This simple Brussels Sprouts and Bacon Hash is packed with healthy flavor and perfect for an easy supper, or weekend brunch.
I am a huge fan of Brussels sprouts, as long as they are cooked the right way. When you caramelize Brussels sprouts, they take and a wonderful sweet flavor. This recipe highlights that beautifully.
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To Make this Brussels Sprouts and Bacon Hash recipe you will need:
- bacon
- Brussels sprouts
- onion
- salt
- black pepper
- eggs
- coconut milk
- garlic powder
- cayenne pepper
- mixing bowl
- whisk
- skillet
- paper towels
- dish
- slotted spoon
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To begin, trim the stem ends off of your Brussels sprouts, and cut them in half. Wash them and leave them in a colander to drip dry for a bit.
Saute some diced bacon in a large skillet (preferably cast iron) over medium heat until it is nice and crispy.
You can also make this with turkey bacon. If you do, add a little butter or duck fat to cook it in, as turkey bacon is very lean.
Scoop the bacon out with a slotted spoon and place it in a dish that is lined with paper towels. Set it aside for now.
Cook your Brussels sprouts and some diced onion in the bacon drippings over medium heat, until the Brussels sprouts are beautifully caramelized.
Do your best not to eat all of those gorgeous Brussels sprouts before you even get the hash made. I mean, just look at them!
Next you’ll beat some eggs, along with coconut milk, garlic, salt, pepper and a dash of cayenne pepper.
Make a space in the center of the skillet and pour in the egg mixture. Let it sit for a couple minutes so that the eggs begin to cook over medium low heat.
Slowly begin stirring in the Brussels sprouts and onion. Cook it until the eggs are done.
Sprinkle in the cooked bacon and your meal is finished!
This recipe is so easy to make, and you will the sweet flavor that the Brussels sprouts develop when they are caramelized like that.
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Easy Brussels Sprouts and Bacon Hash
Ingredients
- 5-6 slices thick-cut bacon, diced
- 1 lb Brussels sprouts
- 1 medium onion, diced
- 6 eggs
- 1/4 c coconut milk
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
Instructions
- To begin, trim the stem ends off of your Brussels sprouts and cut them in half. Wash them and leave them in a colander to drip dry for a bit.
- Sauté the diced bacon in a large skillet (preferably cast iron) over medium heat until it is nice and crispy.
- Scoop the bacon out with a slotted spoon and place it in a dish that is lined with paper towels. Set it aside for now.
- Cook your Brussels sprouts and the diced onion in the bacon drippings over medium heat, until the Brussels sprouts are beautifully caramelized.
- Next you’ll beat the eggs, coconut milk, garlic, salt, pepper and a dash of cayenne pepper together until bubbly.
- Make a space in the center of the skillet and pour in the egg mixture. Let it sit for a couple minutes so that the eggs begin to cook over medium low heat.
- Slowly begin stirring in the Brussels sprouts and onion. Cook it until the eggs are done.
- Sprinkle in the cooked bacon and your meal is finished!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Article: Why I Quit Eating Pork