Southern Garden Scramble: Fried Potatoes with Brussels Sprouts and Eggs

One of my favorite vegetables is the Brussel sprout. I grew up dutifully eating them, never minding that my mother served them boiled in water and butter and sprinkled with salt. I didn’t mind the taste. They weren’t  awesome, but they weren’t horrible either.

Enter roasting.

Several years ago, roasted Brussel sprouts became popular. It’s as if everyone discovered that a vegetable can be cooked more than one way. Most restaurants serve a roasted Brussel sprout dish now, and they’re super easy to make it own.

It’s really no more than just shaving or halving the Brussel sprouts, sautéing them in oil or roasting them in your oven and seasoning with butter and salt.  Something about the roasting process – is it alchemy? – transforms a boring green vegetable into a taste bombing ready to explode in your mouth.

It’s so good, the little burnt pieces, the way sea salt crystals cling to the blackened leaves… But I digress! I was recently asked on Twitter about new ways to eat roasted Brussel sprouts, so I thought I’d share one of my favorite hearty breakfast dishes.

The recipe is listed below!

For four servings:

1 tablespoon oil: refined coconut oil or peanut works well
1 teaspoon coarse kosher salt
1 tablespoon organic maple syrup
Freshly ground black pepper
Organic garlic
Organic curry
1/2 yellow onion
1 1/2 pounds organic white potatoes, in 3/4-inch dice
1/2 pound Brussels sprouts, trimmed and halved
3 fresh eggs

Prepare for the scramble by roasting or pan frying diced potatoes, onion and garlic. Season with salt, pepper and curry. Set potatoes aside on a napkin for oil drainage. Do not cover or the potatoes may turn mushy.

Heat oil in a pan on medium-high heat, preferably cast iron and sauté the Brussels sprouts until they are soft and partially blackened. When they are almost done, finish with maple syrup and a butter. Season with salt.

Return potatoes to the pan and toss.

Reduce the heat to low and crack three organic eggs over the sprouts and potatoes.  Scramble gently until eggs are cooked and fluffy.

The Southern Garden Scramble is a flavorful, hearty and healthy start to your day! And yes, you can add bacon if you like. 🙂

If you’re a vegetarian, just leave out the eggs!

Serve meal immediately.


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