2 red potatoes, skin on, shredded2 cups Brussels sprouts, halved or quartered2 cups grape tomatoes, halved¼ cup red onion, finely chopped2 tablespoons garlic, minced1 tablespoon scallions, minced1 teaspoon ground horseradish½ teaspoon salt1 tablespoon olive oil½ cup waterblack pepper to taste
spray oil
Shred potatoes and mix with 1 teaspoon of garlic and 1 teaspoon of scallions in a bowl. Cover and set aside.In a Dutch oven, heat olive oil on high heat and caramelize the onions, horseradish and a tablespoon of garlic. Add the Brussels sprouts, and caramelize them, then add tomatoes and salt and cook until the tomatoes get a little deflated.Turn the heat down to medium and add the potatoes and water, mix it together. Cook for a few minutes so that the potatoes get soft.
Heat a griddle or a large frying pan and spray with oil. Crisp each side of the hash on the griddle. Serve hot with a tablespoon of hot sauce and a 1/4 cup of Butterworks Farm Organic Yogurt.
Submitted by Felicity M. (customer)
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This recipe was most recently featured in
Boston Organics Newsletter No. 08 of 2015.