Enjoy the pleasures of this brussels sprouts and bacon dish by slowly breaking through the egg yolk, releasing its richness onto the pan roasted brussels sprouts. It’s just awesome.
This brussels sprouts and bacon hash recipe is: Gluten Free, Paleo, Primal, Low Carb and Wheat Belly friendly.
Brussels Sprouts and Bacon Hash: Brunch Personified.
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.
Are brussels sprouts paleo?
Absolutely. Brussels sprouts are part of the cabbage family in the group brassica oleracea. This group also contains kohlrabi, savoy, collards, kale, broccoli, cauliflower and broccolini.
To keep brussels sprouts paleo, either roast or sautee in olive oil, rendered bacon fat, duck fat or lard. They may also be steamed, but do not overcook as they will start to taste unpleasant.
How to clean brussels sprouts:
Cleaning brussels sprouts is easy. Here’s how to do it:
- Trim the stem. Cut closely to the base of the brussel sprout.
- Peel away the outer leaves. Just enough to reveal a clean brussel sprout.
- Discard any sprouts with worm or bug holes.
It’s that easy to clean your brussels sprouts!
Shredding Brussels Sprouts:
When you are preparing the brussels sprouts to be shredded, 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.
Want some other great Brussel Sprouts recipes?
Here are a few more to choose from:
Baked Brussel Sprouts Gratin
Roasted Brussels Sprouts with Bacon
Balsamic Honey Roasted Brussels Sprouts
Sauteed Brussel Sprouts Recipe
Final thoughts on the Brussels Sprouts and Bacon Hash:
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. Please let me know your thoughts!
- 1 LB Brussels Sprouts cleaned and sliced approx ¼”
- 3-4 Slices 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 Red Pepper Flakes optional
- 1 TSP Bacon Fat or other cooking fat
- 2 Large Eggs
- 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!
For the slow cooked egg, it is best to cook them one at a time so they don’t stick together. If you’re in a rush, cook up to 4 in the pan, but you will need to increase the cook times a little bit due to heat loss from the additional eggs in the pan.
Really good. I love brussel sprouts but have never had them for breakfast. Nice change from normal “brunchy” options that are out there. Who needs a strata when you have sprouts?!?