Weekend Brussel Sprout Hash
PIN IT!The only redeeming quality for today is this weekend brussel sprout hash. If it’s okay with you guys, I’m going to close my eyes and pretend it’s Saturday morning.
Why is it the weekends FLY BY SO QUICKLY? I swear it was just Friday. Why on earth is it Monday already? I know, these are questions none of you can answer, but I’m still posing them in hopes some all-knowing being reads this blog and provides me with some nerdy, yet effective, explanations.
I’m not ready for another week of work, y’all, I’m just not. I had such an amazing weekend, but it was tiring. Having a social life is hard work guys! From date nights with the hubby to girls days with my bestie, by the end of it, I need a day just to recoup from my weekend. But no, I’m forced to put on real clothes (and SPANX), do my hair and act somewhat like a responsible adult all day.
It just isn’t fair. I want to wake up in leisure with a cute puppy, enjoy a big cup of coffee with this brussel sprout hash and not have to worry about commuting on the highway to hell, i mean, metro. Is that too much to ask?
Now, this hash is something spectacular because it’s healthy, easy as heck and extremely low-carb. For those avoiding the glutens, you’ll be happy to know it’s completely gluten-free too. Now, I almost made it vegetarian but bacon. I just…can’t live without it. You could certainly omit it if you’d like. Just don’t yell at me if it’s not as good without the salty deliciousness of bacon.
Weekend Brussel Sprout Hash
Serves about 4. Adapted from Closet Cooking.
Prep time: 10 minutes
Cook time: About 25 – 30 minutes
Ingredients:
- 8 pieces bacon
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 pounds brussel sprouts, rinsed and shredded
- Salt and pepper to taste
- 1/4 cup parmesan cheese
- 4 large eggs
Directions:
- Heat a large dutch oven over medium heat. Add the bacon (3 slices at a time) and cook until crispy on both sides, about 4 – 6 minutes. Once cooked, remove and drain on a paper towel lined plate. Once slightly cooled, chop into bite size pieces.
- Once fully cooked, reserve 3 tablespoons of bacon grease (keeping two in the pan, reserving one for later). Add garlic and cook about 2 – 3 minutes. Add in onion and cook another 4 – 6 minutes or until translucent. Add the brussel sprouts and last tablespoon of bacon grease. Cook on medium-low heat for about 10 – 12 minutes, stirring often, until leaves are softened. Remove from pan and pour into a bowl. Toss with parmesan cheese, chopped bacon and salt and pepper.
- Spray another skillet with nonstick cooking spray. Cook the eggs (one at a time) until it reaches your level of doneness. (I fried mine so it had a runny yolk).
- Serve the hash in four bowls with fried eggs and salt and pepper.
Nutritional information per serving:
Calories: 316
Fat: 13.5 grams
Carbohydrates: 22 grams
Fiber: 8.2 grams
Protein: 19.5 grams
Weight Watchers Points: 7
Claire
Tags:bacon recipes, breakfast recipes, brussel sprouts, easy brunch recipes, gluten-free recipes, hash recipes, weekend
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