I share a lot of my meals on Instagram (I think it’s part of the whole you know you’re a food blogger when…), but so many never make it to the blog.
Like my green eggs and salmon, chicken vegetable chowder, bison, bean, and vegetable soup, and mango soft-serve (which, if you like mango and you haven’t it tried before, you are doing yourself a disservice). I’m not usually bossy, but try it, try it! Pretty please? ;)
It’s always a goal of mine to share more of my everyday recipes. They’re pretty darn ordinary (and yes, ordinary is really just a fancy word for boring, lol), so they typically get pushed aside when I’m brainstorming for blog content. What I tend to forget that they could be an inspiration to someone else.
Take my Brussels Sprout and Bacon Hash with Fried Egg; anyone who’s looking for yummy new ways to get more veggies into their diet will love this. (And if you do like this, you’ll probably also like my cauliflower hash and cabbage hash. What isn’t better with a fried egg/runny yolk on top, right?)
This recipe is the most basic version of Brussels sprout hash that I make. You can doctor it up, deck it out, or change it up any way you want to strike your fancy. But some days, basic is just better.
And for your viewing pleasure, here are a few gorgeous Brussels sprout hash recipes from around the web that caught my eye:
Brussels Sprout Breakfast Hash from How Sweet It Is
Brussels Sprout Hash with Capers, Lemon, and Hazelnuts from Pamela Salzman
Brussels Sprout, Pumpkin, and Apple Hash from Running to the Kitchen
Brussels Sprouts with Pecans from Cooking Light
Down-Home Brussels Sprout Hash from Paleo Grubs
Sweet Potato, Brussels Sprout, and Mushroom Hash with Bacon and Fried Egg from Pinch and Swirl
- 1 lb (450 g) Brussels sprouts
- 2 tablespoons olive oil
- 1 medium onion, peeled, halved, and thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
- 4 slices beef or turkey bacon, cooked crispy and crumbled
- 2 to 4 fried eggs, for serving
- Trim the ends off the Brussels sprouts and remove any discolored or damaged outer leaves. Cut them in quarters.
- Heat the oil in a large skillet over medium-high heat; once hot, add the Brussels sprouts, onion, salt, and pepper and cook (uncovered – see Note) until the sprouts are tender inside and caramelized outside, about 8 minutes, stirring occasionally.
- Turn off the heat and stir in the lemon juice; once evaporated, stir in the crumbled bacon.
- Serve the Brussels sprout hash topped with fried eggs.