Brussels Sprout and Bacon Hash

I absolutely love a savory breakfast. Give me eggs, bacon, and something with a little crunch over a stack of pancakes any day!

This hash is inspired by a brussels sprouts, bacon, and egg hash I had at a restaurant in Denver while visiting family. It’s one of those dishes I still think about, which says a lot (although I think about food a lot). I love finding the local spots when I travel, and that dish stuck with me long enough that I had to recreate it at home.

This version pairs my love of bacon and crispy brussels sprouts into one cast iron skillet. Even though there’s bacon and everything is cooked in bacon grease, there’s still a lot of veggie and protein packed into this dish! I suppose we can call it kind of healthy. And it’s deeply savory with a bit of a kick from the red pepper flakes. If you’re not a heat person, leave them out entirely. Or if you want more heat, drizzle on that hot sauce right before devouring.

As for the egg, cook it however makes you happy. I’m an over-easy, runny-yolk person through and through for this dish, but fried, poached, or even scrambled all work. Do whatever your heart (and tummy) desires!

Why You’ll Love This Brussels Sprouts and Bacon Hash

It’s one skillet and done in 35 minutes. Everything happens in the cast iron – the bacon, the shallot, the brussels sprouts, the garlic. One separate pan for the eggs and that’s it.

The cast iron gets hot enough to really crisp up the bacon and caramelize the edges of the brussels sprouts in a way that a nonstick pan can’t. If you have one, use it.

The bacon drippings are the sauce. There’s no heavy cream, no broth, no added butter. The flavor base for everything (the shallot, the brussels sprouts, the garlic bloom) comes entirely from what the bacon leaves behind in the pan. It’s rich, savory, and oh-so-satisfying.

The well technique for the garlic. Pushing the brussels sprouts to the edges and blooming the garlic and spices in a splash of reserved bacon grease in the center lets them cook properly without burning into the vegetables. That 30 seconds of fragrance is worth the extra step.

Flexible. The egg style, the heat level, even the cheese – all of it is adjustable to exactly how you and your family like to eat!

Ingredients

Thick-cut bacon: Six strips, cooked whole and then cut into chunky pieces with kitchen shears. Cooked strips are far easier to cut than raw bacon, and shears are cleaner than a knife. Thick-cut gives you more substantial pieces that hold their own in the hash, but any bacon will do (I mean … it’s BACON).

Brussels sprouts: Washed, trimmed and thinly sliced. As you slice, loose leaves will fall away from the head naturally. No need to slice those individually. Just set them aside and toss them in the pan with everything else. They crisp up perfectly on their own.

Shallot: One small shallot, thinly sliced. It goes into the hot pan right after the bacon and only needs about a minute to caramelize in the bacon grease. Keep an eye on it – the pan is hot and it can go from golden to burnt quickly.

Garlic: Two cloves, minced. Added in the center well with the spices rather than directly into the brussels sprouts, which gives it a chance to bloom properly without burning.

Salt, cracked black pepper, and red pepper flakes: The seasoning trio. The red pepper flakes bring a warm background heat that runs through the whole dish. Start with the recipe amount and add more at the table if you want it spicier.

Lemon: Squeezed directly into the pan when the bacon comes back in. It brightens all the savory richness and pulls everything together.

Eggs: Four large eggs, cooked separately to your liking. Over easy with a runny yolk is the strong recommendation here – that yolk breaks into the hash and becomes part of every bite. But cook them however you prefer.

Parmesan: Shaved, shredded, or grated all work and all taste wonderful. Shaved parmesan makes for a more striking presentation; shredded and grated incorporates more evenly. Use whatever you have.

How to Make Brussels Sprout and Bacon Hash

Crisp the bacon. Cook the strips whole over medium heat until crispy, then remove to a paper towel-lined plate. Reserve about 1 tablespoon in a small bowl to the side. Leave the remaining grease in the pan (about 2-3 tablespoons). If your bacon rendered a lot of fat, you can drain more. Just don’t throw out yet; you’ll use a splash of it later.

Caramelize the shallot. The pan is still hot, which is exactly what you want. The shallot needs only about a minute in the hot bacon grease.

Cook the brussels sprouts – and don’t rush this. Add them to the hot pan, coat them in the grease and shallot, then spread them into an even layer and leave them alone for 5 to 6 minutes. That undisturbed time is what builds the crispy edges. Stir, then cook another 5 to 6 minutes until tender and browned in spots.

Cut the bacon while the brussels cook. Use kitchen shears to cut the cooled strips into chunky pieces. This is the perfect window of time to get it done.

Bloom the garlic and spices in the center. Push the brussels to the edges, add a splash of reserved bacon grease to the well, and add the garlic, salt, pepper, and red pepper flakes. Let them get fragrant for about 30 seconds before stirring everything together.

Return the bacon and add the lemon. Toss the bacon back in, squeeze the lemon over everything, and toss to combine.

Cook the eggs. In a separate pan, cook the eggs to your liking. Sunny side up or over easy are recommended – that runny yolk is everything in this dish.

Plate and serve immediately. Divide the hash, top with the egg, add parmesan, extra cracked pepper, and red pepper flakes. Serve right away while it’s hot.

How to Serve Brussels Sprouts and Bacon Hash

Straight from the cast iron set in the middle of the table for a casual, relaxed weekend breakfast where everyone serves themselves.

As a weekend brunch spread alongside fresh fruit, orange juice, and good coffee. It’s hearty enough to anchor the whole table. Bonus points if served with a mimosa!

With crusty toast or a warm biscuit on the side for soaking up the yolk and any seasoned juices left on the plate.

With hot sauce on the table for anyone who wants extra heat. Sriracha, Cholula, or even a simple red pepper sauce all work perfect alongside the flavors here.

Tips for the Best Brussels Sprout and Bacon Hash

Use a 12-inch cast iron skillet if you have one. It gets hot enough to crisp the bacon and caramelize the brussels edges. A heavy-bottom skillet works but the result won’t be quite the same.

Cook the bacon strips whole, then cut. Raw bacon is difficult and messy to cut. Cook the strips first, then use kitchen shears once they’ve cooled slightly. Easier, cleaner, and more even.

Let the brussels sit undisturbed. The crispy edges come from contact time with a hot pan, not from stirring. Resist the urge to move them around too much in that first 5 to 6 minutes.

Reserve the bacon grease. If you drain some off because your bacon rendered a lot, keep it on the side. You’ll want that splash for the garlic bloom in the center well.

Don’t skip the lemon. It sounds like a small thing but it genuinely changes the dish. That bright, acidic finish cuts through the richness of the bacon and Parmesan and makes everything taste more alive. Trust me, it won’t have an overly lemon flavor.

Thin slice the brussels and save the loose leaves. As you slice, leaves will fall away naturally from the head. No need to slice them individually. Just toss them in the pan with the sliced brussels. They get wonderfully crispy on their own.

Frequently Asked Questions

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