Brussels Sprout Potato Hash Recipe | Cook the Book

Ingredients

• 2 teaspoons olive oil
• 1/2 pound Brussels sprouts, quartered lengthwise
• 1 pound Yukon gold potatoes, cut into 1/2-inch pieces
• 1 small onion, diced small
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• Freshly ground black pepper
• 1 teaspoon salt
• 2 teaspoons grated lemon zest (from 1 lemon)

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