Veggies in the mornin’, veggies in the evenin’, veggies at suppertime. Brussels Sprouts Hash is a quick and easy way to get an energy-boosting dose of veggies and protein, not to mention flavor!
If you’re trying to incorporate vegetables into your breakfast routine, a simple and savory breakfast hash is definitely the way! Ribbons of shaved Brussels sprouts sautéed with bacon get topped with a runny egg for a perfect meal, anytime.
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Are there still people not eating Brussels sprouts? Ok. I feel like once something starts showing up in the appetizer section of a chain restaurant menu, it’s time to call off the moratorium.
Gastropubs have made us crave these green nuggets battered, fried, cheesed, and crispified. And I’m not hating on it – I definitely indulge. But at home, I reach for the classics. Air Fryer Brussels sprouts are a game-changer when you crave a quick and easy side, maple bacon Brussels sprouts are a sweet (pun intended) way to convert picky eaters, while a tangy, creamy Brussels sprout salad allows the mild, peppery flavor of raw sprouts to shine.
But if you’re new to the Brussels sprouts game, or simply need to work up to their flavor, you gotta go one of two ways: make ’em crispy, or make ’em with bacon. Crispy shaved Brussels sprouts straight from the oven can definitely win over a majority of hearts and tastebuds. And Brussels sprouts hash with bacon will get the rest of ya!
Why This Recipe Works
Slowly, but surely, even my kids have grown to (what’s the word I’m looking for…) accept Brussels sprouts as much as any child can accept something that is not a dinosaur shaped chicken nugget. But even they will try a bite of this hash for the same two reasons most of us will: bacon and vinegar.
Bacon is bacon. Do I need to say more? I believe it was Benjamin Franklin who once famously said “In this world nothing can be said to be certain, except death and bacon.” Or something like that. Bottom line, it makes everything better.
But even more important in the journey to loving Brussels sprouts is vinegar. There’s a very good reason roasted Brussels sprouts with balsamic is a classic. Actually, there are two:
- Number One: vinegar counteracts the naturally occurring sulfuric taste that these particularly pungent members of the Brassica oleracea family (e.g. cabbage, cauliflower, broccoli) can give off. It’s an especially important ingredient as you learn to cook them properly. It’s when you overcook them that things can get really…swampy.
- Number Two: adding vinegar isn’t just a bit of kitchen alchemy – it’s also delicious. Vinegar sweetens a bit as it cooks, so you get that irreplaceable sweet and tangy profile that only cooked vinegar can add.
How to Make Brussels Sprouts Hash
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- Trim the sprouts, then halve; thinly slice to create shreds.
- Cook the bacon until the fat renders and the edges start to crisp; then add the shallots and saute until the shallots are soft and the bacon is golden brown.
- Add the shredded Brussels sprouts, mustard powder, salt and pepper; saute for 5 minutes. Add the vinegar and cook 2 minutes more.
- Portion onto plates and top with a fried egg. Enjoy!
Chef’s Tips!
- Use shredded Brussels sprouts. You can shred them yourself, or buy pre-shredded bagged sprouts.
- Smaller (read: younger) sprouts have a milder flavor. So if you have a picky palate, look for smaller sprouts.
- Sliced (not diced) bacon is best for texture – they’re called “lardons” (it’s so fancy!). Aim for ¼″ – ½″ thick.
- Use kitchen shears to cut the bacon – it’s way easier than using a knife.
- Substitute half a thinly sliced sweet Vidalia onion for shallot as needed.
How to Shred Brussels Sprouts?
Trim the root end of each sprout, then peel away any bruised or discolored leaves. Slice each sprout in half lengthwise (top to bottom), then place them cut side down on the cutting board. Starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.
How do I Avoid Bringing Out the Sulfuric Taste in the Brussels Sprouts?
It’s actually pretty simple. Do. Not. Overcook. Shredded or shaved Brussels sprouts will tenderize quickly, so keep an eye on them and follow the cook times in the recipe card. Additionally, vinegar will help to counteract the sulfuric smell and aroma, and is a key component for best flavor.
Is This Recipe Keto?
It sure is! Resist the temptation to soak up the egg yolk with bread (the tender sprouts will do that for you!). One serving has only 9 net carbs (chock full of fiber from the sprouts) and 14 grams of protein.
Make It Your Way
- For Breakfast: top with a fried or poached egg.
- Side Dish: serve as-is as a side dish.
- Whole30 or paleo: use compliant bacon – sugar, nitrate, and nitrite free.
- Keto: this recipe is naturally keto as-is!
More Veggie Forward Breakfast Recipes
- Spicy Keto Breakfast Casserole
- Breakfast Salad
- Sweet Potato Hash with Bacon and Apples
- Meal Prep Breakfast Bowls with Eggs and Pesto
- Baked Eggs with Winter Vegetables
Did you make this Brussels Sprouts Hash? I’d love to know how it turned out! Leave a comment and a rating below.
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30-Minute Brussels Sprout Hash with Bacon
Description
Ingredients
- 4 slices bacon, sliced into ½″ widths
- 1 medium shallot, peeled and thinly sliced
- 1 lb brussels sprouts, shaved or thinly sliced
- ½ teaspoon ground mustard
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon ghee or butter
- 4 large eggs
Instructions
- Prepare the brussels sprouts. Trim the root ends and remove any bruised or yellowing leaves. Slice each sprout in half, then place cut side down. Thinly slice along the sprout lengthwise to create thin ribbons. Set the sprouts aside, and prepare the bacon and shallot.
- Heat a skillet over medium high heat. Add the bacon and saute, stirring occasionally, until the fat renders and the bacon starts to crisp around the edges, 3-4 minutes. Add the shallots to the pan and saute, stirring occasionally, until the’re soft and start to brown around the edges, 3-4 minutes.
- Add the brussels sprouts, ground mustard, salt, and pepper to the pan and give everything a good stir. Saute the hash, stirring frequently, until the brussels sprouts are barely wilted, 4-5 minutes. Add the apple cider vinegar and stir continuously until the vinegar is evaporated, 1-2 additional minutes. Remove from heat and divide between 4 plates.
- For immediate serving: Heat a 12"non-stick skillet over medium heat and add 1 tablespoon ghee. Crack four eggs into the pan, one at a time, and fry for 1-2 minutes until the edges are set. Cover the pan and continue to cook until the whites are barely, an additional 2-3 minutes. Top each plate of hash with a fried egg, sprinkle with red pepper flakes, and serve immediately.
Matt
I love this one, because it’s a simple way to add veggies to breakfast (which is usually all protein and carbs). It’s very easy to make once Danielle told me to use Kitchen Shears to cut the bacon into strips.
Matt
Love this. Posting again because my rating didn’t get applied to my comment!
Anne H
This was absolutely delicious! Definitely making it again.