Brussels Sprout Hash with Sweet Potato and Bacon

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It would be great fun to change things up a bit and do brussels sprouts for breakfast in a ‘hash’ along with some bacon, onions and sweet potato served with fried eggs!


  • 4 strips bacon, cut into 1 inch pieces
  • 1 small onion, diced
  • 1 small sweet potato, cut into 1/2 inch pieces
  • 1 clove garlic, chopped
  • 1 pound brussels sprouts, trimmed and sliced
  • salt and pepper to taste
  • 4 eggs


  1. In a pan, cook bacon in a medium heat. Set aside.
  2. n the same pan, saute until tender the sweet potato and onion for about 4-8 minutes.
  3. After which, add garlic and saute until fragrant for a minute.
  4. Put in the brussels sprouts, wait until i’ts also tender, more or less 4 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
  5. Season with salt and pepper to taste.
  6. Create 4 small wells in the hash, add the eggs and cook until the desired level of done-ness.

Option: Place the pan in the oven to finish cooking the eggs and to ensure that the tops of the eggs cook fully.

Option: Omit the bacon and cook everything in 1 tablespoon oil for a lighter vegetarian version

Option: Add 1/2 cup coasely chopped kimchi before adding the eggs.

Nutrition Facts: Calories 472, Fat 25g (Saturated 8g, Trans 0), Cholesterol 369mg, Sodium 1069mg, Carbs 31g (Fiber 10g, Sugars 9g), Protein 34g


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