Brussels Sprouts Hash with Shiitake Bacon and Sunny Eggs first. My personal notes and shopping resources follow.
NOTES and RESOURCES
- Shiitake mushrooms: There is a mushroom farmer at the farmers markets here in Los Angeles who sells baby shiitake mushrooms, which are not actually babies, they are just really small. If you can find these, they work great because they are about the same size as the Brussels sprouts and baby vegetables are just so fucking cute. Otherwise, any size shiitake mushrooms cut to the same size as the Brussels sprouts works.
- Shiitake Bacon: The recipe for shiitake bacon includes both pan-frying the marinated bacon and oven-roasting it. Because this recipe makes use of the stovetop, I recommend pan-frying the shiitake bacon so you only have to use one pan/dish.
- To save time, you can use a food processor with the slicing attachment to "shred" the Brussels sprouts. It is, in fact, A LOT FASTER to use the food processor, but there is something very relaxing about standing at the counter alone, shredding a bazillion Brussels sprouts while listening to Led Zeppelin.
- All fresh herbs and produce from either the Santa Monica Farmers’ Market on Wednesday, or Whole Foods Market when I can’t find it at the farmers’ market.
Brussels Sprouts Hash with Shiitake Bacon Recipe
This is a recipe for making Brussels sprouts hash from scratch. If you have leftover cooked Brussels sprouts from Thanksgiving dinner or otherwise, just slice them into thin shreds while still cold, and sauté in frying pan for a shorter time just to re-heat them. serves 4-6
- 1 pound fresh shiitake mushrooms made into "bacon" using this recipe
- 2 pounds Brussels sprouts
- 2+ 2 tablespoons grapeseed or other neutral cooking oil
- 4 garlic cloves very thinly sliced
- ½ white or yellow onion thinly sliced
- ¼ teaspoon Kosher salt to start more to taste
- 4-6 eggs 1 per person
- chopped fresh scallions and parsley
- Wash Brussels sprouts and peel off any wilted or browned outer leaves. Trim the base of each Brussels sprout, then cut the sprouts into halves, length-wise. Carefully slice each half to "shred" the Brussels sprouts.
- Heat 2 tablespoons grapeseed oil in large pan over medium heat. When hot, add the sliced garlic and onions and cook, while stirring, until the onions are translucent. It's ok if they brown a little.
- Add the Brussels sprouts to the pan with the garlic and onions. Season with salt. Stir while cooking until Brussels sprouts starts to brown at the edges. Taste cooked Brussels sprouts and adjust seasoning with more salt if necessary. Remove pan from heat, stir in shiitake bacon. Divide Brussels sprouts hash among plates.
- Wipe out frying pan. Return pan to stovetop and add 2 tablespoons grapeseed oil. Heat over medium-high, and fry eggs sunny-side up. Place a cooked egg on top of each pile of Brussels sprouts. Sprinkle with chopped scallions and parsley. Serve immediately.