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Brussels sprouts Breakfast Hash


  • 2 tablespoons bacon fat OR extra virgin olive oil or a mixture of both
  • 1 medium to large onion diced
  • 6 cups shredded brussels sprouts
  • 1 teaspoon salt
  • black pepper to taste
  • 3-4 cloves minced garlic
  • 4 eggs
  • hot sauce to taste optional


  • In a large skillet over medium high heat, heat 1 tablespoon of the olive oil and/or bacon fat. Add the shredded brussel sprouts to the pan and cook, while stirring, for about 5 minutes. Stir in the chopped onion. Cook until the brussel sprouts are to the doneness level you like. I happen to like mine well done - nice and crispy. In the last minute of cooking, add the minced garlic. Season with salt and pepper.
  • In a separate skillet over medium heat, cook your eggs. You can fry them or scramble them - your choice. Season the eggs to taste with salt and pepper & a drizzle of hot sauce.
  • Top the brussel sprout hash with the eggs & serve.