Brussels Sprout Hash

Brussels Sprout Hash

Brussels Sprout Hash:

Probably not what you were expecting right? That’s OK, me either! I love creating recipes from the random leftovers in my fridge! By the end of the week, there are always odds and ends left from previous recipes (and as a Food Blogger it’s safe to say that this happens frequently and I despise food waste). Sometimes, that means creating some of my favorite dishes. For this delicious Sunday brunch I used the leftover Brussels sprouts from this Roasted Crudite Platter. I had bacon and blue cheese left from these Rustic Egg Salad Cups and I knew it had to get incorporated (because bacon)! Whether your have leftovers or not, you definitely want to enjoy this comfort filled low carb Brussels Sprout Hash!

Nutrition Information: 212 calories, 16 g. Fat, 12 g. Protein, and 4 g. Carbohydrates (without the sweet potato)

Brussels Sprout Hash

“School” Supplies:

-Cast Iron Skillet (my favorite) or other large skillet

– Cutting Board & Chef’s Knife

-Spatula

-Paper Towel & a Plate

Brussels Sprout Hash

“Class” Notes:

Slice the Brussels sprouts so they easily shred,  thinly slice your onions, and dice the bacon. Simple! Set aside the blue cheese, eggs, and (optional) sweet potatoes for later use. You will not need any additional fats (butter or oil) because you will be using the bacon fat to cook your food. Cook the bacon pieces until nice and crispy on medium heat. Remove and place on a paper towel till they are needed. Add the sliced onions to the bacon fat. Allow the onions to cook on low heat for several minutes until they are caramelized. If you are on a time crunch then saute till tender or if you are watching the extra carbs avoid them all together (but I will advocate for the caramelized onions…they really make this dish). Once they caramelize, remove them and add them to the plate with the bacon.

Brussels Sprout Hash

Using the same pan, toss in the shredded Brussels sprouts and allow them to cook for a 4-5 minutes. Saute until slightly tender. Add the bacon and onions and saute another few minutes! To add the eggs, I make small “nests” in the Brussels sprouts and create a place for the eggs to sit and not run all over the pan. Drop each egg in and allow them to cook until the whites are set. Remove the pan from the heat and sprinkle on the blue cheese. Serve by itself or over a sweet potato (optional).

Brussels Sprout Hash

I hope you love this simple and flavorful Brussels Sprout Hash!

Nutrition Information: 212 calories, 16 g. Fat, 12 g. Protein, and 4 g. Carbohydrates  (without the sweet potato)

Bon Appeteach,

-L

Brussels Sprout Hash

Print Recipe
Serves: 4 Cooking Time: 45 minutes

Ingredients

  • 2 cups Brussels Sprouts, sliced and shredded
  • 1/2 Yellow onion, sliced
  • 6 pieces Bacon, diced'
  • 1/4 cup Blue Cheese
  • Salt & Pepper to taste
  • Optional: Baked/ Microwaved Sweet Potato

Instructions

1

Begin by dicing the bacon and allow it to cook until crispy in a large skillet on medium heat. Remove to a paper towel lined plate and set aside.

2

Place the sliced onions in the bacon fat and cook on low heat for 20-30 minutes (optional) until they caramelize. Once caramelized, place them next to the bacon.

3

Add the sliced Brussels sprouts to the pan and saute for 4-5 minutes (do not over cook).

4

Add the bacon and the onions and saute and additional minute.

5

Make 4 holes or "nests" by pushing the Brussels sprouts aside a bit in the pan. Crack an egg into each and allow them to sit and cook until the whites are set.

6

Remove from heat and sprinkle on the blue cheese. Add salt & pepper to taste.

7

Serve over a sweet potato or by itself!

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