Charred on the outside and slightly tender on the inside, Skinnytaste’s Brussels sprouts hash can help veggie haters kindle a love for this nutritious vegetable. Cooked with crispy bacon and topped with a runny fried egg, it’s the perfect meal for Sunday brunch.
Brussels Sprouts Hash with Bacon & Egg
- 2 slices center-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 10 ounces Brussels sprouts, quartered
- 1 large shallot, quartered lengthwise and halved crosswise
- 1/2 teaspoon kosher salt, divided, plus more to taste
- Black pepper, to taste
- 2 large eggs
Preheat the oven to 425°F.
Heat a 12-inch cast iron or ovenproof nonstick skillet over medium heat. Add the bacon and cook, stirring, until crisp, 3–4 minutes. Using a slotted spoon, transfer bacon to a plate lined with a paper towel.
Add the oil to the skillet with the bacon fat, then add the Brussels sprouts, shallot, 1/4 teaspoon salt and pepper to taste. Increase the heat to medium-high and cook, undisturbed, until caramelization begins, about 3 minutes. Flip the vegetables, and add another 1/4 teaspoon salt and pepper to taste again. Cook until golden all over, 2–3 more minutes. Return the bacon to the skillet, and transfer to the oven.
Roast until the sprouts have softened but still have bite, 6–8 minutes.
Meanwhile, heat a nonstick skillet over medium heat. Coat lightly with cooking spray, and crack the eggs into the skillet. Cover and cook until the eggs are set, about 2 minutes, or to your desired doneness.
Divide the sprouts between two plates, and top each with an egg. Season with salt and pepper to taste.
Serves: 2 | Serving Size: 1 1/2 cup hash + 1 large egg
Per serving: Calories: 267; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 7g; Cholesterol: 191mg; Sodium: 669mg; Carbohydrate: 16g; Dietary Fiber: 6g; Sugar: 5g; Protein: 18g
Nutrition Bonus: Potassium: 99mg; Iron: 7%; Vitamin A: 12%; Vitamin C: 101%; Calcium: 4%
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