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Brussel Sprout Breakfast Hash

Brussel Sprout 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.

Course Breakfast
Cuisine American
Keyword breakfast hash, brussel sprouts
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 534 kcal


  • 5 slices bacon chopped
  • 1/4 cup onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon dried rosemary
  • 5 cups potatoes shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Brussel sprouts thinly sliced
  • 4 large eggs


  1. Add chopped bacon to large, cast iron skillet, or non-stick skillet over medium-high heat.
  2. Cook bacon until crispy and remove from pan.
  3. Add onion, garlic, and rosemary to pan, cook until they begin to brown (stir occasionally).
  4. Add shredded potatoes, salt, and pepper. Spread into an even layer and cook undisturbed for 4 minutes.
  5. Reduce heat to medium and mix in Brussel Sprouts, stir occasionally and cook until the mixture begins to turn golden brown.
  6. Meanwhile, bring 2 inches of water to a boil in a medium saucepan.
  7. Reduce to a gentle simmer and stir the water (the circular motion helps to bring the egg and yolk together).
  8. Break an egg into a small bowl, submerge the bowl's lip in the water and slide the egg in.
  9. Transfer the egg to a paper towel to drain excess water.
  10. Repeat with the three remaining eggs.
  11. Serve the eggs over the hash.