Brussels Sprouts, Sweet Potato, and Bacon Hash

Tell me the truth….are you a Brussels sprouts hater?  I know knew a lot of them.  The reason I say knew is that every Brussels sprouts nay-sayer that has tried my tasty Brussels sprouts and bacon has been converted.  I do not recall being served fresh Brussels sprouts as a child.  I don’t remember my mom ever making them at all, but I do recall my grandmother cooking frozen Brussels sprouts.  I also do not remember hating them, but I do remember that early in my marriage I decided to prepare some frozen sprouts and instantaneously regretted my decision.  It was several years later when I finally decided to give fresh ones a try, using a recipe from Tyler Florence’s book Dinner at My Place.  Sold!  Now my whole family loves them, and we have them at every holiday.  Family favorite!

Fall Creek Farms sells beautiful fresh Brussels sprouts 10 for $1.00, so when I picked some up a couple of weeks ago I decided to pair them with the sweet potatoes that I had also purchased at the FCF stall 3/$1.00 and some Link 41 bacon to make a wonderful hash.  I love hash… can pretty much throw whatever into a pan then top it with a fried or poached egg and voilà-perfection!

Prior to beginning your recipe, bake a couple of sweet potatoes and allow them to cool slightly. I baked mine in the microwave since I was short on time. Don’t cook them until soft….you want them to still be a little firm on the inside.

Preheat a medium skillet (I used my 10″ Lodge cast iron skillet) over medium heat, then throw in a few strips of chopped bacon (I used three) and cook to desired doneness, then drain on paper towels.


Add half of a sliced onion into the bacon fat and cook until soft. While the onion is cooking, quarter or slice about 10-15 Brussels sprouts, depending on the size. Add the sprouts to the softened onions and cook until they begin to soften.



Slice the sweet potatoes into chunks and throw them into the pan with the onions and Brussels sprouts. Cook until the vegetables are cooked to your desired texture and the edges of the Brussels sprouts begin to blacken.




Season the hash with salt and pepper and top with the bacon and a fried or poached egg!




Print This Recipe!


4 thoughts on “Brussels Sprouts, Sweet Potato, and Bacon Hash

  1. I love fresh brussel sprouts. In fact, I was raised on them. Growing up in England, my Mum would make Bubble and Squeek which was a combination of leftovers which included brussel sprouts, ham or bacon, onion, and sometimes cabbage. Although I didn’t know it back then, what my Mum created was a hash and it was delicious!! I’ve never had frozen brussel sprouts, but nothing beats fresh!!

  2. We’re gonna have to try this. We all love bacon, sweet potatoes & brussel sprouts… of course, my kids like the sprouts best raw. They call them baby cabbages! I think we’ll leave off the egg though, since anything other than scrambled ultra-well (read, brown-ish) makes me gag. 🙂

    • I went through about a 15-year phase where I abhorred eggs. Wouldn’t touch them. Now, I can’t get enough. I’m amazed that your kids like raw Brussels sprouts! I haven’t even tried them like that. I’ll be honest, I actually prefer this made with red or white potatoes, but it was still really good!

Thanks for leaving a comment....but remember that Chattavore is a positive site. Keep your comments nice! Negativity will be deleted.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s