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Leftover Brussel Sprout Hash

Leftover Brussel Sprout Hash
Recipe Date:
October 30, 2020
Serving Size:
Cook Time:
Imperial (US)
Perfect for brunch! Use your turkey day sprouts to add delicious flavor to a skillet classic.
  • 3 cups Brussel sprouts - halved or quartered depending on size
  • 3 yukon gold or small russet potatoes - small cube
  • 1 onion - chopped
  • 2 garlic cloves - chopped
  • 1 tbsp balsamic vinegar
  • olive oil
  • salt and freshly ground pepper
  • 1/2 tsp Aleppo pepper or red chili flakes
  • optional - 4 eggs
  • optional - 3 bacon slices - cooked
  1. If you’re using leftover brussel sprouts and potatoes that are already cooked then you’re one step ahead.
  2. If not, begin by heating a large skillet over medium heat with olive oil, add onion and a pinch of salt - cook a few minutes to soften (if using bacon add chopped bacon and cook until crisp and set aside in a bowl) then add potatoes and brussel sprouts, garlic and a pinch of salt and freshly ground pepper. Cook until potatoes and brussels sprouts are tender.
  3. Add more olive oil if needed during cooking. (add the bacon/onion mixture to the brussel sprout mixture and stir until combined)
  4. Add the balsamic vinegar and pepper flakes stir well and taste, adjust seasoning if necessary.
  5. If you are topping the hash with eggs - break an egg into each quarter of the pan - then place in the middle of the oven under broil for about 5 minutes until eggs are cooked.


Take a look at our recommended pairing below.