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Quick and Easy Brussels Sprout Hash

This quick, Easy Brussels Sprout Hash is perfect for any meal. Filling, healthy, and low carb this dish works as a side, a breakfast, or a main dinner dish

Quick and Easy Brussels Sprout Hash

This meal in 3 words: EASY. FILLING. DUHLISHUS.

This is food I can get behind. My other half though? He was not sold and I was sufficiently shocked, although I guess I get it. I was definitely 30 before I decided eggs were an acceptable dinner. In my head eggs had their place, which was before noon or after midnight.

Vegetables are the opposite, existing only after noon and before midnight (with the exception of quiche or western omelets; so many weird food rules!!! I know.).

So anyway, I made this a minimum of 4 times before actually getting around to sharing it, and all 4 times Chad politely declined, citing reasons like, “It’s too early for Brussels sprouts,” or, “I don’t want eggs for dinner,” or, “Where are the cheeseburgers?”

He would almost always rather have cheeseburgers.

But I am trying to tell you that this Easy Brussels Sprout Hash is where it’s at. No matter what time of day it is. Add a thick slice of crusty bread for that egg and you have a 24-hour-a-day win.

Brussels Sprout Hash

The crumbled breakfast sausage is perfect with the Brussels sprouts. Do you love Brussels sprouts? Gosh I do.

And then there are the eggs. I fried these. Over medium in just a little olive oil with a sprinkle of sea salt and crushed red pepper.

Brussels Sprout and Sausage Hash Recipe

Served just like this I absolutely adore this meal for breakfast, lunch, or dinner. Leave off the eggs and you have a fantastic side dish. And as I’m typing this I’m feeling like polenta would be a nice creamy base. You could serve this at a brunch!!!

Isn’t brunch the best?

5.0 from 1 reviews
Quick and Easy Brussels Sprout Hash
 
Prep time
Cook time
Total time
 
Crumbled sausage and pan seared Brussels sprouts come together to make a super simple and versatile dish that can serve as a meal or a side any time of the day.
Author:
Serves: serves 4
Ingredients
  • ½ pound breakfast sausage
  • ½ medium onion, chopped
  • 1 pound Brussels sprouts, washed, patted dry, and cut into halves or quarters
  • kosher salt and crushed red pepper to taste
  • 4 eggs (optional)
Instructions
  1. In a large skillet cook and crumble the sausage over medium high heat until it's browned and cooked through. Remove it to a plate lined with a paper towel. Drain all but about a tablespoon of the grease from the skillet.
  2. Add the onions to the skillet and cook for about a minute, until they are fragrant and translucent. Then add the Brussels sprouts.
  3. Continue cooking for 6-8 minutes. You want the Brussels sprouts to be bright green and tender; some of the edges will be a little toasty and brown from the pan. Stir the cooked sausage back in.
  4. Sprinkle with the kosher salt and crushed red pepper to taste.
  5. If you are serving this with eggs you can start cooking them 1-2 minutes before the Brussels sprout hash is done. An over medium fried egg will only take about 3 minutes to cook.

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Shelby @ Go Eat and Repeat

Friday 20th of March 2015

I love the greens in this! It looks so nice and earthy and fresh!

Heather Tullos

Saturday 21st of March 2015

Thanks Shelby! I love this meal all day long :)

Fabiana

Tuesday 17th of March 2015

This dish sounds amazing! I'm goin to try it.

Heather Tullos

Wednesday 18th of March 2015

Thanks so much Fabiana! I hope you will!

The Domestic Rebel

Tuesday 17th of March 2015

I. Am. OBSESSED with this hash, Heather! Brussels sprouts are my spirit animal and this is just a genius way to incorporate them with crumbled sausage and gooey eggs. YUM.

Heather Tullos

Wednesday 18th of March 2015

Thank you!! I will give you Chad's portion since he is having some kind of a.m. Brussels sprout aversion.

Matt Robinson

Monday 16th of March 2015

This looks so incredibly good, especially with that egg on top!

Ilona @ Ilona's Passion

Monday 16th of March 2015

What a healthy dish, instead of pasta we can use Brussels sprouts. Looks good. Pinned it!