Brussels Sprout Hash Recipes

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BRUSSELS SPROUT AND BACON HASH



Brussels Sprout and Bacon Hash image

Provided by Molly Yeh

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

12 ounces thick-cut bacon
1/2 yellow onion, coarsely chopped
Kosher salt and freshly ground black pepper
12 ounces Brussels sprouts, shredded
Juice of 1/2 lemon
Hot sauce, for serving, optional

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.

BRUSSELS SPROUT, APPLE, AND BACON HASH



Brussels Sprout, Apple, and Bacon Hash image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h5m

Number Of Ingredients 7

3 cups brussels sprouts, trimmed, halved if large
2 red onions, unpeeled, halved lengthwise
Extra-virgin olive oil
Coarse salt and freshly ground pepper
1 apple, such as Gala or Golden Delicious, cored
1/2 tablespoon unsalted butter
6 ounces thick-cut bacon (about 4 slices), cut into 1/2-inch pieces

Steps:

  • Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
  • Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
  • When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.

BRUSSELS SPROUT HASH



Brussels Sprout Hash image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
  • Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams

BRUSSELS SPROUT HASH



Brussels Sprout Hash image

I was treated to this dish by a St. Louis caterer, Patty Long Catering, and found a similar recipe online, which I modified to my liking. I hope you will modify yours. I used a food processor to make this a quick and easy side dish.

Provided by Pat

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 5

¼ cup honey-flavored butter
½ cup chopped onion
1 pound Brussels sprouts, grated
salt and ground black pepper to taste
2 tablespoons white cooking wine

Steps:

  • Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
  • Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 16.9 g, Cholesterol 15 mg, Fat 8.4 g, Fiber 4.7 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 109.2 mg, Sugar 6.4 g

BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS



Brussels Sprout Hash with Caramelized Shallots image

Provided by Molly Stevens

Categories     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Low Cal     High Fiber     Fall     Brussels Sprout     Shallot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Steps:

  • Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
  • Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

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Top Asked Questions

How to cook brussel sprouts and bacon hash?
Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are bright green and fork-tender. Add the crumbled bacon back into the pan and stir. Make two or three small wells in the hash and crack an egg into each.
How do you cook brussel sprouts in a pan?
Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes. Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes.
How to cook butternut squash and Brussels sprouts?
Leave one tablespoon of bacon grease in the pan and dispose of the rest. Add the butternut squash, onion, and garlic to the pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste.
How to cook fresh sprouts on the stove?
Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.

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