we send
- 1 poundred-skinned potatoes
- 1/8 ouncerosemary
- 6 ouncesshredded Brussels sprouts
- 1 ouncecrumbled goat cheese
- 6 ouncescremini mushrooms
- 2 clovesgarlic
- 1/2 teaspoonherbes de Provence
- 1 containerheavy cream
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 10" medium high-sided ovenproof pan
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.
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.
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.
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.
Season goat cheese
While hash bakes, to bowl with softened goat cheese, add remaining herbes de Provence and stir to combine.
Plate vegetable hash
Divide potato, Brussels sprout, and mushroom hash between serving bowls. Top with goat cheese. Enjoy!