Brussel sprout hash is a simple, savory breakfast recipe, quick dinner or veggie-forward side. This is low carb and gluten -free Brussel sprouts skillet is easy to make and ready in 30 minutes.
Source: https://stemandspoon.com/brussels-sprouts-hash-low-carb-paleo-gluten-free/
1. Cut the bacon or preferred meat in pieces. Be sure pieces aren't stuck together.
2. Cook meat for about 5 minutes or until done in large skillet on medium heat. Remove pieces from skillet, leaving about 2-3 tablespoons of grease. Set aside meat for now.
3. Add chopped onion and sweet potato to skilled with grease and cook on medium heat, covered for about 6-7 minutes. Onions should be translucent, and potato should be almost tender. Stir occasionally.
4. Add Brussel Sprouts to pan with salt, pepper, garlic powder, chili powder and coconut aminos. Cook on medium-high heat for 5-7 minutes, stirring occasionally. If adding eggs, move to step 5. If you're not topping it with eggs, continue cooking for a few more minutes. Add ore seasonings if needed. Sture in reserved meant pieces and serve.
5. If you are topping with eggs, create 3-4 divots in the hash with a spoon. Crack the eggs into those holes and cover the skillet. Let is cook over medium heat for about 5 minutes (yolky eggs) or until the eggs reach desired doneness.
6. Remove hash from heat and immediately serve portions of the Brussel Sprouts hash with red pepper flakes or hot sauce on the side.
Notes from Original Author:
If omitting sweet potato, do not cover the pan when cooking onions. If you do not end up with 2-3 tablespoons of great after cooking meat, add avocado oil or butter as needed. When adding eggs, make sure they are nestled down into the hash and touching the bottom of the pan. Try to create uniformity when cutting Brussel Sprouts and sweet potato to help pieces cook evenly. Meat can be cooked in whole pieces, chopped or crumbled afterwards.
Note from Big Oven Author:
This is a fantastic recipe, super easy, filling and healthy. I usually chop my potato's smaller and go with shredded Brussel Sprouts rather than chopping. My preferred meat is Prosciutto. I have cooked this without the added the extra grease since Prosciutto doesn't create much and it's still delicious! I also go more generous on chili and garlic. This has become one of our family favorites. I entered it into Big Oven to help my family avoid the ads from the original link, but I've listed the original author above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 84 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.3mg | 2 % | |
Potassium 577.1mg | 15 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 12.7g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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