This was the second breakfast hash recipe I tried. It’s delicious. Caveat: my boys disagree. They don’t like mushrooms and they don’t like Brussels sprouts, and the day cooked this, the youngest came downstairs and asked, “What is that stench?! Would you please open a window and air out the house!” I must confess I don’t mind the kids not liking this, because it means I don’t have to share it 🙂
- 3 C sliced celery
- 1-1/2 pounds mushrooms
- 1 tsp minced garlic (2 cloves)
- 1/3 C olive oil, divided
- 3 Tbsp fresh sage
- 3 Tbsp fresh rosemary
- 3/4 tsp cinnamon
- 1-1/2 tsp ginger
- 2 tsp salt, divided
- 3 pounds Brussels sprouts
- 3 pounds ground poultry
Chop celery. Slice mushrooms. Mince garlic.
Heat a large skillet. Add half of the oil. When oil is hot, add celery, mushrooms, and garlic. Cook, stirring occasionally. While these are cooking, run out to the garden and pick your rosemary and sage. Powder herbs with spices and half of the salt (I use a coffee grinder dedicated to powdering herbs); set aside.
Continue stirring mushrooms occasionally while they cook. Meanwhile, wash and slice the Brussels sprouts. A mandolin is quite handy for this job. When the mushrooms and celery are cooked, remove them from the skillet into a large bowl.
Add meat and herb/spice mixture to the pan and cook, stirring, until meat is browned. Remove meat from the skillet and add it to the mushroom/celery bowl.
Add remaining oil to the skillet. Once oil is heated, add Brussels sprouts and remaining salt and cook about five minutes, until Brussels sprouts begin to brown. Add the meat & mushrooms back into the skillet and continue cooking until Brussels sprouts are tender.
Makes 15 servings. Weight out 6.4 oz per serving. Each serving contains approximately 240 calories, 20g protein, and 11g carb. Serve with 1 C applesauce.