I guess I’m really into my skillet this week.
That wasn’t entirely planned. Maybe it was a little accidental-on-purpose.
Can we talk about the Brussels sprouts? Two years ago I tried them the right way for the first time — not steamed to death with nothing but salt and pepper — and it changed everything. I know that sounds dramatic, but it’s true: when prepared well, Brussels sprouts are actually incredible.
Before falling for sprouts, I tolerated a few veggies — onions, mushrooms, peppers — and the only one I really liked was kale, and usually only in chip form. It’s funny: as someone who generally isn’t a big vegetable fan, the two I love most are kale and Brussels sprouts — which, to some, are the least appealing. And I have to admit, fennel seeds are the one thing I genuinely can’t stand. Whole fennel? Fine. Seeds? Please, take them away.
To celebrate my Brussels-sprout conversion, I chopped a pile of them and threw them into a screaming-hot skillet so they could caramelize and crisp. I used bacon fat for the pan, which is where all the real flavor lives. If you want to share a life with me, bacon grease helps the cause.
I don’t actually make this for breakfast very often — maybe once in a blue moon, or as leftovers. Growing up, mornings were hectic and pancakes tended to be a weekend thing. My mom even made breakfast for dinner when my dad was out because he wasn’t a fan of evening pancakes, and now my husband isn’t keen on breakfast-for-dinner either. What is it with the men in my life and breakfast rules?
There’s probably some hidden meaning there, but for now I’ll just enjoy the food.
With a skillet full of crisped vegetables, bacon, and a couple of eggs on top, it feels like a proper meal — especially paired with really buttery, seedy, fluffy toast that’s got a nice crust. It’s basically a skillet of autumn on a plate, and who wouldn’t want to eat that?
Brussels Sprouts Breakfast Hash
Yield:
3
to 4
10 mins
25 mins
35 mins
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Ingredients
- 4 slices thick-cut bacon, chopped
- 1/2 red onion, diced
- 1 sweet potato, peeled and cut into 1/2-inch cubes
- 2 garlic cloves, minced
- 10-12 Brussels sprouts, stems removed and sliced
- 3-4 large eggs
- Salt and pepper to taste
Instructions
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Heat a large skillet over medium heat and add the bacon. Cook until crispy and the fat is rendered, then remove with a slotted spoon and drain on paper towels. Reduce the heat slightly, add the onion and sweet potato, and toss to coat. Cook until the sweet potato has softened, about 6–8 minutes, then stir in the garlic and cook for 30 seconds.
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Add the sliced Brussels sprouts and stir to combine. Cook until the sprouts are tender and caramelized, about 5 minutes more. Meanwhile, poach or fry the eggs to your liking. Serve the hash immediately topped with eggs and buttered toast.
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I appreciate you so much!
I definitely enjoy this one—just usually for dinner.