Brussels Sprout Hash with Fried Eggs

Brussels sprouts and bacon love each other like peanut butter and jelly, and if you haven’t tried this combination yet, you’re really missing out. And if you think you don’t like Brussels sprouts, you’re wrong. These tiny little cabbages are delicious when prepared properly and are a nutritional powerhouse.

Brussels Sprout Hash with Fried Eggs (from Food for my Family)
Brussels Sprouts
Bacon
Apple Cider Vinegar
Salt and pepper, as needed
Eggs

To serve 1 person: take 2 pieces of bacon and cut into lardons, a medium dice. Over medium heat, fry until desired crispiness. While the bacon is frying, prepare the Brussels sprouts: take a handful of sprouts, trim the ends, cut in half, then thinly slice. When the bacon is done frying, add the sprouts and a splash of cider vinegar, and cook until sprouts are softened, 3-4 minutes. Remove to a plate. Reduce heat to medium low, and if necessary, add a little more fat to the pan so your eggs don’t stick. Fry your eggs however you like, adding salt and pepper as desired. Place fried eggs on top of hash and enjoy!

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I’ve made this the last two weekends for 5+ people and used a pound of bacon and a pound of sprouts. Use as many eggs per person as you’d like. If you’re feeling fancy, you can add chopped onion, garlic, and chopped fresh herbs with the sprouts. And for a quick weekday breakfast, have the hash already prepared: warm the hash in the skillet before frying eggs. Or, crack eggs directly onto the hash, cover, and cook until they’re done enough for you. Or scramble the eggs into the hash.

You might also like:
Brussels Sprout Salad with Pancetta and Cranberries
Sweet Potato Hash

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