Brussel Sprout Hash is a delicious twist on the classic potato breakfast. It's made with shredded brussel sprouts, onions, simple seasonings, and fresh herbs. As the brussel sprouts sauté, they caramelize and become crispy just like hash browns. Serve them with or without eggs for a complete breakfast or brunch.
Brussel sprouts (correct name Brussels sprouts- named after the city where they were first cultivated in Belgium) are typically in season from late August through March. You might recognize these teeny cabbage-like vegetables at your Thanksgiving table, but they make a great breakfast as well.
This breakfast hash is loaded with simple flavors such as olive oil, Dijon mustard, fennel, and fresh thyme. When brussel sprouts are sautéed (or roasted), they develop a sweet, nutty, caramelized taste. Oh, and the crispy bits? Well, they're the best!
Just like my sweet potato hash, this Brussel sprout hash is made in one skillet. I decided to keep this breakfast hash vegetarian, so I omitted the bacon. It makes a great fall side dish, but I like to add some eggs for a complete, one-pan meal.
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Ingredient notes
Read below to learn more about the ingredients used in this vegetable hash.
- Brussel sprouts- Look for them whole at your grocery store. You may find them on or off their stalks. Either is fine- the latter requires a little more prep work. To save time, you can buy them pre-shaved (or shredded). If using pre-shaved, look out for any yellowing of the leaves, and be sure to use them as soon as possible.
- Onion- I prefer red onion for its flavor and pop of color, but you can use a sweet, white, or yellow onion.
- Dijon mustard- Adds brightness and acidity.
- Fennel seeds- Crush them for the best flavor.
- Thyme- Fresh thyme adds some earthy, lemony flavor to the sprouts. You can use dried thyme if that's what you have.
- Olive oil- For sautéing the sprouts. I use extra-virgin olive oil, but you can also use your favorite oil (vegetable, canola, etc.). For an extra-rich hash, sauté the Brussels in butter.
- Salt and pepper- For seasoning the hash.
- Eggs- Optional.
How to shred Brussels sprouts
You can buy pre-shaved (shredded) brussel sprouts, but nothing beats them freshly shaved. This way will also allow you to leave some chunkier pieces for added texture.
I prefer to shred them by hand, with nothing more than a sharp knife and a cutting board. To save time, you can toss them into a food processor.
Step 1. Wash the brussel sprouts and remove the outer leaves if bruised or tough. Hold the brussel sprout lengthwise, and slice it down the middle.
Step 2. Take each half (cut side down), and with a sharp knife, begin slicing it thinly from the outside toward the middle (stem).
Making the brussel sprout hash
Full instructions are listed in the recipe card, but you can check out this quick guide to help you get started.
Step 1. Heat the oil in a skillet over medium heat. Add the onions, and sauté until softened (not browned).
Step 2. Add the shredded sprouts, and sauté until wilted. Add the remaining ingredients (minus the thyme), and sauté until golden brown and crispy.
Step 3. If adding the eggs, make 3-4 holes in the skillet, by moving the hash to one side.
Step 4. Crack an egg into each hole. Cover, and cook an additional 5-6 minutes, until the eggs are set and cooked to your liking.
Once the eggs are cooked, taste for seasoning, adding additional salt and pepper as needed.
👩🍳Expert tip
To ensure even browning, leave the brussel sprouts undisturbed in the skillet for a few minutes before stirring. This will allow the bottoms to get crispy faster.
Substitutions and variations
Hash is a canvas for all sorts of add-ins and seasonings. Play around with different flavors to make it your own.
- Add meat. Bacon, pancetta, or prosciutto pair beautifully with Brussel sprouts. Sweet or hot crumbled sausage would also be a great addition.
- Use a mix of veggies. For the ultimate fall breakfast, add chopped sweet potatoes or butternut squash.
- Herbs. Use any combination of fresh or dried herbs. Parsley or chives work well.
- Garlic. Try adding a minced garlic clove for additional flavor.
- Add heat. Make it spicy with crushed red pepper or cayenne pepper.
- Cheese. Grate Parmesan cheese over the hash for a nutty, salty twist.
Serving suggestions
Serve this hash as a side dish or add eggs for a complete meal. If adding eggs, be sure to toast up some bread to sop up that yummy yolk. Don't like runny yolks? Fry an egg and serve it alongside the hash.
For a sweet and savory spin, add a touch of this bacon chutney on top! You could also drizzle the cooked hash with balsamic glaze or pomegranate molasses.
Storage
Brussel hash can be stored in an air-tight container in the fridge for up to 4 days. You can reheat the hash in the microwave or on the stove until heated through.
Frequently asked questions
Sure, if you prefer cabbage, you can shred it just like you would the brussel sprouts. Add potatoes and corned beef for a delicious Irish-inspired breakfast.
More one-skillet recipes
Hooray for one-pan meals!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Brussel Sprout Hash
Equipment
- 10 or 12 inch skillet
Ingredients
- 1 pound Brussel sprouts, whole or pre-shredded
- 2 tablespoon extra virgin olive oil divided
- ½ cup chopped red onion about 1 small onion
- ½ tablespoon Dijon mustard
- ¼ teaspoon crushed fennel seeds
- ¼ teaspoon Kosher or fine sea salt divided, plus more to taste
- ⅛ teaspoon fresh ground pepper, plus more to taste
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 3-4 eggs, optional
Instructions
- Shred the Brussel sprouts: Wash the Brussel sprouts and remove the outer leaves if bruised or tough. Hold the Brussel sprout lengthwise, and slice it down the middle. Take each half (cut side down), and with a sharp knife begin slicing it thinly from the outside toward the middle (stem). Set aside.1 pound Brussel sprouts, whole or pre-shredded
- Heat 1 tablespoon of the oil in a skillet over medium heat. Add the chopped onion and ⅛ teaspoon salt, and saute the onion until soft (but not brown), about 2-3 minutes.1 tablespoon extra virgin olive oil, ½ cup chopped red onion, ⅛ teaspoon Kosher or fine sea salt
- When the onions are softened, add the Brussel sprouts and the remaining oil (you may need to do this in batches depending on the size of your skillet). Saute briefly until they begin to wilt down, and you can fit all the Brussels in the skillet. Add the mustard, fennel, the remaining ⅛ teaspoon of salt, and pepper and stir to coat.1 tablespoon extra virgin olive oil, ½ tablespoon Dijon mustard, ¼ teaspoon crushed fennel seeds, ⅛ teaspoon fresh ground pepper, plus more to taste, ⅛ teaspoon Kosher or fine sea salt
- Saute the Brussels, turning occasionally until browned (allowing the Brussel sprouts to cook for a few minutes before stirring so the bottoms get crispy), about 12-14 minutes. Stir in the thyme.1 teaspoon fresh thyme
- If adding the eggs, make 3-4 wells in the Brussel sprouts. Add the eggs, one at a time into each well. Cover and cook the eggs over medium heat until the whites are set, or the eggs are cooked to your liking, 5-6 minutes. Season to taste with additional salt and pepper. Serve immediately.3-4 eggs, optional
Notes
- Brussel hash can be stored in an air-tight container in the fridge for up to 4 days. You can reheat the hash in the microwave or on the stove until heated through.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Natasa says
I made this for a quick brunch today and it was delicious! Both flavor and texture were sooo good! Will make it again for sure!
Weddy says
I made this and it’s so good. I love Brussels sprouts!