Brussels Sprouts Hash with Bacon and Poached Eggs

4.89 from 9 votes

This quick, easy, and flavorful Brussels sprouts hash with bacon and poached eggs makes an equally good breakfast, lunch or dinner.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast and Brunch

Cuisine: American

Keyword: brussels sprouts hash

Calories: 304kcal

Author: Carolyn Gratzer Cope

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.

If you don't have a food processor, you can carefully...and tediously...use a mandoline slicer or slice sprouts with a chef's knife.
You can use any bacon that you like, but I like to use a really good-quality, thick-cut variety so it's nice and meaty.
You should end up with about ½ cup minced shallot. If your shallots are smaller, use two.
This recipe is quick to make, so I prefer to cook it up right before serving. That said, if necessary, you can do a lot of the prep up to 24 hours in advance. Shred the sprouts and store in an airtight container in the fridge. Cook the bacon and shallots, remove the excess grease, and cool before storing in an airtight container in the fridge.
If you want to get really next-level, you can use a technique that restaurants employ for the brunch rush and poach the eggs in advance. Cool them, then refrigerate, and dip into simmering water to reheat.Cook the sprouts and assemble the dish right before serving.

With a few expert tips and zero fancy equipment, you'll end up with beautiful poached eggs every time.

First, choose the right pan: fill a wide sauté pan with water to a depth of at least 1 ½ to 2 inches.
Bring the water to a brisk simmer to heat it evenly, and then reduce the heat so the water is virtually still. This provides enough heat for poaching without jostling the eggs too much. Poaching is all about gentle heat.
Add a couple of tablespoons of cider vinegar or distilled white vinegar to the poaching liquid. It encourages the proteins in the egg whites to set a little more firmly rather than sprawling all over the place.
Crack each egg into a small bowl and tip carefully into the water, submerging the bowl a bit as you pour. I like to add the eggs in a clockwise circle starting near the handle so I remember in which order to remove them for even cooking.
Cook undisturbed for four minutes, until whites are set and yolks are runny. Remove eggs from pan with a strainer spoon. Gently place eggs on a paper towel-lined plate and dab the tops to remove excess water. Cut away any scraggly whites if you like.