Saturday Breakfast: Bacon & Brussels Sprout Hash

If you think brussels sprouts are gross, you haven’t had them cooked correctly for you.  If it involves anything close to boiling, it’s going to be gross.  Brussels sprouts should be sautéed and browned which will produce a great tasting vegetable that is quite versatile.  However, we only make it with bacon.  Because bacon.  Okay, seriously bacon and brussels sprouts are a terrific match.  So set aside the fried potatoes and try something different.  It’s healthier and has BACON!  Make a double batch and throw the rest in the freezer for later.

Bacon Brussels Sprout Hash (makes 4 servings)


  1. 8-12 oz of nitrate-free bacon
  2. 1 tablespoon unsalted butter
  3. 4 cups of chopped brussels sprouts
  4. 1 cup of chopped cauliflower
  5. Salt and pepper to taste


  1. Cook your bacon in the oven.  It’s way easier.  Just place the slices of bacon side by side on a cookie sheet and place in the middle of the oven.  For easy cleanup line the sheet aluminum foil.  You could also Then, set the oven to 350 and come back 15-20 minutes later*.  That’s right, don’t turn the oven on until you’ve put the bacon in there.
  2. Melt the butter in a large skillet over medium heat.
  3. Once butter has begun foaming, add chopped brussels sprouts and cauliflower.
  4. Cook over medium heat, covered, for 15-20 minutes or until well browned stirring occasionally.
  5. Once bacon has finished,  pat dry with paper towels and chop.  Then add it to your brussels sprouts and serve.


  1. Scoop servings into quart size freezer bags, label with date, and store in fridge for 2 weeks.
  2. Microwave to reheat.

*Check it after 15 minutes for crispiness and keep adding 3 minutes until you get your desired crispiness.  Mine usually takes 20-22 minutes.

Adapted from onceamonthmeals.


One thought on “Saturday Breakfast: Bacon & Brussels Sprout Hash

  1. Pingback: January’s Make Ahead Meals | Paltry Pantry

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