"Brussels Sprouts and Sun-Dried Tomato Hash with Tahini Aioli is a savory dish featuring golden-brown potatoes, caramelized Brussels sprouts, and tangy sun-dried tomatoes. Drizzled with a rich, creamy tahini aioli, this Mediterranean-inspired hash is perfect for a balanced and flavorful meal."
Brussels Sprouts and Sun-Dried Tomato Hash with Tahini Aioli
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Recipe Description
Brussels Sprouts and Sun-Dried Tomato Hash with Tahini Aioli is a delicious fusion of flavors and textures that combines the hearty comfort of a classic hash with the Mediterranean-inspired elements of tahini, sun-dried tomatoes, and fresh herbs. This dish is perfect for brunch or dinner, offering a satisfying balance of crispy potatoes, tender Brussels sprouts, and a creamy, tangy tahini aioli to tie it all together.
The foundation of this dish begins any way a crispy potato hash would. Achieving perfectly crisp potatoes starts with a critical technique: soaking the diced potatoes in cold water for 30 minutes to remove excess starch. This step ensures that the potatoes fry up golden brown and crispy on the outside while remaining soft. After soaking, the potatoes are patted completely dry to avoid excess moisture, which can steam the potatoes rather than crisp them up during cooking.
Once the potatoes are cooked to perfection, the hash incorporates shaved Brussels sprouts, which add a slight bitterness and a contrasting texture to the dish. The Brussels sprouts are sautéed with onions and garlic until softened and slightly caramelized, enhancing their flavor and blending seamlessly with the other ingredients.
Sun-dried tomatoes are added for a tangy sweetness that elevates the dish further. These tomatoes complement the earthy flavors of the Brussels sprouts and potatoes and bring a touch of Mediterranean flair. Red pepper flakes bring a subtle heat and fresh thyme, an earthy, aromatic quality that adds layers of depth. Combining crispy potatoes, caramelized Brussels sprouts, and sun-dried tomatoes win this manner creates a hearty and flavorful hash.
The dish is completed with a tahini aioli, a Mediterranean-inspired sauce that adds creaminess and tang. The aioli is made by blending tahini with mayonnaise, garlic, lemon juice, and a touch of honey, creating a rich yet balanced sauce. This tahini aioli perfectly complements the savory notes of the hash, adding a bright and creamy finish with a hint of sweetness from the honey.
To serve, the hash is plated and generously drizzled with the tahini aioli. A sprinkle of freshly chopped parsley and grated Parmesan cheese adds color and a fresh flavor. The dish is versatile and can be served as a vegetarian main course or as a side dish alongside your favorite protein.
With its combination of crispy potatoes, savory Brussels sprouts, sweet sun-dried tomatoes, and the indulgent, tangy tahini aioli, this Brussels Sprouts and Sun-Dried Tomato Hash is a beautiful fusion of flavors. The dish offers a satisfying blend of textures and vibrant ingredients, making it a perfect choice for those seeking a flavorful and nutritious meal. Whether you’re preparing it for brunch or a quick weeknight dinner, this Mediterranean-inspired hash will surely delight.
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
For the Hash:
- 1 pound shaved Brussels sprouts
- 2 large diced Yukon gold potatoes
- 1 cup drained and chopped sun-dried tomatoes
- 2 cloves of minced garlic
- 1 small finely chopped onion
- 2 tablespoons olive oil (reserved from the sun-dried tomatoes)
- 1 tablespoon freshly chopped thyme
- 1/2 teaspoon red pepper flakes
- to taste salt and ground black pepper
- for garnish grated Parmesan cheese
- for garnish freshly chopped parsley
ingredients
For the Tahini Aioli:
- 1/4 cup tahini
- 2 tablespoons mayonnaise
- 2 cloves of minced garlic
- 1 juiced lemon
- 1 tablespoon honey
- as needed water
- to taste salt and ground black pepper
Method
Step 1
Prepare the Tahini Aioli: Whisk together the tahini, mayonnaise, minced garlic, lemon juice, and honey. Gradually add water until the sauce reaches a smooth, drizzle-able consistency. Season with salt and ground black pepper to taste.
Step 2
Cook the Potatoes: Heat the reserved olive oil over medium heat in a large skillet. Add the diced Yukon gold potatoes and cook, stirring occasionally, until they are golden brown and crispy on the outside, 10-12 minutes. Season with salt and ground black pepper. Remove the potatoes from the skillet and set aside.
Step 3
Sauté the Vegetables: In the same skillet, add the finely chopped onion and garlic. Cook until softened and fragrant, 2-3 minutes. Stir in the shaved Brussels sprouts and cook for 4-5 minutes until softened and slightly browned.
Step 4
Combine the Hash: Stir in the chopped sun-dried tomatoes, thyme, and red pepper flakes, and cook for 2-3 minutes. Add the potatoes back to the skillet and toss until everything is well combined. Adjust seasoning with salt and ground black pepper to taste.
Step 5
Garnish and Serve: Plate the Brussels sprouts, sun-dried tomato, and potato hash. Drizzle the tahini aioli generously over the top. Garnish with freshly grated Parmesan cheese and chopped parsley.