Hash doesn’t always involve potatoes.  I woke up thinking of my Chef friend, Carolina Santos Neves this morning and her obsession with Brussels Sprouts.  When we cooked together at the restaurant Comodo in Manhattan, where I was lucky enough to intern under her, she was always thinking of new delicious recipes for Brussels Sprouts. So this morning I decided on a Brussels Sprouts hash.

I know some people have this childhood association of boiled, sulfur-y Brussels Sprouts that seems insurmountable.  But these little cabbages are so good for you and CAN be so delicious if prepared correctly.  These little guys have lots of Vitamin C but even better, they have 37% of the daily recommended value of Vitamin K2.

Yesterday I was reading about Dr. Weston Price and his early 1900s reference to a substance that he called Activator X which is now widely thought to be Vitamin K, in the reversal of tooth decay and a slew of other diseases.  My brother is going to blog about Weston Price and his findings later today.  It’s really the dietary school of thought that most inspires both he and I.  So if we can get some good Vitamin K from Brussels Sprouts… more power to us! Recipe below picture.


  • Two small shallots, sliced
  • 15 Brussels Sprouts, sliced
  • 1/2 cup frozen peas
  • 2 tsp butter / ghee or coconut oil
  • 1 Tbsp apple cider vinegar
  • 4 Tbsp water (for cooking)
  • 1 tsp coconut sugar
  • dash salt


  1. Oil up a pan over medium heat. Add shallots and brown for 5 minutes before adding vinegar, salt and sugar. Stir 30 seconds.
  2. Add water, Brussels Sprouts and cook for 7 minutes.
  3. Add frozen peas and cook, covered, for 5 more minutes. Adjust salt to taste and serve.