Flavors, colors, and textures abound in this easy stovetop hash. Composed mainly of Brussels sprouts and butternut squash, this dish is packed with healthy nutrients for your diet. The hash can be enjoyed by itself or with soft-cooked eggs cooked right into the skillet.
If you love breakfast hash and are really into sweet potatoes, you’ll also love this breakfast sweet potato hash with sausage.
Brussels sprouts tend to be a little bitter, so for this recipe they are balanced out with salty bacon and sweet butternut squash. Brussels sprouts usually get a bad reputation as being everyone’s least favorite vegetable. But they are actually one of the coolest vegetables to buy at the farmer’s market; if you’ve ever seen them on the stalk you will know what I’m talking about.
They are also really, really good for you. They contain more vitamin C than oranges, along with having vitamin A, vitamin K, iron, and tons of fiber. If you have not tried them since you were five and swore off Brussels sprouts forever, I recommend giving them another shot.
A feature that I really love about this breakfast hash (besides the incredible health benefits of sprouts) is that only one pan is required for cooking.
Related: Shaved Brussels Sprout Salad
Preparing and chopping the vegetables takes a little time, but cooking everything together makes this a straightforward recipe.
The hash can be served one of two ways. Once the Brussels sprouts are done cooking, the crumbled bacon can be stirred in and it can be served as a side dish. Or you can make small wells in the skillet and add in eggs to make it a breakfast meal. If you do add eggs, cover the skillet until they are set and then serve.
The vegetables on the bottom of the skillet develop a delicious caramelized layer while the eggs are setting, one of my favorite parts of preparing the dish this way. This flavorful breakfast hash will change your outlook on Brussels sprouts.
P.S. If you’re obsessed with brussels sprouts like me, you’ll also want to try this warm brussels sprouts salad with mustard vinaigrette: https://paleogrubs.com/warm-brussels-sprout-salad
- 3 slices bacon
- 1/2 large butternut squash, peeled, seeded and cubed
- 1/2 small red onion, finely diced
- 1 clove garlic, minced
- 12 oz. Brussels sprouts, stemmed and sliced
- 1 tbsp extra virgin olive oil
- Salt and freshly ground pepper, to taste
- 2-3 eggs, optional
- Place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Leave one tablespoon of bacon grease in the pan and dispose of the rest.
- Add the butternut squash, onion, and garlic to the pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are bright green and fork-tender.
- Add the crumbled bacon back into the pan and stir. Make two or three small wells in the hash and crack an egg into each. Cover and cook until the eggs are set. Serve immediately.
More Good Brussels Sprouts Hash Recipes
Stovetop Vegetable Hash
This colorful stovetop breakfast brussels sprouts hash tastes amazing and is also packed with nutrients such as fiber and vitamin C. Prepping the vegetables probably takes the longest, but the recipe is straightforward. Enjoy any leftovers as a breakfast hash with eggs the following day.
5 slices bacon
2 tbsp coconut oil, divided
1 large sweet potato, peeled and cubed
2 shallots, diced
1 medium yellow squash, diced
8 oz. Brussels sprouts, stemmed and halved
Salt and freshly ground pepper, to taste
1. Place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Leave one tablespoon of bacon grease in the pan and dispose of the rest.
2. Add one tablespoon of coconut oil to the pan with the bacon grease and stir in the sweet potatoes. Cook for 5 minutes, stirring occasionally. Add the shallots and sauté for 10 minutes.
3. Use a spoon to move the potato mixture to the side and add the remaining coconut oil to the pan. Add the Brussels sprouts and squash, cover the pan, and cook for 5 minutes. Then stir to combine the sprouts with the sweet potatoes and cook for 3-4 minutes more, until the Brussels sprouts are bright green and fork-tender. Remove from heat.
4. Add the crumbled bacon back into the pan and stir. Season with salt and pepper to taste. Serve warm.