WHY THIS RECIPE WORKS This hearty hash combines potatoes with earthy Brussels sprouts and sweet carrots. But hashing together different vegetables presented a challenge: The potatoes and carrots took longer than the Brussels sprouts to soften. Microwaving them for 5 minutes solved the problem. Meanwhile, we cooked the sprouts (cut into wedges) in the skillet to get good browning. We tried slicing the sprouts, but smaller pieces tended to steam rather than brown. Next, we added the microwaved carrots and potatoes along with onion, garlic, thyme, and a little water to help the Brussels sprouts cook through. Finally, we gently poached eggs right in the flavorful hash. If you can find only large sprouts (greater than 1½ inches in diameter), halve them and cut each half into thirds.

Serves 4

TOTAL TIME: 40 minutes

INGREDIENTS

• 1 pound red potatoes, unpeeled, cut into ½-inch pieces
• 2 carrots, peeled and cut into ½-inch pieces
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 pound Brussels sprouts, trimmed and quartered
• 1 onion, chopped fine
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 1 garlic clove, minced
• 1 tablespoon unsalted butter
• 8 large eggs
• 2 scallions, sliced thin

INSTRUCTIONS

1. In a large bowl, toss the potatoes and carrots with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Microwave, covered, until vegetables are tender, 5 to 7 minutes, stirring halfway through microwaving.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add Brussels sprouts and cook, stirring occasionally, until browned, 6 to 8 minutes. Add potato-carrot mixture, onion, 2 tablespoons water, thyme, garlic, ¾ teaspoon salt, ¼ teaspoon pepper, and remaining 1 tablespoon oil. Reduce heat to medium, cover, and cook until Brussels sprouts are just tender, 5 to 7 minutes, stirring halfway through cooking.
3. Off heat, stir in butter and season with salt and pepper to taste. Make 4 shallow indentations (about 2 inches wide) in the surface of hash using the back of a spoon. Crack 2 eggs into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes.
4. Sprinkle with scallions and serve immediately.