Best Brussel Sprout Hash With Egg Recipes

BRUSSELS SPROUT HASH

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 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.