Brussels Sprout and Bacon Hash with Fried Egg {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
  • 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
  1. Trim the ends off the Brussels sprouts and remove any discolored or damaged outer leaves. Cut them in quarters.
  2. 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.
  3. Turn off the heat and stir in the lemon juice; once evaporated, stir in the crumbled bacon.
  4. Serve the Brussels sprout hash topped with fried eggs.
Cooking Uncovered: I prefer to cook this uncovered so the veggies get crispy instead of being steamed. I use a mesh splatter screen to avoid the oil splattering everywhere.
Recipe by An Edible Mosaic™ at