Why This Recipe Works

Hashing together different vegetables can present a challenge: Here, the potatoes and carrots take longer than the brussels sprouts to soften. Starting the potatoes and carrots in the microwave with a little oil solves the problem, turning them tender in only 5 minutes. Meanwhile, we cook the brussels sprouts in a skillet to get good browning. Sliced or shredded sprouts tend to steam rather than brown, so we cut the sprouts into wedges, providing nice flat surfaces that pick up flavorful browning. Next, we add the microwaved carrots and potatoes along with onion, garlic, thyme, and a little water to help the brussels sprouts finish cooking through.

Before You Begin

Look for small brussels sprouts no bigger than a golf ball, as they’re likely to be sweeter and more tender than large sprouts. If you can find only large sprouts, halve them and cut each half into thirds.

Instructions

Combine 1 pound unpeeled red potatoes, cut into ½-inch chunks; 2 peeled carrots, cut into ½-inch chunks; 1 tablespoon extra-virgin olive oil; ½ teaspoon table salt; and ¼ teaspoon pepper in large bowl. Microwave, covered, until vegetables are tender, 5 to 7 minutes, stirring occasionally.

Meanwhile, heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 pound brussels sprouts, trimmed and quartered, and cook until browned, 6 to 8 minutes, stirring occasionally. Add microwaved vegetables and any accumulated juices, 1 finely chopped onion, 2 tablespoons water, 1 tablespoon minced thyme, 1 minced garlic clove, remaining 1 tablespoon extra-virgin olive oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium, cover, and cook until brussels sprouts are just tender, 5 to 7 minutes longer, stirring halfway through cooking.

Off heat, stir in 1 tablespoon refined coconut oil and season with salt and pepper to taste. Make 4 shallow indentations (about 2 inches wide) in surface of hash using back of spoon. Crack 1 egg into each indentation and sprinkle eggs with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Sprinkle with 2 thinly sliced scallions and serve.