Brussels Sprouts Breakfast Hash is silky smooth poached eggs over a bed of crispy hash browns and shredded Brussels Sprouts, seasoned to perfection. Check out Pulled Pork Hash, another must-try breakfast hash recipe!
Brussels Sprouts Breakfast Hash
The other day my family was starving and I had no plan. No plan. I opened the refrigerator and studied the contents inside it. I did the same in the pantry. It was a little over 20 minutes before I started making a pile on the counter of things that I thought might be used to make an actual meal. Potatoes, Brussels Sprouts, Onions, Eggs, and Bacon. I wasn’t quite sure what to do with it all so I started chopping and shredding. I put the bacon in the pan and the rest just kind of fell into place. I also have Campfire Hash, another versatile and delicious dish!
Bacon: I like the thick-cut bacon the best. However, you could use regular bacon.
Potatoes: Grab a bag of frozen hash browns and let them thaw. You could also shred about 5 Russet potatoes if preferred.
Brussels Sprouts: Brussels sprouts are full of nutritional benefits, including lots of nutrients, antioxidants, and high fiber, among other things. The flavor of the sprouts definitely stands out in this hash, which is a great thing!
Eggs: Yes, you will be poaching eggs for this recipe. But, don’t worry; it’s not as intimidating as it sounds! I will walk you through it below.
How to get the perfect Poached Eggs
Let’s talk poached eggs. It took me years to actually attempt a poached egg. I just thought that the technique was probably going to be too difficult. It was something you saw in fancy restaurants and would probably not turn out so well in my kitchen. I was wrong. It is really very easy. The goal is to create a smooth ball of tender egg white enveloping a soft yolk that gently spills out when broken into. To get there, you will follow 5 simple steps.
- Fill a saucepan filled with about 2 inches of water plus a teaspoon of vinegar.
- Bring the water and vinegar to a simmer and using a slotted spoon, gently swirl the water to create a circular movement. This helps the egg white envelop the yolk.
- Crack an egg in a small dish and lower the lip of the dish into the pan and slowly let the egg slip out.
- Cook the egg for 2-3 minutes.
- Using your slotted spoon, gently lift the egg out of the pan and set it on a paper towel to soak up any liquid.
Can you make Sweet Potato Breakfast Hash?
Yes, sweet potatoes have a bit of a different makeup than a regular potato. If I was going to make this same recipe with sweet potatoes, I would probably cook them up in a different pan. Just to make sure they cooked through and didn’t get too soggy.
Do I have to Poach the Eggs in this Breakfast Hash Recipe?
No, another option would be to bake them right in the skillet. Once you complete the potato and Brussels sprouts mixture, you could simply crack the eggs on top and put the skillet in the oven (at 400 degrees Fahrenheit) for 10-15 minutes or until the eggs are cooked to your liking.
Brussels Sprouts Breakfast Hash
- 5 slices thick-cut bacon, chopped
- ¼ cup onion, chopped
- 1 teaspoon garlic, minced
- ½ teaspoon dried rosemary
- 1 bag (1 pound, 4 ounces) frozen hash browns, thawed
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 cups (½ pound) Brussels sprouts, thinly sliced
- 2 tablespoons olive oil
- 3 large eggs
- 1 teaspoon distilled white vinegar
- To a large, 12-inch cast-iron skillet over medium-high heat, add chopped bacon.
- Cook bacon until crispy, 14-16 minutes, and remove from pan.
- Add onion, garlic, and rosemary to the skillet. Cook until they begin to brown, stirring occasionally. Reduce heat to medium.
- To a large bowl, add the thawed hash browns, salt, and pepper. Spread the potatoes in the skillet in an even layer. Cook undisturbed for 3-4 minutes, or until slightly crisp.
- After cooking the potatoes, add the olive oil to the skillet.
- Add in Brussels sprouts and bacon. Stir and gently press into the pan. Leave undisturbed for about 3 minutes. After 3 minutes, flip and stir again. Let cook undisturbed for another 3 minutes. Repeat about 5 times (15-18 minutes of cooking), or until to your desired crispness.
- Meanwhile, in a medium saucepan, bring 2 inches of water and the vinegar to a boil.
- Reduce to a gentle simmer and stir the water. (The circular motion helps to bring the egg and yolk together.)
- Break an egg into a small bowl, submerge the bowl's lip in the water, and slide in the egg. Cook for 2-3 minutes, or until the egg reaches your desired consistency.
- Transfer the egg to a paper towel to drain excess water.
- Repeat with the two remaining eggs.
- Serve the eggs over the hash.
Did you make this recipe?
You can tag me at @iamhomesteader.
Tools Used in Making Breakfast Hash
Every kitchen simply must have a good skillet! I love my Staub Skillet. They come with a lifetime warranty so they are worth the price tag in my opinion. Also, they are so easy to clean and care for.