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White Bean and Brussels Sprout Hash with Fried Egg

Name: White Bean and Brussels Sprout Hash with Fried Egg
Prep time: 20 min
Total time: 21 min
Cuisine: American
Ingredients: brussels sprouts — 454 g; olive oil — 41 g; yellow onion — 110 g; garlic — 9 g; smoked paprika — 5 g; red chili flakes — 3 g; cannellini bean — 425 g; low-sodium beef broth — 118 g; salt — 5 g; black pepper — 3 g; lemon juice — 30 g; eggs — 400 g; unsalted butter — 14 g; parmesan cheese — 28 g; parsley — 7 g

White Bean and Brussels Sprout Hash with Fried Egg reads umami 5.5, citrus 5.0 and richness 4.8 on Palate's 0–10 flavor X-ray — a American main, about 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.1 / 10
Sweet & Fruity — 2.8 / 10
Sour & Bright — 6.4 / 10
Bitter & Earthy — 3.3 / 10
Rich & Fat — 5.3 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 5.5 · Citrus 5.0 · Richness 4.8 · Sourness 4.6 · Allium 4.3 · Salinity 4.3 · Earthy 2.6 · Sweetness 2.5 · Smoke 2.3 · Herbaceous 2.3 · Funk & Ferment 2.0 · Bitterness 2.0 · Nutty 1.7 · Heat 1.7 · Warm Spice 1.4 · Fruity 1.2 · Floral 0.8

What's in it (15)

brussels sprouts — 454 g
olive oil — 41 g
yellow onion — 110 g
garlic — 9 g
smoked paprika — 5 g
red chili flakes — 3 g
cannellini bean — 425 g
low-sodium beef broth — 118 g
salt — 5 g
black pepper — 3 g
lemon juice — 30 g
eggs — 400 g
unsalted butter — 14 g
parmesan cheese — 28 g
parsley — 7 g

Time & effort: about 21 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 64.8 kcal, 4.8 g protein, 3.8 g fat, 4.3 g carbs

Dietary: Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the shredded Brussels sprouts in an even layer and let cook undisturbed until deeply browned on the bottom, about 5 minutes, then stir and continue cooking until crisp-tender with charred edges, 3 to 4 minutes more. Transfer to a bowl.
Add the remaining tablespoon of olive oil to the same skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes.
Stir in the garlic, smoked paprika, and red pepper flakes; cook until fragrant, about 45 seconds.
Return the Brussels sprouts to the skillet along with the beans, vegetable broth, salt, and black pepper. Simmer, stirring occasionally, until the broth is mostly absorbed and the beans are warmed through, 3 to 4 minutes.
Remove the skillet from the heat, stir in the lemon juice, and taste, adding more salt if needed. Cover to keep warm.
Melt the butter in a separate nonstick skillet over medium-low heat. Crack in the eggs and cook until the whites are fully set but the yolks are still runny, 3 to 4 minutes, covering the pan for the last minute if you prefer firmer whites.
Divide the hash among four plates.
Top each portion with a fried egg and finish with the Parmesan and parsley.

Dishes with a similar flavor shape

Beef and Lamb Gyro Loaf with Tzatziki — Greek
Skillet Portobello Fajitas — Tex-Mex
Beef Shawarma Tacos — Middle Eastern
Sheet-Pan Steak Fajita Nachos Bake — Tex-Mex
Ground Chicken Shawarma Lettuce Wraps — Middle Eastern

Keep reading: what umami, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.