Shredded Brussel Sprouts Sweet Potato Bacon Paleo Hash

Holy title batman! I know its a big name for a recipe, “Shredded Brussel Sprouts Sweet Potato Bacon Paleo Hash”, but I thought you should know what this recipe is all about. I was at the gym this past weekended, and on the tv was a ‘healthy’ cooking segment on our local news. Clearly the caught my eye and I focused in. They were making a brussel sprout coleslaw for a side salad. Obviously I started thinking about how I need to use the brussels that are in our fridge. Once I got home, I grabbed some sweet potatoes and bacon (because everything is better with bacon), and wah-la a breakfast vegetable hash began!

Brussels sprouts. I never in my life would have expected to crave them. But over the past couple of years, I’ve become slightly obsessed. I eat them them at least once a week – whether I pan fry them with bacon, or roast them with over vegetables – they are a staple in our house!


I used to think they were so gross as a kid, but then I started to cook them in bacon grease, and holy cow they were life changing! I also normally roast them in the oven with some coconut oil and salt, either way I do them I love them to be a bit crunchy. I found that 5-7 minutes over medium-high heat will allow them to caramelize without getting soggy. Soggy Brussels (think steamed) are gross. Mushy food in general just does nothing for me – does anyone else agree?

Shredded Brussel Sprouts Sweet Potato Bacon Paleo Hash


  • 4 slices thick-cut bacon
  • 4 sprigs fresh thyme
  • 2 pints Brussels sprouts, cut in shreds
  • 1 medium sweet potato, cut into cubes
  • 1 small white onion
  • Kosher salt and freshly ground black pepper


  1. Place the cubed sweet potatoes in a microwave safe bowl and cover them with a damp paper towel. Microwave them on high for 2 minutes. Set aside.
  2. Cook the bacon in a large skillet on medium-high heat. Once the bacon is partially cooked through, remove the bacon, leaving the grease in the pan. Chop the bacon strips into pieces, and set aside.
  3. There should be a little more than 2 tablespoons of bacon grease still left in the pan (remove some if it looks like there is too much). With the skillet still on medium-high, add in the sweet potatoes. Cook and stir occasionally for 2, and then add in the onion. Cover with a pan lid.
  4. After 3 minutes, add in the shredded brussel sprouts, thyme, bacon, salt and pepper. Cook for another 3 minutes (or until the sweet potatoes are soft, and the brussel sprouts look like they are cooked through). Serve warm.




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