Crispy Brussels Sprout Hash with Bacon and Caramelized Onions

Brussel Sprout Hash is a flavorful spin on classic breakfast hash made with shredded Brussels sprouts, onions, simple seasonings, and fresh herbs. As the shredded sprouts sauté, they caramelize and develop crispy edges similar to hash browns. Enjoy it on its own or topped with eggs for a complete breakfast or brunch.

Brussels sprouts (named for the city where they were first cultivated) are typically in season from late summer through early spring. While you often see them at holiday dinners, they also make a bright, savory breakfast ingredient when shredded and sautéed.

This one-skillet hash balances olive oil and Dijon mustard with the aromatic warmth of crushed fennel seeds and the herbaceous brightness of thyme. When the sprouts are sautéed or roasted they turn sweet and nutty, and the crisped bits add irresistible texture.

Like a sweet potato hash, this recipe cooks entirely in one pan. It’s vegetarian as written, but you can easily add bacon, pancetta, or sausage for extra richness. Add eggs to make it a satisfying one-pan morning meal.

Ingredient notes

Below are tips for each main ingredient and suggestions for substitutions.

• Brussels sprouts – Buy whole sprouts and shred them yourself for the best texture, or use pre-shaved sprouts for convenience. If using pre-shredded, check for freshness and use promptly.
• Onion – Red onion adds color and a mild bite, but yellow or sweet onions work well too.
• Dijon mustard – Adds a bright, tangy note that lifts the dish.
• Fennel seeds – Lightly crushed fennel seeds contribute a subtle anise-like warmth.
• Thyme – Fresh thyme gives earthy, lemony flavor; dried thyme is an acceptable substitute.
• Olive oil – Extra-virgin olive oil is recommended for flavor, though any neutral oil or butter can be used for sautéing.
• Salt and pepper – Season to taste.
• Eggs – Optional, for serving instead of or in addition to the hash as a complete meal.

How to shred Brussels sprouts

Freshly shredded sprouts give the best texture, and you can leave some pieces chunkier for contrast. A sharp knife and cutting board are all you need, or pulse them briefly in a food processor to save time.

Step 1. Rinse the sprouts and remove any tough outer leaves. Slice each sprout lengthwise through the stem.

Step 2. Place each half cut-side down and slice thinly from the outer edge toward the stem to create shreds.

Making the brussel sprout hash

Full recipe details are in the recipe card below; here’s a concise guide to get you started.

Step 1. Heat oil in a skillet over medium heat. Sauté chopped onion until softened but not browned, about 2–3 minutes.

Step 2. Add shredded Brussels sprouts and the remaining oil. Sauté until they begin to wilt, then stir in Dijon, crushed fennel, salt, and pepper. Continue cooking until golden brown and crispy, about 12–14 minutes.

Step 3. If using eggs, move the hash to the side and make 3–4 wells in the pan.

Step 4. Crack an egg into each well, cover, and cook 5–6 minutes until the whites are set and the yolks reach your preferred doneness. Taste and adjust seasoning before serving.

Once plated, finish with extra thyme or a grind of pepper if desired.

👩‍🍳Expert tip

Substitutions and variations

This hash is a flexible base—try these ideas to change the flavor profile or bulk it up.

• Add meat. Crisp bacon, pancetta, prosciutto, or crumbled sausage all pair nicely with Brussels sprouts.
• Mix in other vegetables. Diced sweet potato or roasted butternut squash add sweetness and heartiness for a fall-forward hash.
• Change the herbs. Parsley, chives, or a pinch of rosemary can replace or complement thyme.
• Garlic. A minced clove stirred in near the end adds more savory depth.
• Heat. Add crushed red pepper or a pinch of cayenne for a spicy kick.
• Cheese. A sprinkle of grated Parmesan or a crumble of feta adds savory richness.

Serving suggestions

Serve the hash as a side dish or top it with eggs for a complete meal. If you add eggs, toast bread to mop up the yolk. For a different approach, serve a fried egg on the side. A drizzle of balsamic glaze or pomegranate molasses brightens the dish, and a spoonful of sweet-savory chutney works well if you want more contrast.

Storage

Store leftover hash in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through; a quick sauté will help restore crispness.

Frequently asked questions

More one-skillet recipes

One-pan breakfasts save time and cleanup. Try other skillet recipes for easy mornings.

📖Recipe

Brussel Sprout Hash

Brussel Sprout Hash is a flavorful one-skillet breakfast made with shredded Brussels sprouts, onions, simple seasonings, and fresh thyme. The sprouts caramelize and crisp as they cook. Serve with or without eggs.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Equipment

• 10 or 12 inch skillet

Ingredients

• 1 pound Brussels sprouts, whole or pre-shredded
• 2 tablespoons 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 freshly ground pepper, plus more to taste
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• 3–4 eggs, optional

Instructions

• Shred the Brussels sprouts: Wash and trim sprouts, slice each in half lengthwise, then thinly slice each half from the outer edge toward the stem. Set aside.
• Heat 1 tablespoon oil in a skillet over medium heat. Add chopped onion and ⅛ teaspoon salt; sauté until soft but not browned, about 2–3 minutes.
• Add shredded sprouts and remaining oil (work in batches if needed). Sauté until they begin to wilt. Stir in Dijon, crushed fennel, remaining ⅛ teaspoon salt, and pepper.
• Cook, turning occasionally, until sprouts are browned and crispy in spots, about 12–14 minutes. Stir in thyme.
• If using eggs, make 3–4 wells in the hash and crack an egg into each. Cover and cook until the whites are set, 5–6 minutes, or until eggs reach desired doneness. Season to taste and serve immediately.

Notes

• Store leftover hash in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet to restore crispness or microwave until warmed through.

Nutrition*

Serving: 1 (without egg) |
Calories: 89 kcal
| Carbohydrates: 6.1 g
| Protein: 1.7 g
| Fat: 7.2 g

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.