Hash out a much healthier dish with this brussels sprouts hash by Cook Smarts. Thinly cut and also sautéed with bacon will mask any type of resentment that some associate with this nourishing veggie. By replacing the conventional potato active ingredient in this recipe with Brussels sprouts we have a low-carb alternative suitable for any kind of meal of the day.

Egg with Bacon + Brussels Sprout Hash

Ingredients

1 medium slice bacon, cooked

6 Brussels sprouts, thinly sliced

1 tablespoon olive oil

2 tbsps pistachio (or other favored selection of nut), chopped

1 large egg

Salt and pepper, to taste

Optional flavor additions: mustard, red wine vinegar, warm sauce

Directions

Heat a medium-sized non-stick frying pan over medium-high warmth. Add 1/2 the oil and after that cut bacon. Cook bacon for concerning 3 to 4 minutes until the edges begin to crisp.

Add brussels sprouts and sauté for regarding an additional 2 to 3 minutes. Since the sprouts have been cut so very finely, they will certainly prepare fairly rapidly. Add your flavors as well as nuts as well as throw through. Spoon your hash onto a serving plate, and also return the pan over medium-high heat.

Add one more fifty percent tbs. of oil as well as split your egg( s) right into frying pan. If you’re delighting and also intend to fry your eggs with some butter, you’re welcome to utilize a mix of butter/ oil (hi, if you’re having brussels sprouts for morning meal, you could indulge and also nobody will certainly slam!). As soon as your egg is fried, slide it over your hash and spray with preferred quantity of salt as well as pepper. At this factor, I such as to damage the yolk, and utilize it as a sauce for my brussels sprout breakfast hash.

Nutrition Information

Serves: 1|Offering Size: 1 hash

Per serving: Calories: 359, Total Fat: 29g, Saturated Fat: 5g, Monounsaturated Fat: 17g, Cholesterol: 194mg, Salt: 651mg, Overall Carbohydrate: 15g, Dietary Fiber: 6g, Sugars: 3g, Healthy protein: 16g

Nutrition Bonus: Potassium: 707mg, Vitamin A: 6%, Vitamin C: 2%, Calcium: 4%, Iron: 8%