This Brussels Sprout and Bacon Hash is a hearty one-skillet wonder perfect for brunch or dinner. Crispy bacon, caramelized sprouts, and tender potatoes create a satisfying meal. Top with a fried egg for a complete, crowd-pleasing dish.
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Why You’ll Love This Brussels Sprout and Bacon Hash
- One-pan wonder: Less cleanup with layers of flavor built in the skillet.
- Dreamy textures: Crispy bacon, crunchy sprouts, and soft potatoes unite.
- Incredibly versatile: Works for breakfast, dinner, or as a side.
- Skeptic-approved: High-heat roasting transforms sprouts into sweet gems.
Ingredients & Tools
- 450 g Brussels sprouts, trimmed and halved
- 200 g thick-cut bacon, chopped
- 500 g Yukon Gold potatoes, diced into ½-inch cubes
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: 1 large oven-safe skillet (cast iron works beautifully), wooden spoon, sharp knife, cutting board
Notes: Thick-cut bacon renders more fat and stays crispier. Yukon Gold potatoes have a buttery texture that holds up well.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the bacon rendering step. Cooking the bacon first isn’t just about crisping it up—it’s about building a flavorful foundation with that rendered fat. You’ll use it to cook everything else, and trust me, it makes all the difference.
- Cut your potatoes evenly. Aim for ½-inch cubes so they cook at the same rate as the Brussels sprouts. If some pieces are too big, they’ll stay hard; too small, and they might turn to mush.
- Halve those Brussels sprouts uniformly. This ensures they caramelize nicely instead of steaming. If you have very large sprouts, quarter them—you want lots of flat surfaces for browning.
- Use an oven-safe skillet if possible. While you can finish this entirely on the stovetop, popping the skillet into a hot oven for the last few minutes gives you an incredible, restaurant-worthy crispness.
How to Make Brussels Sprout and Bacon Hash
Step 1: Start by preheating your oven to 400°F (200°C). While it heats, place your large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat—this should take about 6–8 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave all that beautiful bacon fat in the skillet.
Step 2: Add the diced potatoes to the hot bacon fat in the skillet. Sprinkle with a pinch of salt and black pepper. Cook for about 10–12 minutes, stirring only occasionally, until the potatoes are golden and tender. You’ll notice the edges getting crisp—that’s exactly what you want. If the skillet seems dry, add a tablespoon of olive oil to help them along.
Step 3: Push the potatoes to one side of the skillet and add the remaining olive oil to the empty space. Toss in the diced onion and cook for 3–4 minutes until softened and translucent. Then, add the halved Brussels sprouts, cut-side down. Let them sear without moving for about 4–5 minutes—this is where they develop that lovely caramelization.
Step 4: Stir in the minced garlic, smoked paprika, and dried thyme. Cook for just one minute until fragrant—be careful not to burn the garlic. Now, mix everything together so the potatoes, sprouts, and onions are well combined. Return the cooked bacon to the skillet and give it all a good stir.
Step 5: Transfer the skillet to the preheated oven and bake for 10–12 minutes, until the Brussels sprouts are tender and slightly crispy on the edges. You’ll notice the aroma filling your kitchen—it’s heavenly. Remove carefully (remember, the handle is hot!) and garnish with fresh parsley if you like. Serve immediately while everything is hot and crisp.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Freeze in single layer then transfer to bag; keeps 2 months.
- Reviving: Reheat in skillet with oil to restore crispness.
Serving Suggestions
Complementary Dishes
- Fried or poached eggs — The runny yolk mingles with the hash, creating a rich, saucy element that ties everything together beautifully.
- Simple arugula salad with lemon vinaigrette — The peppery greens and bright acidity cut through the richness of the bacon and add a fresh contrast.
- Buttery toasted sourdough — Perfect for scooping up every last bit from your plate, and the crunch complements the soft potatoes wonderfully.
Drinks
- Dry cider or pale ale — The crisp, slightly fruity notes cleanse the palate and balance the savory, smoky flavors of the hash.
- Bloody Mary — A brunch classic that stands up to the hearty ingredients with its spicy, tangy profile.
- Hot coffee with a dash of cream — The bitterness of the coffee contrasts nicely with the salty bacon and sweet roasted sprouts.
Something Sweet
- Warm apple crumble with vanilla ice cream — The sweet, spiced apples and cool cream provide a delightful finish after the savory hash.
- Lemon ricotta pancakes — Light, fluffy, and just tart enough to feel like a refreshing follow-up to the hearty main.
- Dark chocolate and orange biscotti — A not-too-sweet treat you can nibble with coffee, offering a bitter-chocolate contrast that feels just right.
Top Mistakes to Avoid
- Mistake: Overcrowding the skillet. If you add too many ingredients at once, they’ll steam instead of brown. Cook in batches if your skillet is small—it’s worth the extra few minutes for that perfect crispness.
- Mistake: Stirring the Brussels sprouts too soon. Let them sit cut-side down to develop a deep, caramelized sear. I’ve messed this up before too… moving them around too much results in steamed, rather than roasted, sprouts.
- Mistake: Underseasoning. Potatoes need a good amount of salt, and the bacon fat can mellow it out. Taste as you go and adjust with salt and pepper before serving.
- Mistake: Using very small diced potatoes. Tiny pieces will cook too quickly and may become mushy. Stick to that ½-inch dice for the best texture.
Expert Tips
- Tip: Par-cook your potatoes for even faster prep. You can microwave the diced potatoes for 3–4 minutes before adding to the skillet—this cuts down stovetop time and ensures they’re perfectly tender inside.
- Tip: Add a splash of apple cider vinegar at the end. Just a tablespoon stirred in right before serving lifts all the flavors and adds a subtle brightness that really makes the dish pop.
- Tip: Use a mix of sweet and regular potatoes. Substituting
Brussels Sprout And Bacon Hash
Make this easy Brussels Sprout and Bacon Hash for a hearty one-pan meal. Perfect for brunch or dinner with crispy textures. Get the recipe now!
Ingredients
For the Ingredients
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450 g Brussels sprouts (trimmed and halved)
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200 g thick-cut bacon (chopped)
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500 g Yukon Gold potatoes (diced into ½-inch cubes)
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 tbsp olive oil
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1 tsp smoked paprika
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½ tsp dried thyme
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Salt and black pepper (to taste)
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Fresh parsley (for garnish (optional))
Instructions
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Start by preheating your oven to 400°F (200°C). While it heats, place your large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat—this should take about 6–8 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave all that beautiful bacon fat in the skillet.01
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Add the diced potatoes to the hot bacon fat in the skillet. Sprinkle with a pinch of salt and black pepper. Cook for about 10–12 minutes, stirring only occasionally, until the potatoes are golden and tender. You’ll notice the edges getting crisp—that’s exactly what you want. If the skillet seems dry, add a tablespoon of olive oil to help them along.02
-
Push the potatoes to one side of the skillet and add the remaining olive oil to the empty space. Toss in the diced onion and cook for 3–4 minutes until softened and translucent. Then, add the halved Brussels sprouts, cut-side down. Let them sear without moving for about 4–5 minutes—this is where they develop that lovely caramelization.03
-
Stir in the minced garlic, smoked paprika, and dried thyme. Cook for just one minute until fragrant—be careful not to burn the garlic. Now, mix everything together so the potatoes, sprouts, and onions are well combined. Return the cooked bacon to the skillet and give it all a good stir.04
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Transfer the skillet to the preheated oven and bake for 10–12 minutes, until the Brussels sprouts are tender and slightly crispy on the edges. You’ll notice the aroma filling your kitchen—it’s heavenly. Remove carefully (remember, the handle is hot!) and garnish with fresh parsley if you like. Serve immediately while everything is hot and crisp.05
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