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Brussels Sprouts Hash with Bacon and Poached Eggs

Preparation 00:05 Cook Time 00:15 Total Time 0:20
Serves 2     adjust servings


  • 1 pound Brussels sprouts, trimmed
  • 4 ounces good bacon (see note)
  • 1 large shallot, minced
  • 3 tablespoons apple cider vinegar, divided
  • 4 eggs
  • Salt and freshly ground black pepper, to taste


Fit a food processor with the slicing disk. Feed Brussels sprouts through the feed tube to shred. (If you don't have a food processor, you can carefully...and tediously...use a mandoline or slice sprouts with a knife.)

Dice the bacon and place in a 12-inch skillet set over medium heat. Cook, stirring occasionally, until bacon is just about cooked to your liking. 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 and cook, stirring from time to time, until wilted and just tender. Off the heat, add 1 tablespoon of the vinegar and some freshly ground black pepper.

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. 


Recipe Notes

I rarely eat bacon, but when I do, I like to go big with uncured thick-cut bacon like this. It's just so good. If you're using this type, 4 ounces will only be two slices. 

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