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.
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.
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.
Season the hash with salt and pepper and top with the bacon and a fried or poached egg!
10 mins Prep Time:
20 mins Cook Time:
- 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)
- Cook the bacon in a medium to large skillet until crisp. Remove to a plate lined with paper towels.
- Cook the onions until soft, then add the Brussels sprouts and cook until they too begin to soften.
- 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.
- 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.)
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!