We cook together a lot. If there’s one thing that months without running water or a stove will teach you, it’s that eating out is kind of overrated and cooking at home is a miracle! We’ve been experimenting with lots of vegetable-based meals lately, and since this one turned out so delish, he agreed to help me make it into a recipe for you!
Anyway! Enough chit chat. I never know the right amount of dad jokes to put into a blog post. Sometimes it’s way too much, sometimes it’s not enough. Sometimes you’re like, “Share WAY more,” and sometimes you’re like, “Please shut up.” Here’s the recipe…
3 cups Brussels sprouts
3 cloves garlic
1 purple potato
1/4 teaspoon black pepper
1/2 teaspoon salt
First, thinly slice the purple potato. Pan fry it with coconut oil (or your oil of choice, butter works too). We like to do this step separately because we like our potatoes very crispy. Plus, they take longer to cook. So let them cook while you’re prepping the rest. Then set them aside when they’re done.
Next, fill your food processor with Brussels, garlic and onion and chop your veggies. Process it till it looks about like this-
Now it’s ready to cook! Throw it in a pan on the stovetop with a little coconut oil and the salt and pepper. As you’re cooking it, give it a taste and see if you want any garlic powder or more pepper or salt. I feel like we over-garlic all of our food, so I made the recipe “safe”.
When the slaw is almost done cooking, throw the potatoes back in so they can heat up.
Almost done! Just fry a couple eggs and garnish them with a little paprika, some fresh cut rosemary and some avocado slices.
Now, dig in! You’ve earned it. If you need some inspiration for an outdoor brunch, check out my patio brunch with all the trimmings!
xoxo. Elsie + Jeremy
Credits// Author and Photography: Jeremy and Elsie Larson. Photos edited with A Beautiful Mess Actions.