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

Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. Wendy says

    Oh, and what is the best way to toss while on the cookie sheet without having “escapees”? That’s a problem I have any time I have to stir or toss things on a shallow pan.

    • Reeni says

      Toss them toward the middle then spread them out! Escapees are inevitable. :-) Yes – the bacon does add overall flavor to the finished dish! I liked it better with.

  2. Doris says

    Hi there Reeni!
    This is an awesome recipe which I will make this Sunday—yes, I know I should be treated out to dinner for Mother’s day but the baby girl is coming in for a visit and she LOVES sprouts! We called them “baby brains” when she a little one. If she could eat one thing all day long it would be sprouts. I do hope your Mom and you have a splendid day on Sunday and I know you have something special planned for her. Have a wonderful day with her! X0X

    • Reeni says

      Hi Doris! Heehee love your name for sprouts! Have a wonderful Mother’s day with your daughter! I’m glad you’ll be spending it with her. Have a lovely weekend too and thanks for stopping by! xoxo

      • Doris says

        Hi Reeni!
        A Happy Mother’s Day to your dear Mom. I had the perfect day and I had to write and tell you that I made this dish as I told you I would—well, let me just say it was the perfect accompaniement to my roast beef . Aly gobbled it up as did my son , who has never really been fond of the tiny cabbages. It was so satisfying to see it all gone—just DE–LICIOUS! Have a great upcoming week and big hugs to you and Moon.

      • Reeni says

        Good Morning Doris! Thanks for making this! I’m glad it was a hit with your son. I love hearing that! I hope you had a lovely Mother’s day! Enjoy your week! Hugs from me and Moon, xoxo

  3. cheri says

    Hi Reeni, what a lovely dish, I too have overcome my dislike of Brussels sprouts by simply preparing them anyway but boiling them to death and this looks delicious! Great pics!

  4. Joanne Bruno says

    I could probably make a meal out of just these hash browns alone! And six years really is such a long time! I’m coming on five and a half, and it’s crazy how much blogging has changed since we started!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>