Name: Brussels Sprouts Hash (Low-carb, Paleo, Gluten-free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: keto, gluten-free, dairy-free
Ingredients: 4 ounces thick-cut bacon (about 4-5 slices) or pancetta, cut into bite-sized pieces; 1/2 large onion, chopped; 1 cup sweet potato cubes, cut into 1/2-inch pieces; 1 pound Brussels sprouts, cut into quarters then sliced and pulled apart; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/8-1/4 teaspoon chili powder or ground cayenne pepper; 1/4 teaspoon garlic powder; 1 tablespoon coconut aminos; 3-4 eggs (optional); red pepper flakes (to taste)

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Call this Brussels sprouts hash one epic breakfast or a quick and easy side dish! Brussels sprouts and bacon make a combination that will forever win me over, and this Brussels sprouts skillet is no different. It's a healthy and hearty recipe that also happens to be low-carb, gluten-free and paleo-friendly.

Brussels sprouts hash in a pan with eggs on top

The base is simple: a medley of crisp bacon pieces, tender Brussels sprouts and savory bits of caramelized onion. Toss in some sweet potato cubes if you'd like or skip them if you're in need of an extra low-carb option.

Top it with eggs, or don't. This can be breakfast fare or a quick and simple side dish.

It's so good, so easy, so dependable. A great addition to any main course and delicious as a standalone meal, too.

why you will love it

This dish is my tribute to the two-pound bag of Brussels sprouts I almost always have in the fridge. And the lack of creativity I often feel when I need to use them up.

Yes, air fryer Brussels sprouts with miso glaze are a great way to enjoy them and we love these crispy roasted Brussels sprouts with sriracha. The veggie is also a favorite ingredient when making crisp, crunchy salads.

But here's why you'll love this easy breakfast Brussel sprouts recipe:

it's a healthy, veggie-forward dish with lots of flavor
it's incredibly versatile (in both prep and meal type)
Brussels sprouts hash with sweet potatoes are paleo, gluten-free, and low-carb
it's a meal or side that's ready in under 30 minutes.

Whether you're in need of a quick dinner or you're looking for a hearty brunch recipe, this Brussels sprout hash is a be-all-things dish. And aren't those the best?

Brussels sprouts hash in a bowl without eggs

the ingredients

To make Brussels sprouts hash, you will need:

thick-cut bacon or pancetta
Brussels sprouts
onion (either red onion or yellow onion)
sweet potato
chili powder or ground cayenne pepper
garlic powder
salt and black pepper
coconut aminos
eggs (optional)
red pepper flakes

To prepare the Brussels sprouts, cut them into quarters and slice any larger pieces. They should be small-ish, but not quite shredded. If you'd like, you can also pulse them in a food processor as long as they don't end up too small.

As for the sweet potato, cut it into small cubes (about ½-inch in size). This allows them to cook quickly in the pan and will ensure they turn out tender.

how to make brussels sprouts hash

The process for this sweet potato Brussel sprout hash is really easy. While I like to cut the bacon before cooking, it's not necessary. You can cook it in whole pieces and chop or crumble it afterwards. (Also, see recipe tips to learn the easiest way to cut raw bacon!)

Let's make Brussels sprouts hash:

Cook the bacon. In a large skillet, cook the bacon pieces until crisp. Remove the bacon and set it on a paper towel-lined plate to let the bacon fat drip off. Leave any bacon grease in the pan.
Cook the onion and sweet potato. Add the onion and sweet potato cubes to the pan with the bacon grease. Cover and cook about 6-7 minutes or until the sweet potato is almost tender.
Add the Brussels sprouts. Once the Brussels sprouts have been stirred into the mixture, add the seasonings and coconut aminos. Cook on medium-high heat for about 6-7 minutes, stirring occasionally. If you're not topping it with eggs, continue cooking for a few more minutes until the Brussels sprouts are slightly browned on the outside and tender on the inside. Add more seasonings if needed. Stir in the reserved bacon pieces and serve.
Cook the eggs. If you are topping the hash with eggs, create 3-4 divots in the hash with a spoon. Crack the eggs into those holes and cover the skillet. Let it cook over medium heat for about 5 minutes (for an over-easy egg yolk) or until the eggs reach desired doneness.
Serve. Remove from the heat and immediately serve portions of the Brussels sprouts hash with red pepper flakes or hot sauce on the side.

Brussels sprouts hash in a pan with seasonings

for the best results

To easily cut bacon, use a sharp pair of kitchen shears. I think this method is so much easier than a knife and cutting board (and less of a mess too). Simply snip the bacon into small pieces. Before cooking, make sure to pull apart any pieces that are stuck together.

Before adding the egg to the Brussels sprouts skillet, use a spoon to make 3-4 spots in the pan for the eggs. They should be nestled down into the Brussels sprouts hash and touching the bottom of the pan. This will allow the eggs to cook faster as opposed to cracking them directly on top of the veggies.

Try to create uniformity when cutting the Brussels sprouts and sweet potato. This will help the pieces cook evenly.

You should have about 2-3 tablespoons of bacon grease left in the pan after cooking the bacon. If there is more, carefully spoon out excess. It may sound like a lot but the Brussels sprouts will soak up all of that bacon grease and it gives this dish a lot of flavor.

If you are using already-cooked bacon and don't have reserved bacon grease, feel free to substitute olive oil.

If you are keto or low-carb and wary of the sweet potato in this dish, keep in mind that there is only 1 cup of cubed sweet potato in the entire dish (which serves 4). That's about the equivalent of half of a large sweet potato.

plate with a serving of Brussels sprouts hash and a yolky egg

It doesn't get any better than a quick dish with loads of flavor that works any time of day! These breakfast Brussels sprouts are a new favorite. Brussels sprouts and bacon for the win, once again. 😉

If you try out this Brussels sprouts skillet and enjoy it as much as we do, I would be so grateful if you left a star review and/or comment below! Or feel free to let me know what you think by connecting with me on Instagram. Enjoy!

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