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Brussels Sprout Hash

Brussels Sprout Hash

Brussels Sprout Hash

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
large skillet
2
cutting board
3
sharp knife
4
measuring spoons
5
measuring cups

Ingredients

Vegetables

  • 1
    1 pound Brussels sprouts
  • 2
    0.5 unit medium yellow onion
  • 3
    2 unit cloves garlic

Protein

  • 1
    0.5 cup cooked bacon

Fats & Oils

  • 1
    2 tablespoons olive oil

Seasoning

  • 1
    0.5 teaspoon salt
  • 2
    0.25 teaspoon black pepper
  • 3
    0.5 teaspoon red pepper flakes

Directions

1

Wash and Dry Brussels Sprouts

Wash the Brussels sprouts thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels. This will help them get nicely browned when cooking.

2

Trim and Halve Brussels Sprouts

Use a sharp knife to trim the hard ends off each Brussels sprout. Cut the sprouts in half lengthwise. If any of the sprouts are very large, cut them into quarters.

3

Prepare Onion and Garlic

Peel the onion and cut it into a small dice. Mince the garlic cloves. Dicing means to cut into small cubes, about 1/4 inch in size, ensuring even cooking. Be careful when using a sharp knife.

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4

Prepare the Bacon

If using bacon, cook until crispy and then chop or crumble into pieces. If you're using pre-cooked bacon, simply chop or crumble it.

5

Heat the Skillet

Heat the olive oil in a large skillet over medium-high heat. A cast iron skillet is ideal for even heating, but any large skillet will work. Let the oil get hot before adding the vegetables.

6

Cook the Onions

Add the diced onion to the hot skillet and cook until translucent, about 3-4 minutes, stirring occasionally. Translucent means the onions will become clear and slightly see-through. Be careful not to burn them. The aroma will change as they cook and become sweeter.

7

Add Garlic

Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter quickly.

8

Add Brussels Sprouts and Seasoning

Add the halved Brussels sprouts to the skillet. Season with salt, black pepper, and red pepper flakes. Stir well to coat the sprouts with the oil and seasonings.

9

Cook the Brussels Sprouts

Cook the sprouts, stirring occasionally, until they are tender and browned, about 10-12 minutes. Avoid overcrowding the pan for best results. If the sprouts start to stick, you can add a tablespoon or two of water to help loosen the fond (the browned bits at the bottom of the pan).

10

Add the Bacon

Add the cooked bacon to the skillet. Stir to combine with the Brussels sprouts.

11

Final Seasoning and Serve

Taste the hash and add more salt or pepper if needed. Serve hot.

Recipe Tips

  • For best results, do not overcrowd the skillet. This will prevent the sprouts from browning properly.
  • If you don't have bacon, you can use diced ham, sausage, or pancetta as an alternative. For vegetarian options, add a can of rinsed and drained chickpeas or cannellini beans, or simply omit the meat altogether.
  • Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
  • Be careful when using a sharp knife. Use a cutting board and keep your fingers away from the blade.
  • Use fresh, firm Brussels sprouts for the best flavor and texture. Avoid sprouts that are yellowing or have a strong odor.
  • Serve hot as a side dish for breakfast or brunch, or as a hearty side for dinner. Garnish with a sprinkle of fresh parsley or red pepper flakes.

Nutrition Facts (per serving)

Calories

250 kcal

Carbs

25g

Protein

10g

Fat

15g

Fiber

8g

Sugar

5g

Sat. Fat

5g

Sodium

600mg

Trans Fat

0g

Cholesterol

35mg

Potassium

500mg

Vitamin A

500%

Vitamin C

120%

Calcium

80%

Iron

2%

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