Brussels Sprouts Hash With Bacon And Poached 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.

BRUSSELS SPROUT & BACON HASH WITH EGGS

Steps:

• Trim the brussel sprouts, removing any damaged outer leaves. Shred the brussel sprouts by by cutting them into very thin slices using a knife or mandolin.
• In an oven proof skillet cook the bacon until crisp and then roughly chop into small pieces and set aside. Reserve approx 1 tbsp of the bacon grease in the skillet and add in the onion and cook it for 8-10 minutes until soft and golden in colour.
• Add the shredded brussel sprouts to the skillet and stir well. Add in the veg or chicken stock, mustard, apple cider vinegar and black pepper and leave to cook for approximately 6 minutes until the brussel sprouts are tender and slightly golden in colour. Stir in the chopped bacon.
• Create 4 wells in the mixture using a spoon. Crack an egg into each of the wells. To cook the eggs you can cover the pan with a lid and cook on medium low heat for 5-7 minutes. Alternatively you can transfer the skillet to the oven and bake at 175 degrees C (350F) for 8 minutes or until the eggs are cooked to your liking. Sprinkle with fresh chopped parsley or chilli flakes before serving.

SWEET POTATO & SPROUT HASH WITH POACHED EGGS

Steps:

• Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.
• Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.
• Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.