my fondness for brussels sprouts and bacon is undeniable. any new way to serve or mix & match these two ingredients will pique my interest.
i found the inspiration for this recipe on pinterest. i decided to do my own spin on it to fit my needs and likes.
is it breakfast for dinner? or dinner for breakfast? i’m not sure, but i’ll take it either way. i made this for dinner.
brussels sprouts hash
- 1 bag brussels sprouts, trimmed (remove outer layer or two of leaves)
- 1/2 large onion, diced
- couple slices of bacon, sliced into 1″ bits
- 1 Tbsp. butter
- 2 eggs
- 1 clove garlic, minced
- salt & pepper
- 2 Tbsp. parmesan (optional)
in a large pot, bring water to a boil. either add sprouts to the water, or steam them in a colander. cook for 5 – 8 minutes, or until slightly tender but still firm. drain and immediately add to a bowl of ice water to stop them cooking. when cool to the touch, halve the sprouts lengthways.
in a large pan or wok, add the bacon. cook until crisp & remove. to the bacon fat, add the onion. cook on medium heat until translucent, about 2-3 minutes. add garlic, and cook for an additional minute.
add butter to the pan. when melted, add the brussels sprouts to the onions. season with salt & pepper. (i also add a bit of season salt) cook until the sprouts are lightly browned, about 10 – 12 minutes.
add the bacon back to the pan to warm it back up. push the sprouts mix to the sides to create a hole in the middle of the pan. (optional: add an additional tablespoon of butter) crack two eggs into the middle and cook eggs as desired. remove from heat & serve immediately. sprinkle with parmesan.
the final product