How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cook The Book: Brussels Sprout-Potato Hash?

You need 9 ingredients. The key ingredients include: 2 teaspoons olive oil, 1/2 pound Brussels sprouts, quartered lengthwise, 1 pound Yukon Gold potatoes, cut into 1/2-inch pieces, 1 small onion, diced small, and more.

Is Cook The Book: Brussels Sprout-Potato Hash suitable as general?

Yes, Cook The Book: Brussels Sprout-Potato Hash falls under the General category and is a great choice for this type of meal.

How do I store leftover Cook The Book: Brussels Sprout-Potato Hash?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Brussels Sprout-Potato Hash Recipe

Name: Cook The Book: Brussels Sprout-Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1/2 pound Brussels sprouts, quartered lengthwise; 1 pound Yukon Gold potatoes, cut into 1/2-inch pieces; 1 small onion, diced small; 3 cloves garlic, minced; 2 teaspoons dried thyme; Freshly ground black pepper; 1 teaspoon salt; 2 teaspoons grated lemon zest (from 1 lemon)

Try this homemade Cook The Book: Brussels Sprout-Potato Hash recipe the whole family will love. Made with olive oil, Brussels, potatoes and onion. Easy …

This Cook The Book: Brussels Sprout-Potato Hash relies on simple, everyday ingredients such as olive oil, small onion, diced small, garlic, minced and dried thyme. It comes together quickly and makes 4 servings, at about 122 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 teaspoons olive oil
1/2 pound Brussels sprouts, quartered lengthwise
1 pound Yukon Gold potatoes, cut into 1/2-inch pieces
1 small onion, diced small
3 cloves garlic, minced
2 teaspoons dried thyme
Freshly ground black pepper
1 teaspoon salt
2 teaspoons grated lemon zest (from 1 lemon)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
122 kcal
Category
General

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