Brussels sprout hash. Slice 1/2 pounds brussels sprouts into ribbons. Heat 2 tbsp oil in a non stick pan. Add the brussels sprouts and half a bag of frozen hash brown potatoes. Stir everything together. Then I usually add some thyme, paprika, salt and pepper. Cook for about 20 minutes stirring every few minutes until you get nice golden brown bits on the sprouts and potatoes. Divide it on plates and then top with either a fried or poached egg.