Brussels Sprouts Bacon Hash Recipe

Name: Brussels Sprouts Bacon Hash Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 6 slices thick-cut bacon, chopped; 1 large yellow onion, diced; 2 cloves garlic, minced; 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes; 2 tbsp olive oil; 1 tsp smoked paprika; Salt and black pepper to taste; 4 large eggs (optional, for serving)

I’ll never forget the first time I tried to make this Brussels Sprouts Bacon Hash Recipe. I was so proud of myself for trying something new, but I totally burned the bacon and the sprouts were like little rocks. My smoke alarm sang me a song that night! But I kept at it because my uncle, who’s a firefighter, actually told me it was his crew’s favorite thing to make at the station. Now, it’s my go-to comfort food for crazy weeknights.

Recipe Card

Recipe Title	Brussels Sprouts Bacon Hash Recipe
Servings	4
Prep Time	15 minutes
Cooking Time	25 minutes
Calories	Approx. 380 per serving

Ingredients

1 lb Brussels sprouts, trimmed and halved
6 slices thick-cut bacon, chopped
1 large yellow onion, diced
2 cloves garlic, minced
1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
2 tbsp olive oil
1 tsp smoked paprika
Salt and black pepper to taste
4 large eggs (optional, for serving)

That thick-cut bacon is non-negotiable for me now. I tried using the thin stuff once and it just vanished into grease. And for the potatoes, Yukon Golds are the best because they get creamy inside and crispy outside. I’ve used russets and they just fall apart into mush.

Directions

Chop the bacon into small pieces and cook in a large skillet over medium heat until crispy. Remove with a slotted spoon, leaving the drippings in the pan.
Add the diced potatoes to the bacon fat in the skillet. Cook for about 10-12 minutes, stirring occasionally, until they’re golden and tender.
Toss in the diced onion and cook for another 3-4 minutes until softened. Then add the garlic and cook for just 30 seconds until fragrant.
Add the halved Brussels sprouts, olive oil, smoked paprika, salt, and pepper. Stir everything together and cook for 8-10 minutes, until the sprouts are tender and slightly charred.
Return the crispy bacon to the skillet and stir to combine. Taste and adjust seasoning if needed.
If you’re adding eggs, make little wells in the hash and crack the eggs into them. Cover the skillet and cook for 3-5 minutes for runny yolks.
Serve immediately right from the skillet!

The biggest mistake I made was crowding the pan with potatoes. I was in a hurry and dumped them all in. They steamed instead of frying and turned into a sticky, pale mess. Now I cook them in two batches if my skillet isn’t huge. It’s worth the extra few minutes for that perfect crispy texture.

This dish has saved me on so many busy nights. It’s a complete meal in one pan, which means less cleanup, and that’s a win in my book. The leftovers are honestly just as good the next day, just reheat them in a skillet to keep that texture. It’s become a real family favorite, even with my nephew who swore he hated Brussels sprouts.

I love that it feels like a treat but it’s got all those veggies in there. It’s the ultimate comfort food that doesn’t make you feel heavy afterwards. Next time, I might throw in some chopped apples for a little sweet twist, I think that could be amazing.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
380	28g	24g	16g

I know the bacon fat seems like a lot, but it’s where all the flavor is! If you’re watching calories, you can drain some of the fat after cooking the bacon and use a little more olive oil instead. For a healthier swap, turkey bacon works okay, but it doesn’t render the same delicious fat, so you’ll need to add more oil.

Ingredient Swaps

Ingredient	Substitution
Bacon	Turkey bacon or diced ham
Potatoes	Sweet potatoes or parsnips
Brussels Sprouts	Broccoli florets or chopped kale

I’ve tried it with sweet potatoes and they caramelize beautifully, but they cook faster so you have to add them later. I once used kale because I had no sprouts, and it wilted down to almost nothing. Still tasty, but not the same hearty hash texture.

Tips

Dry your potatoes and sprouts really well before cooking. Wet veggies steam instead of fry.
Don’t stir too often! Let things sit for a few minutes to get a good sear and those crispy bits.
Use a cast iron skillet if you have one. It holds heat so well and gives the best crust.

I learned the hard way about not stirring. I’m a fidgety cook and I would stir every 30 seconds. I ended up with a soggy, uniform pile of beige food. My friend told me to just walk away for a few minutes, and it was a total game-changer for getting that perfect crisp.

FAQ

Can I make this ahead of time?
Absolutely! You can cook the whole hash, let it cool, and keep it in the fridge for up to 3 days. Reheat it in a skillet over medium heat to bring back the crispiness. The microwave will make it sad and soft.

My hash is sticking to the pan! What do I do?
Oh man, I’ve been there. It usually means your heat is too high or your pan wasn’t properly hot before adding the food. If it’s sticking, just add a tiny bit more oil and let it loosen up. A good non-stick or well-seasoned cast iron is your best friend here.

Is it really a full meal?
For us, it totally is, especially with an egg on top! The protein from the bacon and egg, plus the carbs and veggies, it’s super filling. If you’re feeding a big appetite, maybe serve it with some crusty bread on the side to soak up the goodness.

That’s everything I know about making Brussels Sprouts Bacon Hash Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.