One of the pleasures of this brussels sprouts and bacon dish is to break through the slow cooked egg yolk, releasing its richness on the pan roasted brussels sprouts. The second holy trinity of bacon, onion and garlic add a savory layer which will make your mouth water.
This brussels sprouts and bacon hash recipe is: Gluten Free, Paleo, Primal, Low Carb and Wheat Belly friendly.
Brussels Sprouts and Bacon Hash with Slow Cooked Egg
Brussels sprouts and bacon are a match made in culinary heaven. Add in some garlic, onion, red pepper flakes and a sunny-side-up egg? Oh man. This one goes down in my recipe book as breakfast nirvana. Although this recipe takes a little bit of time to make, it is worth every minute.
When I think of brussels sprouts, the first thing that comes to mind is the nutty flavor from roasting these little green gems. I’m not a huge fan of steamed or boiled sprouts (although these preparation methods do have their place) simply because they typically leave the sprout a mushy, watery mess that nobody wants to eat. On the other hand, roasting a sprout makes them crispy with a wonderful caramelization that melts in your mouth.
QUICK COOKING TIP: When you are preparing the brussels sprouts, take care not to slice the sprouts too thin. Very thinly sliced sprouts tend to turn to mush in the pan. This can happen if you are using a food processor with the slicing blade. It takes an extra minute to slice the sprouts by hand, but you can control the size of the slice pretty easily. For this recipe, I like them to be sliced just shy of 1/4″. This width will keep most of the sprout slices together with just some loss of the outer leaves to make the hash tender and really packed full of flavor.
Let’s get to this brussels sprouts and bacon hash!
- 1 LB Brussels Sprouts cleaned and sliced approx ¼”
- 3-4 Slices of Cooked Bacon roughly chopped (learn how to cook bacon in the oven!)
- ½ Red Onion peeled and diced
- 2 Cloves Fresh Garlic minced
- 2 TBSP Bacon Fat or other cooking fat
- 1 TBSP Olive Oil
- Kosher Salt & Fresh Cracked Pepper
- ¼ TSP to ½ Red Pepper Flakes optional
- 1 TSP Bacon Fat or other cooking fat
- 2 Organic fresh Egg
- Kosher Salt & Fresh Cracked Pepper
Heat a heavy bottom pan over medium high heat. Add the bacon fat and olive oil to the pan. When the oil shimmers, add in the red onion and a pinch of salt. Cook for 4-5 minutes, stirring occasionally.
Add in the brussels sprouts to the pan. Add in another pinch of salt and a few grinds of pepper. Cover the pan and lower to medium heat. Cook for 10-12 minutes, stirring occasionally.
When the brussels sprouts are soft, turn the heat up, adding in the garlic, bacon and red pepper flakes if using. Stir for 1-2 minutes and set aside while you make the slow cooked egg.
Using a good non-stick pan, heat the fat over medium-high heat. When the fat is melted, add in the egg(s). Cover immediately. Cook for 1 minute.
After 1 minute, turn the heat to low for 1 minute. Turn the heat off and let the pan sit for an additional minute, or until the white has set on the egg.
Slide the egg off onto the brussels sprouts and bacon hash.
Serve hot and enjoy!
Final thoughts on the Brussels Sprouts and Bacon Hash:
If you love bacon, brussels and eggs, then this is a recipe that is made just for you. If you’re not a brussels sprouts lover, perhaps it would be better to start off with the Pan Seared Brussels Sprout Recipe or the Balsamic Honey Roasted Brussels Sprouts Recipe. They are both delicious, take a lot less time and are usually sides made with dinner. Let’s be honest here, dinner is a much more traditional time to eat brussels sprouts.
Looking to tweak the recipe a bit? Add in some crumbled sausage or sun dried tomatoes. If you’re not paleo, shave some gruyere cheese or add in some crumbled goat cheese. Either would add in some great depth of flavor.
I hope that you like this brussels sprouts and bacon hash recipe. If nothing else, the slow cooked eggs are just brilliant on almost any savory breakfast dish.