Shred potatoes and mix with 1 teaspoon of garlic and 1 teaspoon of scallions in a bowl. Cover and set aside.
In a Dutch oven, heat olive oil on high heat and caramelize the onions, horseradish and a tablespoon of garlic. Add the Brussels sprouts, and caramelize them, then add tomatoes and salt and cook until the tomatoes get a little deflated. Turn the heat down to medium and add the potatoes and water, mix it together. Cook for a few minutes so that the potatoes get soft.
Heat a griddle or a large frying pan and spray with oil. Crisp each side of the hash on the griddle. Serve hot with a tablespoon of hot sauce and a 1/4 cup of Butterworks Farm Organic Yogurt.