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.
This is the best hash I’ve ever made! The bacon makes everything better. š
Yum! My family loved it! Even my kids who usually hate Brussels sprouts ate it all.
So glad to hear your family enjoyed it! I was skeptical about Brussels sprouts, but this recipe changed my mind. Definitely going to make it again!
Brussels sprouts? Eww! No way my kids would eat those. What if they just liked the bacon? Lol.
Iām skeptical about raw brussels turning tender that fast. But it did! My brussels were halved and I kept the skillet hot so they browned instead of steaming. Solid recipe.
Yeah I was skeptical tooāraw brussels usually take forever. Keeping the skillet really hot (and halving them) makes a big difference for browning instead of steaming. Glad it worked for you!
Yummy!! Would recommend. But whatās with that red pepper? It made it a bit too spicy for my kids. Use less pepper next time for sure.
I think it’s perfect with the pepper! Kids just need to toughen up a little! š
I hear you! Kids can be sensitive to spice. Maybe just a pinch next time? Glad you liked it otherwise!
My brussels took closer to 18 minutes to get tender, but that might be my stove. Once they browned, it tasted great and the vinegar helped a lot.
So good!! Even my kids ate it without fussing! Definitely making this again.
What’s a Brussels sprout? I tried it and found it bitter, bleh. Not my jam.
Way too much balsamic for my taste. Next time Iāll use half, because it got kinda sweet. Still good thoughājust tweak the amounts.
Made this for dinner and itās honestly a new favorite. Crispy bacon + the brussels browning is perfect, and the balsamic gives it this sweet-tangy kick. I added extra parmesan becauseā¦ why not.
I liked it, but mine turned kinda bitter? Maybe I cooked the brussels too long. Still tasty thoughānext time Iāll use less balsamic maybe.
Yes!! The balsamic + crispy bacon combo is unreal. I made it last night and the brussels got perfectly browned too. Extra parm is definitely the correct call š
So good but way too much grease! I felt sick after eating it.
Why do people even like brussels sprouts? Still tasted alright tho.
This hash is a game changer! The bacon and brussels sprouts work so well together. Definitely making again!
I tried it but the brussels sprouts tasted bitter. Maybe it was just mine? I’ll stick to broccoli.
Bacon and sprouts together? Yumm!!! So good and easy to make. I’m definitely adding this to my dinner lineup!
It was okay, but my kids wouldn’t eat it. I think they just don’t like Brussels sprouts. Maybe Iāll try it without them next time.
This was pretty good, but I think mine needed more time. The brussels were still a little firm after 12 minutes. Next time Iāll cut them smaller or cook a bit longer. Flavor was still great though.
I was skeptical about adding vinegar, but it actually made it taste great!
Vinegar? Really? I never thought of that. Might just try it now, thanks for sharing!
I love this recipe! Super easy and delicious. My husband was impressed.
I don’t have balsamic vinegar, so I just used regular vinegar. Still turned out okay, I guess.
This was actually really good, like āwhere has this been all my lifeā good. I added a squeeze of lemon at the end and it tasted even fresher.
Ooh that lemon idea sounds greatābet it really brightens the balsamic and bacon. Iāve never thought to add citrus at the end. Thanks for sharing!
This dish was a hit at our family dinner! The bacon adds a perfect crunch. 5 stars!
Easy peasy and tasty! Iāll be making this again for sure!
I made this dish without the balsamic vinegar because I didn’t have any. Honestly, it was still pretty good. Give it a try!
Nice! I think bacon makes everything taste better. I might try it without the vinegar too! Thanks for sharing!
This is the best thing Iāve ever cooked! Give me more bacon recipes!
I dont like brussel sprouts at all, thought I give them another shot. This was ok but still nahhh. What’s wrong with people liking these??
I didn’t have balsamic vinegar, so I used apple cider vinegar. It still turned out good enough!
Solid flavors, but mine took closer to 15-18 minutes for the sprouts to get tender. Still delicious thoughācrispy bacon + browned edges is a great combo.
Absolutely delicious! I added some extra bacon because… why not? Can’t go wrong with bacon!
Sooo good! But why is balsamic vinegar sold in such small bottles? I need a bigger one!
I love brussels and bacon! This is now one of my faves! ā¤ļø
This recipe is really easy to follow and tastes amazing! My family loved it!
Balsamic vinegar? Is that like win or somethin’? š¤ I used soy sauce instead. Worked fine!
This hash is so tasty! The bacon adds a nice crunch, and the sprouts are awesome. I doubled the recipe for my family and everyone loved it!
Easy to make but wish I had added more cheese. Can I put more cheese than the recipe says? Just love cheese!
I donāt knowābalsamic felt kinda weird with Brussels sprouts. It was okay, but not something Iād crave again. Next time I might use less vinegar or swap it for lemon.
Okay but why does everything taste better with bacon grease? š I followed the steps and it came out really flavorful. My kids even ate the brussels!
Lol I swear bacon grease is basically seasoning magic. š Glad your kids actually ate the brusselsāsuccess!
Not gonna lie, Iām skeptical of brussels with balsamic š but bacon grease is hard to argue with. Did you cook them long enough to really brown? Sounds good though.
Idk why but mine came out soggyā¦ I think I didnāt trim enough or my pan wasnāt hot enough. Tasted good though. Next time will try higher heat.
Are brussels sprouts supposed to be that crunchy? Mine didnāt cook enough, I guess.
Bacon grease againā¦ wow š But okay, I get it. Tastes great.
Right? š Bacon grease is basically flavor insurance. Glad it worked for you!
Brussels sprouts can be tricky. Mine were kinda soggy at first, but after I kept cooking until they browned they turned out great. Next time Iāll cut them a little smaller.
I skipped the parmesan (didnāt have any) and it still worked. Maybe not as rich, but the bacon grease flavor is doing the heavy lifting.
Totally agreeāParmesan is optional. Bacon grease + balsamic really carries the flavor. I usually do the same when Iām out of cheese and it still tastes great.
I followed it mostly, but accidentally grabbed regular pepper instead of black pepper (lol). Still turned out tasty. The red pepper flakes were the right amount of heat.
Okay butā¦ is it really a āhashā without potatoes? š Still tasty, just not what I expected.
Iām not the best cook, but my partner loved it. Thanks!
I was skeptical about Brussels sprouts, but this recipe changed my mind. It’s a great way to eat healthy and still enjoy it. Will make again for sure!
I dunno, Brussels sprouts still sound gross to me. Just bacon can’t save everything.
I tried this last night and wow, it was a hit! Bacon really makes everything better. Thanks for sharing!
I followed it pretty much, but mine needed closer to 15 minutes for the sprouts to really get tender. Still delicious thoughābacon + brussels is a no-brainer.
I only had dried parsley (oops). It was still good, but it didnāt feel as fresh. Also I added the parmesan earlier and it got a bit clumpyālearned my lesson.
Made this tonightāso crispy and flavorful. The balsamic touch is perfect and the brussels browned nicely. I used parmesan and it definitely kicked it up.
Yes! That balsamic really makes the brussels taste way more ācaramel-yā instead of just cooked. I also love using parmāadds that salty little punch. Glad it turned out crispy for you!
Made this tonight and it was ridiculously goodācrispy bacon + those lightly browned Brussels sprouts are such a winning combo. Followed the balsamic step exactly and the flavor is bright but still savory. I added the parmesan too and wouldnāt skip it.
I love how simple it is. Also, the idea of using bacon grease to cook the onion/garlic is elite. Parmesan on top is a must in my opinion.
Couldāve used more sauce or cheese. I did the parmesan optional part and it helped, but without it I felt like it was kinda dry. Still, the bacon grease flavor is real.
Didnāt work for me. Maybe my skillet was too hot? The outside got browned but the inside was still tough. Also 1/4 tsp red pepper flakes might be too much if youāre not into heat.
Bacon makes everything better. Thatās it.
This is comfort food in disguise. Even my picky eater liked it (and he usually hates āgreen stuffā). The bacon grease definitely helpsāno regrets using it.
Comfort food in disguise is right š The bacon grease really makes it. I didnāt have balsamic so I used apple cider vinegarāstill tasted great. My family asked for seconds (which NEVER happens with brussels).
Pretty tasty but I think my sprouts took longer than 12 minutes. Next time Iāll cut them a bit smaller. Still, the bacon grease + garlic combo is elite.
Iām skeptical about balsamic with brussels sprouts but I tried it anyway. It tasted fine, not amazingāmore like a savory-sweet side dish. Would eat again though.
Same hereāI was sure the balsamic would be too tangy for sprouts, but it actually works. I like to let it caramelize a minute longer so itās less āvinegaryā and more sweet-savory.
I dunnoā¦ balsamic on brussels always feels a little weird to me. Like, itās good but Iād rather use lemon or just more garlic. Still, your description sounds like itās not bad.
Honestly sounded a bit fancy for a weeknight hash, but it was super easy. The balsamic at the end is the whole magic trick. Yummy!
Way better than I expected. My husband hates brussels, and he went back for seconds. Best part was the crispy bits. 10/10.
I think I overcooked the brussels a littleāthey were more soft than browned. Flavor was good, just texture was off. Lesson: donāt walk away from the pan.
Ahhh yeah, that happens when you get busy. They really do need that āstir, donāt wanderā window to brown. Next time try higher heat for a couple minutes at the end (and cut them halved so they lay cut-side down).
Honestly I donāt get how people brown brussels without burning them. If they were soft but not browned, maybe your pan wasnāt hot enough? Also 10-12 min feels longāmine are usually done in like 6. Still, glad it tasted good!
Not gonna lie, I thought it would be too vinegary. But once everything cooked together, the balsamic mellowed and tasted balanced. The whole thing feels hearty without being heavy.
I had the same worry about the balsamicāmine always turns out ātoo muchā if I donāt watch it. Glad it mellowed for you! Definitely adding this to my rotation.
Balsamic + brussels feels kinda weird to me š but if it mellows then ok. I might cut the vinegar a little and add more bacon. Has anyone tried it without the parmesan?