Bacon and Brussels sprouts may not seem like the most obvious pairing, but once you try this simple hash, youâll wonder why you didnât make it sooner. Crispy, salty bacon balances perfectly with the caramelized sweetness of Brussels sprouts, creating a dish thatâs 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 sautĂŠing 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; itâs 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.