Brussels Sprouts and Potato Hash with Baked Eggs
Ingredients
- 1 1/4 lb. (625 g) brussels sprouts
- 2 russet potatoes, unpeeled, cut into 1/4-inch (6-mm) pieces
- 3 Tbs. fresh thyme leaves, coarsely chopped
- 2 shallots, halved and sliced
- 2 garlic cloves, chopped
- 1/2 cup (4 fl. oz./125 ml) olive oil, plus more as needed
- Kosher salt and freshly ground pepper
- 8 eggs
- Hot sauce for serving (optional)
Instructions
Brussels Sprouts and Potato Hash with Baked Eggs serves 4 original recipe by Williams-Sonoma.
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