Bacon Brussels Sprouts Hash - 2Teaspoons

Bacon Brussels Sprouts Hash

Bacon, Brussels sprouts, and potato hash - a fun, foodie twist on classic corned beef hash.
Servings 4
Author 2Teaspoons


  • 8 ounces bacon by weight
  • 1 ½ pounds of potatoes diced into bite-size pieces (about ½ inch cubes).
  • ½ pound shredded or chopped small Brussels sprouts
  • ½ onion diced
  • salt and pepper
  • 4 eggs


  1. Cut bacon in ½ inch pieces. Sauté on medium-low until fully cooked, about 10 minutes. Remove bacon from skillet and place on paper towel lined dish. Drain most of bacon oil from pan, keeping about 1 tablespoon in the pan.
  2. Add potatoes to skillet, and sprinkle with salt and pepper. Sauté until fully cooked, golden brown, and tender, stirring occasionally for about 15 minutes. Add onion to skillet, and continue to cook until soft, about 5 minutes. Stir in Brussels sprouts. Cook until tender, stirring frequently, about 2-5 minutes, depending on size. My pre-shredded sprouts only needed a couple of minutes.
  3. Turn burner on low. Make small pockets in the hash to fit the eggs in. Carefully crack an egg into each pocket. Cover and let cook until eggs are set. Add additional salt and pepper to taste. Brunch is served!

Recipe Notes

Eggs can also be made separately and served on top of hash