Revisited Recipe: Brussels Sprout & Bacon Hash

I have over 600 recipes (and growing) in the Kitchen Sink Diaries archive. Some of them have been tweaked and improved since their original post or were just really special to begin with. These revisited recipes are some of my all-time favorites that deserve a second look.

There's something to be said about the pairing of bacon and eggs, but I also really like the pairing of bacon and brussels sprouts. Put all three together, toss in some Yukon Gold potatoes for good measure, and you have the ultimate marriage of flavors in this easy skillet hash. It's the perfect thing to make when you're trying to use up the few remaining strips of bacon from the package in your fridge. The hash is typically a breakfast item but there's nothing wrong with digging into a plate of this for dinner or breakfast. Leftover hash (without the egg on top) keeps in the fridge for future breakfasts later in the week.

Bacon & Brussels Sprout Hash with Fried Eggs:
Serves two-three people

Ingredients

• 2-3 Yukon Gold potatoes
• 1 bunch of brussels sprouts
• 1 onion
• 3 thick-cut strips of bacon
• 2-3 eggs
• Splash of chicken stock or water
• Salt
• Pepper

See the entire original recipe here.