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Brussel Sprout Hash with Spicy Sauce


  • 2 russet potatoes, diced
  • 1 yellow bell pepper, diced
  • 2 cups trimmed Brussels sprouts, cut in half
  • salt and pepper to taste
  • 1 clove garlic, minced
  • 1/2 red onion, diced
  • 1 cup Daiya Plain Yogurt Alternative
  • 1 tbsp siracha, (add more or less based on your taste)
  • 2 tbsp sweet chili
  • 2 tsp rice vinegar


Add the potatoes, onion, and garlic to the pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are bright green and fork-tender.

Combine the Daiya Greek Style Yogurt with the Sriracha, sweet chili sauce and rice vinegar. Stir until smooth and drizzle over the Brussels Spout Hash.

Tips for cooking with Daiya

25 min
Total Time
10 min
Prep Time
15 min
Cook Time

Free of these allergens

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