Hash Brown Brussels Sprouts

Hash Brown Brussels Sprouts

Diced potatoes, baby Brussels sprouts and onions are roasted to crispy, golden brown in this baked version of hash browns.

Hash browns are normally breakfast food but I think of this as more of a side. I didn’t feel the urge to eat them with eggs but alongside a hearty meatloaf for dinner. It was a perfect match. You know what would of made it better? Bacon. Mix in a chopped-up slice, maybe two or even three and you’ll bring it one step closer to perfect.

I posted a similar version of this recipe all the way back in 2009. An entire five years ago. I can’t even believe July is my sixth blog anniversary (the longest I’ve ever stuck with anything). Although most, if not all of my 2008 posts were lost the last time I switched hosts (I’m still trying to get them back). Most of the recipes are still available in my recipe index, you’ll know they’re old by the poor photography. It’s almost unbearable to look at them. . .

But most of the recipes are worth revisiting and updating now that I’m a better cook. This was one I was craving, surprisingly, because I’m not a fan of sprouts. They’ve never been anything to crave but something to avoid at all costs.

When I was a kid I called them baby cabbage heads and that was the nicest thing I called them because I hated them with a passion. I like them now, so long as they are dolled up somehow and not just steamed until soggy.

I’ll take them all roasted-up, crispy and charred, salted and peppered to the hilt. Any time.

Brussels Sprouts Hash Browns

Hash Brown Brussels Sprouts

Rating: 51

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4 servings

Hash Brown Brussels Sprouts

Diced potatoes, baby Brussels sprouts and onions are roasted to crispy, golden brown in this baked version of hash browns.


3 organic russet potatoes (about 1 pound)
olive oil
12 ounces baby petite Brussels sprouts
1 large yellow onion
2 slices bacon, optional but highly recommended
1 tablespoon Dijon mustard
coarse salt and fresh black pepper


  1. Peel and cut the potatoes into 1/3-inch cubes. Place them in a bowl and cover with cold water. Let sit 20 minutes to 1 hour.
  2. Preheat oven to 400 degrees F. Grease a large, non-stick baking sheet with olive oil from edge to edge.
  3. Cut the brussels sprouts in half, thickly slice the onion and dice up the bacon.
  4. In a small bowl whisk the mustard with 1 tablespoon oil.
  5. Drain the potatoes and pat dry with paper towels or a clean kitchen towel.
  6. Pile the potatoes, sprouts, onions and bacon on the baking sheet. Drizzle the oil mixture over them and lightly toss with your hands. Spread them out in one layer. Season well with salt and pepper.
  7. Bake 20 minutes, then toss, spread out again and bake 15 - 20 minutes longer until golden brown and tender.


Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


Roasted Hash Brown Brussels Sprouts


  1. Lucy says

    Great recipe! Any excuse to have hashbrowns at dinner, and the brussell sprouts will at least make me feel a little healthy (until I use cheese and sour cream as well).

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