Waffled Brussel Sprout Hash Browns

At the risk of stating the obvious, I really like brussel sprouts. They're especially heavenly when roasted and caramelized.

I think we'd all agree that the browned, toasty, crispy surfaces are the best part. So it got me thinking: how can you maximize the surface area? Slicing them thinly works, as does shredding them, but then you're left with a very tasty but inelegant pile. Then I had an epiphany: would they work as a hash brown? Or even better, a waffled hash brown??


Answer: yes, it totally works! This creation is part waffle and part hashbrown, and creates a ton of surface area that can get toasted and flavorful. The "batter" is more like a hash brown, in that the only ingredients are the sprouts and a couple binding agents. But the cooking and eating is more like a waffle.


These come together quite quickly; just mix up some shredded sprouts, bind them together with a couple eggs, a tiny bit of coconut flour, and a sprinkle of ground flax, and let the magic happen on the waffle iron. They would be quick enough to whip up for breakfast or brunch, but versatile enough to serve as a savory base for an epic breakfast-for-dinner waffle creation.


These are just begging to be loaded with all your favorite savory toppings since they're basically a blank canvas. And you can even spice the "batter" accordingly, making sure your flavors carry through the whole dish. A few ideas for where to take this to get your mind going:

Mexican inspired: Add cumin, chili powder, and lime zest to the batter. Top with salsa, guac, and/or sour cream and a last-minute drizzle of lime juice. Make it hearty with refried or black beans.
Italian inspired: Add lemon zest and dried oregano to the batter. Top with pesto, sliced cherry tomatoes, toasted pine nuts, and a big spoonful of ricotta.
Egg 'n cheese: Salt and pepper the batter generously. Top with a couple fried or poached eggs and crumbles of your favorite cheese. I don't eat meat, but bacon or sausage would be divine here.
Middle-eastern inspired: Add za'atar and lemon zest to the batter. Top with a big dollop of humus, diced cucumber, crumbled feta, and a drizzle of tahini or yogurt. Make it heartier with toasted chick peas or almonds.
The Vermonter: Salt and pepper the batter generously. Top with shredded cheddar, diced apple, and a little drizzle of maple syrup.



These can be fully customized to your tastes and diet. The recipe is dairy-free and gluten-free as written, although it does contain eggs. I didn't try it with flax eggs, but I imagine it would work. You can smother them with any toppings you can dream up, adhering to whatever dietary preferences you have. Just make sure to have toppings that will add moisture, since these aren't oily like a normal hash brown.



Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

If you love smothering brussel sprouts in all sorts of killer toppings, check out Brussel Sprout Nachos too!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • 10 oz shredded brussel sprouts. Trader Joe's actually sells bags of shredded brussels and they're totally worth it. If you can't find pre-shredded, just chop them very finely against the grain to make fine shreds reminiscent of a slaw. You're looking to end up with about three cups worth.
  • 2 tbsp coconut flour
  • 1 tbsp flax seed meal
  • Salt, pepper, and other spices. See ideas above. The "batter" is basically just brussel sprouts, so be generous with whatever flavors you want to add.
  • 2 eggs
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Put your shredded sprouts into a large mixing bowl. Add your dry ingredients (coconut flour, flax meal, spices) and toss everything well to coat.
  2. Whisk together the two eggs, then add them to the sprouts. Toss again to coat. Adding the eggs at the end will prevent the dry ingredients from clumping.
  3. Heat up and prep your waffle iron. On mine, I use setting 4 of 5 and brush both the top and bottom with olive oil before each waffle.
  4. Add the "batter". I find that about a cup is the right size for my waffle iron, but yours will likely be different. There's nothing here to rise or spread, so heap it high since the sprouts will shrink down as some moisture evaporates.
  5. Waffle it! Let the mixture go for longer than you would a normal waffle batter. I cook mine for 4-5 minutes until the top and bottom are browned and slightly crisp.
  6. Remove the cooked waffle delicately. If you cook it through, you should have no problem getting it out. Use a spatula though, since the waffles are a bit delicate.

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