Paleo Breakfast Recipe: Brussels Sprouts Hash & Eggs

IMG_0758Brussels sprouts are a favorite vegetable in our house. We like them roasted, braised with bacon, sautéed and baked in a PaleOMG-style cream sauce. But we’d never had them for breakfast.

This weekend, I was committed to changing that. And change it I did. And I have to say, I am never looking back! We had this awesome Brussels Sprouts Hash with poached eggs, bacon and some sweet potato & beet hash browns for breakfast Sunday morning, and it was glorious.

This was so easy to make, and a really great alternative to our typical hash with sweet potatoes. I paired it with the sweet potatoes and beet hash browns simply because I had left overs already shredded from yesterday’s breakfast and wanted to use them up. I simply browned them in a pan with some ghee to get them crispy- delicious!

But the Brussels sprouts hash was definitely the real star of the show Sunday morning. If you’re looking for some ideas to use Brussels sprouts, add this one to your list.

Brussels Sprouts Hash

Here’s how you can make it in your kitchen:

  • about 3 cups brussels sprouts, sliced lengthwise into 1/4 inch pieces
  • 4 strips of bacon
  • 1/2 onion, chopped
  • 1/2 tsp seasoned salt
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • salt and pepper to taste

1. Cook the bacon in a sauté pan over high heat until desired doneness (which is very crispy in our house!). Set aside on a paper towel to drain off any excess fat.

2. Turn the stove top down to medium-high heat. In the same pan, with the bacon fat still in there (don’t you dare get rid of it, people! It’s one reason this dish is so awesome!), add the onion and cook until slightly browned, about 1 minute.

3. Add in the Brussels sprouts and the spices, stirring to combine. Cook the hash until the Brussels sprouts are tender, browned and slightly crispy. This works best if you stir only occasionally, about once every minute. The hash will likely take about 7-10 minutes to cook.

4. Crumbled the bacon and add it to the hash, stirring to combine. Scoop half of the hash onto each of two plates, then top with your choice of eggs.


Let me know if you try this recipe and be sure to tell me what you think!

Brussels Sprouts Hash 4

Have Your Say

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s