Best 3 Bacon And Brussels Sprout Hash Recipes

Indulge in a culinary symphony of flavors with our tantalizing Bacon and Brussels Sprout Hash, a delightful medley of crispy bacon, roasted Brussels sprouts, aromatic onions, earthy potatoes, and a medley of zesty seasonings. This hearty and versatile dish seamlessly blends savory and sweet elements, making it a perfect choice for breakfast, lunch, or dinner. Accompanying this main recipe are three additional variations that cater to diverse dietary preferences, including a vegetarian option brimming with the goodness of tofu, a spicy rendition infused with the heat of jalapeños and chipotle peppers, and a one-pan version that streamlines the cooking process without compromising taste. Embark on a culinary adventure with our Bacon and Brussels Sprout Hash and its delectable variations, promising a satisfying and memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

BRUSSELS SPROUT, APPLE, AND BACON HASH

Brussels Sprout, Apple, and Bacon Hash image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h5m

Number Of Ingredients 7

Ingredients

3 cups brussels sprouts, trimmed, halved if large
2 red onions, unpeeled, halved lengthwise
Extra-virgin olive oil
Coarse salt and freshly ground pepper
1 apple, such as Gala or Golden Delicious, cored
1/2 tablespoon unsalted butter
6 ounces thick-cut bacon (about 4 slices), cut into 1/2-inch pieces

Steps:

Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.

BACON AND BRUSSELS SPROUT HASH

Bacon and Brussels Sprout Hash image

Provided by Tyler Florence

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Extra-virgin olive oil
4 slices thick-cut bacon
4 sprigs fresh thyme
2 cups Brussels sprouts, cut into thick slices
1 pound fingerling potatoes, split down the middle
1/2 pound red pearl onions, peeled
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley, roughly chopped

Steps:

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Nutrition Facts : Calories 147 calorie, Fat 3.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 177 milligrams, Carbohydrate 27 grams, Fiber 6.5 grams, Protein 7 grams, Sugar 10 grams

BACON AND BRUSSELS SPROUT HASH

Bacon and Brussels Sprout Hash image

Provided by Tyler Florence

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Extra-virgin olive oil
4 slices thick-cut bacon
4 sprigs fresh thyme
2 pints Brussels sprouts, cut in 1/2
1 pound fingerling potatoes, split down the middle
1/2 pound red pearl onions, peeled
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley, leaves roughly chopped

Steps:

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Tips:

Prep your ingredients: Before you start cooking, wash and chop your vegetables and measure out your ingredients. This will help you save time and hassle when you're cooking.
Use a large skillet or griddle: This will give you plenty of space to cook your hash without overcrowding it.
Cook the bacon first: This will render out the fat, which you can use to cook the vegetables.
Don't overcrowd the pan: If you add too many ingredients to the pan at once, they won't cook evenly. Cook the hash in batches if necessary.
Stir the hash frequently: This will help to prevent the ingredients from sticking to the pan and burning.
Season the hash to taste: Add salt, pepper, and other spices to taste.
Serve the hash immediately: Hash is best served hot and fresh out of the pan.

Conclusion:

Bacon and Brussels sprout hash is a delicious and easy-to-make breakfast or brunch dish. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!