Brussels Sprouts Breakfast Hash… For Dinner.
I guess I really like my skillet this week!
That was unintentional. Maybe. Accidentally on purpose? I think so.
But can we talk about something? The brussels. Oh the brussels. I’m a little weepy because it was exactly two years ago that I tried them for the first time (well, for the first time prepared correctly, not like, only steamed with salt and pepper and thus inducing massive gag reflexes… which consequently ended up with me refusing to try something so horrific) and because I’m not dramatic or anything, well… it sort of changed my life. Except it really did. For real.
Before the brussels came into my circle of trust, I could handle some onions and mushrooms and peppers inside of things, but the only vegetable I actually enjoyed and could semi stand was kale in chip form. Trust me. I know. I find it freakishly insane that for someone who doesn’t even like vegetables, the two that I enjoy the most are kale and brussels sprouts. Like, the two most disgusting things on the planet that smell gross and are just, blah. Well, wait. The one thing on the planet I realllllly can’t stand are fennel seeds. I like fennel, but fennel seeds? OMG gag me with a spoon. Puhlease somebody just banish them from this world. It would make my entire life.
So two years later and we’re still going strong. In order to celebrate, I chopped the brussles and threw them in a hot-as-heck skillet, making them sizzle out of their minds. But I tossed them in bacon grease, so that’s where all the love comes in. You seriously want to be in a relationship with me. I swear.
I must tell you though that this sooooo would not be breakfast in my house. I mean, maybe like, once in a blue moon. Maybe once a year? Maybe if it was leftovers? It just seems much more like dinner to me. Perhaps it’s because I grew up in a house that was stark raving MAD every morning before school (no really, pretty sure my dad had to THROW THINGS at my brother to get him out of bed) and on the weekends came pancakes, not potatoes and eggs. That was a speciality that my mom would whip out for dinner when my dad was away since he isn’t a breakfast-for-dinner fan and you know what? Neither is my husband. What is wrong with these people? What is my issue with men in my life and breakfast in the evening?
There has to be some subliminal meaning.
Now here I find myself with an entire skillet full of vegetables – very elated vegetables I may add, thankyouverymuch bacon – topped with some eggs… and actually consider it a meal. With really buttered, really seedy, really fluffy and crusty toast, of course. It’s basically like eating a skillet full of autumn. And who doesn’t want to eat a skillet full of autumn?
Brussels Sprouts Breakfast Hash
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 + pepper to taste
Instructions
- Heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Slightly reduce the heat under the skillet and add onion and sweet potato, tossing to coat. Cook until sweet potato has softened, about 6-8 minutes, then stir in garlic and cook for 30 seconds.
- Add sliced brussels sprouts and stir to combine, cooking them until soft and caramely, another 5 minutes or so. In the meantime, poach or fry eggs, cooking until desired doneness. Serve immediately with buttered toast!
Did you make this recipe?
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I appreciate you so much!
I sure do… at least for dinner.
166 Comments on “Brussels Sprouts Breakfast Hash… For Dinner.”
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This is my new favorite breakfast/brunch food! I could eat the whole skillet by myself. Oh my!
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Breeding research conducted by Syngenta in the Netherlands focusing on compounds known as glucosinolates found in Brussels sprouts has resulted in reduced bitterness and in improved health attributes. These improvements in reducing unpleasant taste through scientific breeding advances have been credited with spurring a “renaissance” and growth in production and consumption of Brussels sprouts hybrids..
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Wow that was unusual. I just wrote an extremely long comment but
after I clicked submit my comment didn’t show up.
Grrrr… well I’m not writing all that over again. Anyways, just wanted to say superb blog!
I am one of those odd folk who like Brussels Sprouts even steamed with salt and pepper. I ate them the last time for Thanksgiving when I was about 13 and didn’t even think about them for decades. Then, just a few years ago, someone asked me what I wanted for Thanksgiving. I remembered a reading a recipe for Brussels Sprouts with Bacon and Blue Cheese and I rekindled my love affair. I always save Brussels Sprouts recipes and this one looks like a keeper. Thanks.
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I’M IN LOVE!
I think I found my everday breakfast!!! This was so awesome. We love brussel sprouts, but when I saw this I had to substitute chopped kale, which was HEAVENLY!
THANKS for this post!!
dj
Bacon and brussels sprouts.. like PB&J. Can’t wait to try this for breakfast. Maybe Sunday!
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this recipe looks delish.
This was amazing! What a great idea and combination of favors. Did it with ingredients all included in my local CSA share this week and it was a perfect seasonal Saturday morning breakfast – in fact, it was so good that my 5 year old asked for seconds! Thanks for the inspiration!
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I made a variant of this recipe today for my partner in mischief and me. I included some soft yellow squash chunks and used a sausage instead of bacon. It was SOOO yummy!
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If folk think Brussels sprouts smell unsavory, cook some parsnips! In comparison brussel sprouts smell like roses! Parsnips like ‘steawdy’ armpits. I simply love brussel sprouts!
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Found this on Buzzfeed. Sounds delicious and simply, will definately have to make it.
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I love brussels sprouts, but I don’t like them the way they are usually cooked. I like ’em skillet cooked in butter, and I add whatever spices look good to me on that day. I’m going to have to try this recipe, could like it even better~!
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.This is very lovely and yummy