Breakfast for Dinner – Brussels Sprout Hash

I was trying to figure out what I wanted to do with the brussels sprouts in my fridge when I came across a posting on How Sweet It Is for Brussels Sprouts Breakfast Hash.  Perfect – breakfast for dinner, one of my favorites!  Plus, it calls for a sweet potato, so it would also be the first use of my sweet potatoes.

I made a few adjustments to the recipe based on my ingredients, and it turned out great!  Definitely a keeper!

Brussels Sprouts Breakfast Hash

(slightly adapted from How Sweet It Is (

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


1 Tbsp extra virgin olive oil

4 slices turkey or chicken bacon, chopped (I used Godsall’s Chicken Bacon and was very pleasantly surprised)

1/2 red onion, diced

1 sweet potato, peeled and cut into 1/2-inch cubes (from the garden)

2 garlic cloves, minced

1 pound brussels sprouts, stems removed and sliced (locally grown)

6 eggs (from Farmer Kim)

salt + pepper to taste


Heat olive oil in a large skillet over medium heat and add bacon. Cook until crispy, then remove with a slotted spoon and let drain on a paper towel.

Slightly reduce the heat under the skillet and add onion and sweet potato, tossing to coat. Cook until sweet potato has softened, about 6-8 minutes, then stir in garlic and cook for 30 seconds.

Midway through cooking

Add sliced brussels sprouts and stir to combine, cooking them until soft and caramely, another 5 minutes or so.

Again, about midway through

In the meantime, make some sunny-side-up eggs.

Stir the bacon into the hash.

Serve immediately, enjoy!!

The hungry-man version
Serves 3

One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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