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
- 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.
- 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.
- 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.
- 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.