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. 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.
- 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.
Oh my goodness! Another home run, Rebecca! Just finished my last bite. Total deliciousness! I had to make one change since I didn’t have a squash in my fridge. But based on another recipe you have on your site, (Breakfast sweet potato hash) I just substituted sweet potato for the squash.
First I sauteed the onion, garlic and cubed sweet potato for minute or two to soften and darken them a smidge. Then I made a well and added an egg (just cooking for myself this morning.) Since I’d decided to do this on the stove top, I then added a tiny little bit of water and covered the pan so it would steam the egg to my liking. By the time the dish was done, the underside layer was delightfully crispy! O to the M to the G!
I even took pictures I so wish I could post here! The dish is lovely looking and even better tasting! THANKs for sharing this awesome recipe!
Rebecca, I can tell this dish will be completely delicious! Thanks so much!