Brussels Sprouts Breakfast Hash
Brussels Sprouts Breakfast Hash is a breakfast dream come true. Silky smooth poached eggs over a bed of Crispy Hash browns and shredded Brussel Sprouts, seasoned to perfection.
Servings: 4
Calories: 534kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 534kcal