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Brussels Sprouts, Sweet Potato, and Bacon Hash

May 1, 2012

Tell me the truth….are you a Brussels sprouts hater?  I know knew a lot of them.  The reason I say knew is that every Brussels sprouts nay-sayer that has tried my tasty Brussels sprouts and bacon has been converted.  I do not recall being served fresh Brussels sprouts as a child.  I don’t remember my mom ever making them at all, but I do recall my grandmother cooking frozen Brussels sprouts.  I also do not remember hating them, but I do remember that early in my marriage I decided to prepare some frozen sprouts and instantaneously regretted my decision.  It was several years later when I finally decided to give fresh ones a try, using a recipe from Tyler Florence’s book Dinner at My Place.  Sold!  Now my whole family loves them, and we have them at every holiday.  Family favorite!

Fall Creek Farms sells beautiful fresh Brussels sprouts 10 for $1.00, so when I picked some up a couple of weeks ago I decided to pair them with the sweet potatoes that I had also purchased at the FCF stall 3/$1.00 and some Link 41 bacon to make a wonderful hash.  I love hash…..you can pretty much throw whatever into a pan then top it with a fried or poached egg and voilà-perfection!

Prior to beginning your recipe, bake a couple of sweet potatoes and allow them to cool slightly. I baked mine in the microwave since I was short on time. Don’t cook them until soft….you want them to still be a little firm on the inside.

Preheat a medium skillet (I used my 10″ Lodge cast iron skillet) over medium heat, then throw in a few strips of chopped bacon (I used three) and cook to desired doneness, then drain on paper towels.

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Add half of a sliced onion into the bacon fat and cook until soft. While the onion is cooking, quarter or slice about 10-15 Brussels sprouts, depending on the size. Add the sprouts to the softened onions and cook until they begin to soften.

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Slice the sweet potatoes into chunks and throw them into the pan with the onions and Brussels sprouts. Cook until the vegetables are cooked to your desired texture and the edges of the Brussels sprouts begin to blacken.

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Season the hash with salt and pepper and top with the bacon and a fried or poached egg!

Yield: 2

10 mins Prep Time:

20 mins Cook Time:

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Ingredients

  • 3-4 strips of bacon, chopped
  • 2 baked sweet potatoes, cut into chunks
  • 1/2 onions, sliced
  • 10-15 Brussels sprouts, quartered
  • salt & pepper
  • poached or fried eggs (optional)

Instructions

  1. Cook the bacon in a medium to large skillet until crisp. Remove to a plate lined with paper towels.
  2. Cook the onions until soft, then add the Brussels sprouts and cook until they too begin to soften.
  3. Add the sweet potatoes and cook to desired doneness. I like to cook them until the Brussels sprouts get a little brown and crispy on the edges.
  4. Salt and pepper to taste. Divide between two plates or bowl and top with a fried or poached egg if desired (it is physically impossible for me to consume hash without and egg on top. For me...it is a requirement. But you can do what you want.)

Notes

The prep/cook times do not include the time it takes to bake the sweet potatoes. This recipe can easily be divided to serve just one or multiplied to serve a group!

7.8.1.2
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https://chattavore.com/brussels-sprouts-sweet-potato-and-bacon-hash/

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Filed Under: By Course, By Main Ingredients, Main Dishes, Recipes, Sides, Vegetables or Vegetarian Tagged With: local food, main dishes By Mary // Chattavore 6 Comments

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Comments

  1. Steve Powell says

    May 1, 2012 at 8:41 pm

    Fresh vs. frozen...a WORLD of difference! This sounds delicious! I must try this! Thanks!!!
    Reply
  2. bamajammer says

    May 2, 2012 at 10:11 am

    I love fresh brussel sprouts. In fact, I was raised on them. Growing up in England, my Mum would make Bubble and Squeek which was a combination of leftovers which included brussel sprouts, ham or bacon, onion, and sometimes cabbage. Although I didn't know it back then, what my Mum created was a hash and it was delicious!! I've never had frozen brussel sprouts, but nothing beats fresh!!
    Reply
  3. Jenifer Harris VanDyke says

    May 3, 2012 at 9:48 pm

    We're gonna have to try this. We all love bacon, sweet potatoes & brussel sprouts... of course, my kids like the sprouts best raw. They call them baby cabbages! I think we'll leave off the egg though, since anything other than scrambled ultra-well (read, brown-ish) makes me gag. :)
    Reply
    • Mary says

      May 3, 2012 at 10:04 pm

      I went through about a 15-year phase where I abhorred eggs. Wouldn't touch them. Now, I can't get enough. I'm amazed that your kids like raw Brussels sprouts! I haven't even tried them like that. I'll be honest, I actually prefer this made with red or white potatoes, but it was still really good!
      Reply
  4. Mike says

    June 10, 2012 at 7:44 am

    I like to pull the leaves apart from the fresh ones and deep fry them
    Reply
    • Chattavore says

      June 10, 2012 at 10:07 am

      Sounds interesting, Mike. I very rarely summon the energy to deep fry anything but the next time I have some good, fresh Brussels sprouts I may just have to try that. I have, however, made "baked" Brussels sprouts chips-pulled the leaves apart, sprayed with oil, and baked until crisp (kind of like kale chips....but not :) ).
      Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.