Veggies in the mornin’, veggies in the evenin’, veggies at suppertime. Brussels Sprouts Hash is a fast and fresh way to get an energy-boosting dose of veggies and protein, not to mention flavor! Ribbons of brussels sprouts sautéed with bacon get topped with a runny egg for a perfect anytime meal – plus it’s keto, paleo, and Whole30 compliant.
Are there still people not eating brussels sprouts? Ok. Let me reframe: are there still people over the age of ten not eating brussels sprouts? 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.
Slowly, but surely, even my kids have grown to (what’s the word I’m looking for…) accept them as much as any child can accept something that is not a dinosaur shaped chicken nugget. (Don’t @ me. Yes, I’ve absolutely placated whiny tots with chicken slurry pressed into fanciful shapes.) But even they will devour brussels sprouts for the same two reasons most of us do: 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.” It makes everything better.
But almost (dare I say it) even more important in the journey to loving brussels sprouts is vinegar. Why? Because vinegar is the magic sauce that 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.
But to be fair, adding vinegar, as you will in this Brussels Sprouts Hash recipe, is not just a bit of kitchen alchemy – it’s also damned tasty. (There’s a reason roasted brussels sprouts with balsamic is a classic.) Especially when it blends with creamy egg yolk… and smoky bacon fat… aaaand I just drooled all over my keyboard.
Tips for making this recipe perfectly
- Use shredded brussels sprouts. You can shred them yourself, or buy pre-shredded bagged sprouts.
- If you’re buying whole and slicing yourself, smaller sprouts have a milder flavor.
- Sliced (not diced) bacon is best for texture – think matchsticks!
- Use kitchen shears to cut the bacon – way easier than using a knife.
- Substitute half a thinly sliced sweet onion for shallot as needed.
How to shred brussels sprouts?
Trim the end of each sprout, then peel away any bruised or discolored leaves. Slice each sprout in half lengthwise (top to bottom), then place cut side down on your cutting board. Starting at the tip, slice each sprout crosswise into 1/4″ ribbons to create shreds.
How do I avoid bringing out the sulfuric taste in the brussels sprouts?
Simple. Do. Not. Overcook. Especially since you’re shredding for this recipe, the thinly-sliced leaves will tenderize in no more than 5 minutes.
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!) and one serving has only 9 net carbs (chock full of fiber from the sprouts) and 14 grams of protein.
Make brussels sprouts hash 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!
Other veggie forward breakfasts you’ll love
- 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! Tell me how you served it, and leave a comment and rating below.
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Brussels Sprouts Hash (Whole30, Keto)Print Recipe Rate this Recipe Pin Recipe
- 4 slices bacon, sliced into 1/2" widths
- 1 medium shallot, peeled and thinly sliced
- 1 lb brussels sprouts, shaved or thinly sliced
- 1/2 tsp ground mustard
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 tbsp apple cider vinegar
- 1 tbsp ghee or butter
- 4 large eggs
- 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 tbsp 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.