Description
A delicious and savory Brussels Sprouts Breakfast Hash featuring crispy bacon, grated Yukon potatoes, and tender brussels sprouts, topped with perfectly cooked eggs and garnished with chili sauce and fresh cilantro. This hearty breakfast is easy to prepare and perfect for a satisfying morning meal.
Ingredients
Scale
Main Ingredients
- 1 cup grated Yukon potatoes
- 8-10 brussels sprouts, sliced thin
- 4 strips bacon, chopped
- 1 teaspoon granulated onion
- ½ teaspoon garlic salt
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 2-4 eggs
- Chili sauce, for garnish
- Cilantro, for garnish
Instructions
- Cook Bacon: Chop bacon and add to a skillet over medium-low heat. Cook slowly to render out fat and make bacon crispy.
- Prepare Vegetables: Meanwhile, peel and grate potatoes to measure 1 cup. Wash brussels sprouts, cut off stems, and slice thinly. Stir grated potatoes and sliced sprouts together in a bowl.
- Combine Seasonings: Once bacon is crispy, remove it from the skillet. Pour off bacon grease into the bowl with potatoes and sprouts. Stir in granulated onion, garlic salt, chili powder, and kosher salt. Mix well.
- Cook Hash: Return the skillet to medium heat and add the sprout mixture in an even layer. Let cook undisturbed for 5 minutes until the hash starts to brown and crisp.
- Stir and Continue Cooking: Stir the sprouts and potato mixture once to flip the hash and let it cook again without stirring for another 5 minutes to develop more crispiness, avoiding over stirring to prevent gumming.
- Add Eggs: When hash is crispy on edges, make 2 or more wells in the hash. Reduce heat to low and crack eggs into the wells. If the skillet is dry, add a drizzle of oil or butter.
- Cook Eggs: Cook until egg whites are set. To help set tops of eggs, cover the skillet with a lid or plate for about 1 minute near the end of cooking.
- Serve: Serve warm, drizzled with chili sauce and garnished with fresh cilantro.
Notes
- Use Yukon potatoes for best texture, but russet potatoes will also work.
- If you prefer a vegetarian option, omit bacon and use olive oil or vegan bacon substitutes.
- Adjust chili powder and chili sauce to taste for desired spice level.
- Cooking the hash undisturbed helps develop a crispy crust on the potatoes and brussels sprouts.
- Adding a lid to cook eggs helps cook the tops evenly without flipping.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 210 mg
