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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
Course: Brunch
Cuisine: American
Keyword: anti-inflammatory, brussels sprouts, mushrooms

Ingredients

  • 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

Instructions

  • 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.
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