Brussels Sprouts Hash
Week 2 of January’s Super-Food Challenge with Hey Fran Hey features the brussels sprout. Now if your initial reaction was, “Brussels sprouts? GROSS!” you most likely have experienced some brussels sprouts trauma at some point in your life. You probably had them sad, soggy, and over-cooked and swore off brussels sprouts forever. Well, this is just as much of a challenge for us as it is for you. You just have to do a bit of cooking but we have convince you to discard your historical prejudices and fall in love and embrace this super healthy leafy green. Luckily, we’ve got just the recipe to make that happen.
Our brussels sprouts hash can be eaten for breakfast, lunch, or dinner. Whenever you choose to enjoy it, you’ll feel oh-so-good about yourself afterwards. To ease you into brussels sprouts, we slice them thinly to form the “hash” part of the meal. This helps cut any bitterness and overcome any textural issues you might have experienced in the past. In addition we include some bacon (we got to treat ourselves sometimes, right?) and the runny yolk of a fried egg to create extra flavor and richness. You’ll soon realize that healthy can feel indulgent at the same time. Hardly challenging, eh?
Check out our full list of brussels sprouts recipes here
*We are so excited to be part of Hey Fran Hey‘s January Super-Food Challenge. We know that everyone wants to kick off the new year with some healthy eating habits, so we put together a list of our favorite super foods. Throughout the month of January, you’ll be challenged to cook a new super food every week. Get ready to feel super!
- Bacon, chopped (optional) – 1 to 2 strips
- Brussels sprouts, thinly sliced – 6
- Olive oil – 1 tbs.
- Nuts (e.g, pecans, pistachios), chopped – 2 tbs.
- Eggs – 1 to 2
- Salt & pepper
- Optional flavor additions: mustard, red wine vinegar, hot sauce
- Bacon – Chop into squares
- Brussels sprouts – Slice in half and then slice thinly. Discard ends
- Heat a medium-sized non-stick pan over medium-high heat. Add ½ the oil and then chopped bacon. Cook bacon for about 3 to 4 minutes until the edges start to crisp
- Add brussels sprouts and sauté for about another 2 to 3 minutes. Since the sprouts have been sliced so thinly, they will cook quite quickly. Add your flavors and nuts (if you’re using them) and toss through. Spoon your hash onto a serving plate, and return the pan over medium-high heat
- Add another half tbs. of oil and crack your egg(s) into pan. If you’re indulging and want to fry your eggs with some butter, you’re welcome to use a combination of butter / oil (hey, if you’re having brussels sprouts for breakfast, you can indulge and no one will criticize!). Once your egg is fried, slide it over your hash and sprinkle with desired amount of salt and pepper. At this point, I like to break the yolk, and use it as a sauce for my brussels sprout breakfast hash. You just *ROCKED* this meal