Bacon and Brussels sprouts may not seem like the most obvious pairing, but once you try this simple hash, youāll wonder why you didnāt make it sooner. Crispy, salty bacon balances perfectly with the caramelized sweetness of Brussels sprouts, creating a dish thatās as satisfying as it is delicious.
This hash is a fantastic way to make the most of just a few ingredients. Start by cooking chopped bacon until it’s golden and crispy. The rendered fat becomes the perfect base for sautĆ©ing the Brussels sprouts and onions, infusing the entire dish with rich, smoky flavor. You can slice the sprouts thinly or quarter them, depending on the texture you prefer.
What makes this dish shine is the balance of textures: crispy bits of bacon, soft and golden Brussels sprouts, and a touch of onion for natural sweetness. If you like a little heat, toss in some crushed red pepper flakes or a dash of hot sauce. For added richness, top the finished hash with a fried or poached egg, the runny yolk adds a silky sauce that brings it all together.
This dish is not just tasty; itās also low in carbs, naturally gluten-free, and incredibly versatile. It works just as well for breakfast as it does for dinner, especially on nights when you want something comforting but not too heavy. And if you have leftovers, they reheat beautifully in a skillet the next day.
You can keep it classic with just bacon and Brussels sprouts, or bulk it up with extras like sweet potatoes, mushrooms, or even ground sausage. No matter how you serve it, this hash is all about bold flavors and easy preparation.
Whether you’re trying to use up extra Brussels sprouts or just want a fast and flavorful skillet meal, this bacon and Brussels sprouts hash hits the spot every time.
Ingredients
- 4 slices bacon chopped
- onion small, diced
- 2 cloves garlic minced
- 1 pound brussels sprouts trimmed and halved
- Salt and pepper to taste
- 1/4 tsp red pepper flakes
- 2 tbsp balsamic vinegar
- 2 tbsp parmesan cheese optional
- 2 tbsp parsley for garnish, chopped fresh
Instructions
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate.
- In the same skillet with the bacon grease, add the diced onion and minced garlic. Cook until softened, about 3-4 minutes.
- Add the Brussels sprouts to the skillet and season with salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the Brussels sprouts are tender and lightly browned, about 10-12 minutes.
- Drizzle the balsamic vinegar over the Brussels sprouts and stir to coat. Cook for an additional 2-3 minutes.
- Remove the skillet from heat and sprinkle the cooked bacon and shredded Parmesan cheese (if using) over the top.
- Garnish with chopped fresh parsley and serve hot.
Pretty tasty! I used a bit more red pepper flakes because I like heat. The 10-12 minutes worked for me, but I had to stir more often so they browned instead of steaming.
I used turkey bacon instead of regular bacon, turned out fine.
Turkey bacon? That’s interesting! I bet it was healthier, but does it taste as good? Hmmm…
Kinda bland. I added more spices but still felt like something was missing.
This was okay, but too much grease for my taste. I think next time I might use turkey bacon instead.
My husband ate it straight from the pan, no kidding. The lightly browned edges are the best part. Easy weeknight dinner!
Honestly that sounds perfectālightly browned edges are where itās at. š My kind of easy weeknight dinner too!
Not sure about the balsamic with brusselsāmine came out a little too tangy for my taste. Next time Iāll use less or add it later.
Totally get thatābalsamic can be punchy. Iāve had it go tangy too, so I usually start with a bit less (or drizzle at the end like you said). This sounds like an easy fix.
I didnāt have balsamic vinegar so I used regular vinegarā¦ big mistake. Everything tasted kinda sharp. If you follow the recipe with balsamic itās probably way better.
This is exactly the kind of savory, crunchy comfort food I love. The balsamic makes it taste kinda āfancyā without much effort. Will make again.
Is it just me or is this dish too salty? I followed the recipe exactly but felt like I needed a lot more balsamic to balance it. Not impressed.
I didn’t find it salty at all! Maybe try using less salt next time? Each person’s taste buds are different, you know?
Bacon and veggies?? Not sure about this combo, but Iām here for the crispy bacon! š
I was skeptical too, but the bacon makes everything better! The sprouts add a nice crunch. Give it a try, you might be surprised! š
Yuck! Not a fan. Who puts Brussels sprouts and bacon together? Why would you ruin good bacon like that?
Nope, donāt like it. Will not make again.
Made this tonightācrispy bacon + those browned brussels are a perfect combo. I used a little extra garlic and it was still not overpowering. Will definitely repeat.
Yes!! The balsamic with the browned edges is such a good move. I also love adding a bit more garlicāglad it still stayed balanced.
Hmm I tried it but mine felt a little too tangy from the balsamic? Maybe I drizzled too much. Still tasty thoughābrussels got nice color.
Balsalmic? You mean balsamic? I was confused.
I was skeptical about Brussels sprouts at first, but this recipe changed my mind! They were delicious.
brussel sprouts are always hit or miss for me but this was actually decent. bacon helped alot. parmesan would be better i guess
I dunnoā¦ Brussels sprouts are always kinda bitter to me, even with bacon. I did like the flavor though, but I think you could use more parmesan and maybe cook them a little longer. Also Iām pretty sure I used balsamic vinegar but it tasted more like regular vinegar š
Totally get thatāBrussels can be hit or miss. Glad the bacon helped! The balsamic + crispy bits combo sounds like it really makes them better.
Kinda boring… I expected more flavor. Maybe add some cheese on top next time?
Easy to make. My kids loved it! I’m gonna try it again next week! š„°
This is exactly the kind of quick, savory dinner I crave. The balsamic at the end makes the sprouts taste way more interesting than usualāwill definitely make again.
Best combo ever, but like bacon, right?? Kinda confused by the sprouts thing though.