Brussels Sprout & Bacon Hash
A savory cast iron breakfast hash with crispy thick-cut bacon, caramelized shallot, crispy brussels sprouts, and a fried egg on top. Finished with garlic bloomed in bacon drippings, a squeeze of fresh lemon, shaved Parmesan, and a sprinkle of fresh thyme.
Equipment
- 12-inch cast iron skillet (or heavy bottom skillet)
- sharp knife or mandoline
- cutting board
- tongs
- cooking spoon
Ingredients
- 6 slices thick-cut bacon
- 1.5 lbs brussels sprouts (trimmed and thinly sliced)
- 1 shallot (thinly sliced)
- 2 cloves garlic (minced)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 lemon (cut into wedges)
- 4 large eggs (cooked to your preference)
- fresh thyme sprigs (for garnish)
- fresh cracked black pepper (for serving)
Instructions
- In a 12-inch cast iron skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Remove the bacon to a paper-towel lined plate, leaving the hot bacon grease in the pan. If your bacon rendered a lot of fat, drain roughly half, reserving what you drain off to the side.
- With the pan still hot, add the sliced shallot and cook for about 1 minute, until caramelized. Don't let it burn.
- Add the sliced brussels sprouts to the hot pan. Mix in with the shallots and bacon grease so the brussels sprouts are coated, then move them into an even layer. Let them sit undisturbed for 5-6 minutes to develop crispy edges. Stir and continue cooking until tender and browned in spots, about another 5-6 minutes.
- While the brussels sprouts cook, cut the cooked bacon into chunky pieces with kitchen shears.
- Push the brussels sprouts to the edges of the pan to make a well in the center. Add a splash of the reserved bacon grease to the well, then add the minced garlic, salt, black pepper, and red pepper flakes. Let it get fragrant for about 30 seconds before stirring everything together.
- Return the crispy bacon pieces to the pan, squeeze in lemon juice, and toss to combine.
- In a separate pan, cook the eggs to your liking. Over easy with a runny yolk is best for this dish, but fried, poached, or scrambled all work.
- Divide the hash among plates. Top with the eggs, shaved parmesan, extra cracked pepper and red pepper flakes.
Notes
Make ahead:
- Bacon can be cooked, chopped, and stored in the refrigerator up to 2 days ahead. Save the bacon grease and crispy bits in an airtight jar in the refrigerator, and heat in the skillet when ready to make.
- Brussels sprouts can be trimmed and sliced ahead and stored in the refrigerator.
- Best assembled and served with a freshly cooked egg on top.
How to store:
- Store the hash (without egg) in an airtight container in the refrigerator for up to 3 days.
- Don't store with the egg - fry a fresh egg when reheating for the best result.
How to reheat:
- Reheat hash in a skillet over medium-low heat with a small amount of oil until warmed through.
- Fry a fresh egg to place on top after reheating.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.