2 cups brussels sprouts shredded
1 large russet potato
1 cup red onion roughly chopped
Extra virgin olive oil
Salt & pepper to taste
Start by precooking the potato. Scrub potato and pierce with a fork. Wrap loosely in a paper towel, place on microwave safe plate and microwave on high for 4 minutes. If you don’t like to use a microwave bake in oven on 400 F (without paper towel) for 45-50 minutes until tender. Let cool for 10-15 minutes then gently peel off the skin. Dice the potato into 1/2 inch pieces.
In a medium large pan heat 1 tablespoon of olive oil on medium high heat until hot but not smoking. Add the red onion and cook until they start to sweat and become fragrant. Add the shredded brussels, season with salt and pepper and continue to cook for another 4-5 minutes until veggies start to caramelize. Add the potatoes and drizzle in another 1 tablespoon of olive oil. Season with more salt and pepper and cook for another 3-5 minutes stirring often until potatoes start to brown. Serve with fried eggs.