Bacon & Brussels Sprout Hash

A delicious winter hash with brussels sprouts, potatoes, bacon, and topped with a fried egg

I'm getting back in the routine of going to our neighborhood farmer's market on Sundays, and I was on the lookout for some new spring vegetables. Instead, I came home with the last crop of my winter favorites: brussel sprouts, dino kale, and Yukon gold potatoes. I love to feature fresh farmer's market produce as simply as possible (as evidenced here in my pesto linguine with farmer's market veggies), so I diced the brussel sprouts, potatoes, and an onion with some leftover bacon I had in my fridge. It was a comforting meal that would be perfect for breakfast, lunch, or dinner. The fried egg breaks open on top and the yolk forms a sauce that makes it all come together.


More Hash Recipes:
- Chorizo, Pepper, & Potato Hash
- Duck Hash
- Vegetable Hash


Bacon & Brussels Sprout Hash with Fried Egg:

• Dice three small to medium-size Yukon gold potatoes, one yellow onion, and quarter one container of brussel sprouts.
• Dice three strips of thick-cut bacon and cook in a large skillet for 3-5 minutes, until bacon is crispy.
• Use a slotted spoon to remove bacon from the pan (keep drippings in the pan). Set bacon bits aside.
• Add potatoes and onions and cook for 4-6 minutes, adding a little olive oil if necessary.
• Add the brussel sprouts and season the vegetable mixture with salt and pepper.
• Cook vegetables for 4-6 minutes, until they soften and are brown in some areas.
• Add 2 tbsp. chicken stock and cook for another 5 minutes.
• Once all vegetables are tender, turn off the heat and stir in the bacon bits.
• Meanwhile, fry 2 eggs to desired doneness. Season with salt and pepper.
• To assemble, divide hash onto plates and top each with a fried egg.

Serves two