Brussel Sprout Bacon Egg Hash
When the oil shimmers add in the red onion and a pinch of salt. To the bacon grease add the garlic and shallots and cook for 30 seconds before adding in the Brussels sprouts.
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The mixture should be enough to create 4 hash browns of this size.
Brussel sprout bacon egg hash. Cut them in quarters. Add ½ the oil and then chopped bacon. Add shredded Brussels sprouts salt and pepper.
Cook stirring occasionally until bacon is just about cooked to your liking. Sauté for 5 minutes until sprouts. Add onion to skillet and continue to cook until soft about 5 minutes.
Using a spoon make 4 to 6 wells in the hash to reveal bottom of the. Drain most of bacon oil from pan keeping about 1 tablespoon in the pan. Stir in the apple cider vinegar.
Heat a medium-sized non-stick pan over medium-high heat. Once hot add the Brussels sprouts onion salt and pepper and cook uncovered see Note until the sprouts are tender inside and caramelized outside about 8 minutes stirring occasionally. Add potatoes to skillet and sprinkle with salt and pepper.
Add brussels sprouts and sauté for about another 2 to 3 minutes. Dice the bacon and place in a 12-inch skillet set over medium heat. Sauté for 2 to 3 minutes until they begin to soften stirring frequently.
Sauté until fully cooked golden brown and tender stirring occasionally for about 15 minutes. Heat 1 tbsp. Preheat the prepared baking pantray in the oven for 4 minutes now spread the sprouts in the oven in a single layer and sprinkle salt on top.
Spoon out and discard all but 2 tablespoons of fat from the pan. In a large saucepan cook Brussels sprouts in salted boiling water for 5 minutes or until just tender. In a medium to large skillet over medium heat cook bacon or pancetta until crisp.
Heat the oil in a large skillet over medium-high heat. Add shallot and cook for two minutes or so until becoming translucent. Add the bacon fat and olive oil to the pan.
Ingredients makes 4 servings 4 cups Brussels sprouts 400 g 141 oz 4 cups sliced white mushrooms 280 g 99 oz 8 thin-cut or 4 regular bacon slices 240 g 85 oz 4 large eggs free-range or organic 200 g 71 oz 3 tbsp ghee or duck fat 45 ml sea salt and pepper to taste. Olive oil in the skillet over medium-high heat. Cook bacon for about 3 to 4 minutes until the edges start to crisp.
For the Brussels Sprouts and Bacon Hash Heat a heavy bottom pan over medium high heat. Spoon brussels sprout mixture into the pan and flatten to create a hash brown 3-4 inches in diameter and about 18 inch thick.
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