Thinly sliced brussels sprouts are cooked in rendered bacon fat with caramelized shallot until golden and crispy. This brussels sprout hash is the perfect low-carb morning dish with a poached egg. You can even serve it as an easy side dish with goat cheese and vinaigrette!
Most breakfast dishes are chock full of carbs (hellooo banana oatmeal pancakes). And while there's nothing wrong with a great pancake recipe, sometimes we want a low-carb, high-fat breakfast with lots of protein. Enter this brussels sprouts hash recipe.
We're focusing on savory breakfast recipes on WMM lately because we just don't have enough for you. So today's a win because it checks all the boxes of savory, delicious, and healthy breakfasts.
I'm sharing tips to keep the brussels sprouts super crispy, and I'll walk you through a few recipe variations and cooking options if you want to add peppers or sweet potatoes, or even make this on a sheet pan.
Here are the simple ingredients to make this recipe. Skip down to the recipe card for exact measurements.
- Brussel sprouts: grab one pound of brussels sprouts. It may seem like a lot, but they cook down!
- Bacon: thick-cut, low-sugar bacon is what we used. See the section on how to make this recipe for tips to slice it.
- Shallot: this is a small, mild onion you can find in the produce section near the garlic. Swap this for red onion or yellow onion if you have those on hand.
- Garlic: fresh garlic adds a ton of flavor to this recipe, but garlic powder is another good option.
- Spices: ground mustard, salt, and black pepper. It's not the end of the world if you don't have ground mustard. Don't make a special trip to the grocery store just for this ingredient!
- Eggs: topping this with a simple poached egg is to die for. The runny egg yolk spools over the hash and creates a sauce to mix into the greens. You can also use a fried egg if that's easier for you.
How to Make Brussel Sprout Hash
These step-by-step photos will show you how to make this crisp brussel sprout hash. Jump down to the recipe card for the full recipe!
- Prep the brussels sprouts: trim off the ends and peel away bruised or discolored leafy greens. Slice in half lengthwise and place them cut side down, then slice into small strips. Alternatively, slice off the ends and pulse them in a food processor a few times to shred. Add them to a bowl with the salt, pepper, and ground mustard.
- Crisp the bacon: Add a bit of oil to a large skillet over medium-high heat. Add the sliced bacon and cook until crisp. Transfer the crispy bacon bits to a paper towel.
- Cook the shallot: remove all but 2 tablespoons of the rendered bacon fat to a heat-safe bowl. Add the shallot and garlic to the pan and cook over medium heat until soft and fragrant.
- Cook the brussels sprouts: Add half to the sauté pan with the bacon fat. Cook on medium-high heat until crispy. Leave the Brussels in the fat to cook, without stirring, a few times to help them crisp up. Remove to a bowl and repeat with the rest of the brussels sprouts. We're working in batches to help crisp the veggies. If you overcrowd the pan they will steam and become soggy. If you need more oil for the second batch to cook, add some of the reserved bacon fat or olive oil if needed.
- Stir and serve: add the other half of the Brussels sprouts back to the pan with the crispy bacon pieces and stir again to combine.
Breakfast Option: Fill a tall saucepan with water and add a splash of white vinegar and bring it to a boil. Crack an egg into a dish then, once the water is boiling, stir it quickly into a vortex with a spoon and drop the egg into the swirling water. When it stops spinning, turn the heat off and let the egg cook and simmer in the hot water for a few minutes, or until the egg white is set and firm to the touch. Top the hash with the poached egg and a dash of hot sauce, red pepper flakes, or everything bagel seasoning.
Side dish option: if you want to make this as a side, crumble goat cheese on top and make a quick vinaigrette with olive oil, apple cider vinegar, honey salt, and pepper and pour it on top. This would be a great Thanksgiving side dish!
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Brussel Sprout Hash: Expert Tips
Save time: Use a food processor to shred the brussels sprouts.
Crispy Brussels: don't overcrowd the pan when you're cooking the veggies. Working in batches helps them crisp rather than steam.
Add potatoes: dice sweet potatoes or russet potatoes into small, 1/2-inch cubes (so they cook quickly), then cook them in the skillet with olive oil before cooking the bacon.
Make it a sheet pan meal: Bake the bacon on a rimmed sheet pan at 425°F for 15-20 minutes until crispy. Remove the bacon to a paper towel then add the shallot, garlic, and brussels sprouts (and diced potatoes if desired). Stir them around in the bacon grease to coat then spread them into an even layer. Bake at 425°F for 30 minutes, stirring halfway through. Add the bacon back and stir before serving.
Fried eggs: Add the bacon hash back to the skillet then make four small wells and crack an egg in each. Cook on medium heat until the whites are set. You may need to cover the pan with a lid to help them cook quicker.
Leftover hash can be stored in an airtight container in the fridge for up to 4 days. It won't be as crispy, but you can reheat it over the stove to crisp it slightly. I don't recommend freezing this recipe.
Meal prep: chop the bacon, sprouts, shallot, and garlic in advance to save time.
If you love this recipe, don't forget to leave a comment and star review. You can tag me on Instagram so I can see it and feature you!
More Hash Recipes
- Sweet potato hash with sausage and peppers
- Sheet pan sweet potato breakfast hash
- Steak and potato breakfast hash
Brussel Sprout Hash
- 1 lb brussels sprouts ends trimmed, halved, and thinly sliced
- 1 teaspoon ground mustard
- salt and pepper to taste
- 12 ounces bacon sliced
- 1 shallot minced
- 2 teaspoons garlic minced
- 1 tablespoon apple cider vinegar
- Large skillet
- Cut the ends off of 1 pound of Brussels sprouts then peel away bruised or discolored leaves. Slice the brussels sprouts in half lengthwise then place cut side down on the board and slice into small strips lengthwise to shred. Add them to a bowl and toss them with the salt, pepper, and ground mustard.
- Next, slice 12 ounces of bacon into small short strips by turning it horizontally on the cutting board then slice along the length of the bacon.
- Add a dash of oil to a large saute pan over medium-high heat. When the pan is hot, but not smoking, add the sliced bacon and cook until the fat renders and the bacon starts to crisp. Transfer the cooked bacon to a paper towel-lined plate or cutting board. Carefully pour all but two tablespoons of the bacon fat into a heat-safe bowl or jar.
- Add the chopped shallot and 2 cloves of minced garlic to the pan with the remaining bacon fat and cook for 2-3 minutes, until soft and fragrant.
- Add half of the brussels sprouts to the pan with the shallot and garlic and cook, stirring occasionally, for 3-5 minutes. You want to let them sit for a while to crisp up before stirring. If you add too many at once and overcrowd the pan they will get soft and soggy rather than crispy. Repeat this process with the second batch until all of the brussels sprouts are crispy and you can see some of the pieces are golden brown. Add more of the reserved bacon fat to the pan for the second batch, if needed.
- When they're all cooked, add all of the brussels sprouts back to the pan with the bacon and turn the heat down to low to toss everything together with the apple cider vinegar.
- To make a poached egg for the top, fill a tall saucepan with water and add a splash of white vinegar and bring it to a boil. Crack an egg into a dish then, once the water is boiling, stir it quickly into a vortex with a spoon and drop the egg into the swirling water. When it stops spinning, turn the heat off and let the egg cook and simmer in the hot water for a few minutes, or until the egg white is set and firm to the touch. Slice off any stringy egg whites then top the hash with the egg right away and enjoy with hot sauce or red pepper flakes. See notes for side dish options.