Brussels Sprouts Hash
Transform your breakfast or brunch routine with this hearty and flavor-packed Brussels Sprouts Hash! This one-pan wonder combines crispy Yukon Gold potatoes, smoky bacon, and tender, caramelized Brussels sprouts, all seasoned with a touch of smoked paprika for a subtle depth of flavor. Topped with perfectly cooked eggs nestled right into the hash, this dish is as visually stunning as it is delicious. Finished with a sprinkle of fresh parsley for brightness, this quick and easy hash is ready in just 40 minutes and delivers a satisfying balance of textures and flavors in every bite. Perfect as a main dish or a side, this Brussels Sprouts Hash also makes a great option for serving a crowd.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 medium Yukon Gold potatoes
- 4 slices Bacon
- 1 small Red onion
- 2 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 whole Eggs
- 2 tablespoons Fresh parsley
Instructions
Trim the ends of the Brussels sprouts, remove any discolored outer leaves, and shred them thinly using a mandoline, food processor, or knife. Set aside.
Peel and dice the Yukon Gold potatoes into small 1/2-inch cubes.
In a large skillet, cook the bacon slices over medium heat until crispy. Remove the bacon, leaving the rendered bacon fat in the pan, and crumble the bacon once cooled.
While the bacon is cooking, finely dice the red onion and mince the garlic cloves.
In the same skillet with the bacon fat, add the diced potatoes. Cook over medium heat for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
Push the potatoes to one side of the skillet and add the olive oil. Sauté the diced onion and minced garlic in the oil for 2-3 minutes, until fragrant and softened.
Add the shredded Brussels sprouts to the skillet. Sprinkle with smoked paprika, salt, and black pepper. Stir everything together and cook for 5-7 minutes, stirring occasionally, until the Brussels sprouts are tender and lightly caramelized.
Make four small wells in the hash mixture and crack one egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks remain runny (cook longer if you prefer firmer yolks).
Sprinkle the crumbled bacon and freshly chopped parsley over the hash. Serve immediately, either straight from the skillet or transferred to individual plates.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 20.2 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 354 mg | 27% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2419 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
