Brussels Sprout Bacon Hash With Eggs Recipes

BRUSSELS SPROUTS HASH WITH BACON AND POACHED EGGS

Steps:

• Fit a food processor with the slicing disk. Feed Brussels sprouts through the feed tube to shred.
• Dice the bacon and place into a 12-inch skillet set over medium heat. Cook, stirring occasionally, until bacon is crisp.
• Spoon out and discard all but 2 tablespoons of fat from the pan.
• Add shallot and cook for two minutes or so, until becoming translucent.
• Stir in shredded Brussels sprouts, salt and pepper, and two tablespoons of the vinegar.
• Cook, stirring from time to time, until wilted and just tender.
• Meanwhile, bring a pan of water to the gentlest simmer with the remaining two tablespoons of vinegar.
• Carefully crack eggs into the water, leaving plenty of space in between, and cook for 4 minutes.
• Divide hash between two shallow bowls and top with eggs.
• Sprinkle with salt and pepper and serve immediately.

BRUSSELS SPROUT AND BACON HASH

Steps:

• In a large skillet, cook the bacon over medium-high heat until crispy, 6 to 8 minutes. Transfer to a plate to cool slightly. Pour off most of the bacon fat into a heat-safe bowl, leaving a thin layer of fat in the skillet.
• Return the skillet to medium-high heat and cook the onions until translucent, 5 to 7 minutes; season with salt. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, another 7 to 10 minutes, adding more bacon fat if the pan seems dry. Coarsely chop the bacon and then stir it into the Brussels sprouts. Add salt and pepper to taste. Finish with the lemon juice and serve with hot sauce if desired.