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GET IT NOWMy New Breakfast With Shredded Brussels Sprouts
This shredded brussels sprouts dish started by accident. I tossed some leftover brussels sprout salad from the fridge into a hot skillet (dressing and all!) and cracked a couple eggs into it for a quick lunch. It was a little strange with the dressing, but surprisingly still so good.
So, I re-tested it made fresh (and without the dressing!), added some bacon and cheese, and it turned out even better. Here’s why this brussels sprout hash is the breakfast or lunch you didn’t know you needed:
- Crispy, savory, and just a little sweet – The sprouts get golden and crisp around the edges, with smoky bacon, runny eggs, and bursts of sweet cranberries in every bite. I love the variety of flavors and textures here.
- No potatoes, but still hearty – Most hash recipes use potatoes (or in the case of my sweet potato hash, sweet potatoes), but cooked shredded brussels sprouts get a tender, caramelized texture that works just as well in a hash. It’s lighter, but still cozy and filling.
- 7 ingredients, one skillet – Everything cooks in layers in the same pan for an easy all-in-one meal, all in just 30 minutes.
While this started as a random “I need to use up leftover shredded brussels sprouts” moment, it’s become one of my favorites. Who knew? Make it with me and see why!
Ingredients & Substitutions
Here I explain the best ingredients for my shredded brussels sprouts recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Brussels Sprouts – I shredded fresh brussels sprouts in my food processor using the slicing blade, which tastes the freshest, but I’ve also grabbed pre-shredded before as a shortcut. You can also try slicing them thinly by hand, but it’s hard to get the pieces quite as thin.
- Bacon – I prefer to start with raw bacon for this recipe, because I use the grease to fry the shredded brussels sprouts and onions. It adds so much flavor! You can use leftover oven baked bacon, air fried bacon, or even turkey bacon, but then you’d need olive oil for frying the hash. If you prefer breakfast sausage, that works, too.
- Onion – White, yellow, red onions, or even shallots work. I used white.
- Dried Cranberries – These add a little chew and sweetness that balances the salty bacon and savory sprouts. Feel free to swap in other dried fruit, such as raisins, or skip them if you don’t want the sweet contrast.
- Swiss Cheese – I love how it melts into the hash without overpowering the other flavors. Shredded mozzarella, gouda, sharp cheddar, or parmesan cheese would be delicious, too.
- Eggs – I cooked mine sunny side up, but you can adjust the doneness of the yolk to your liking. You can even top the hash with coddled or poached eggs.
- Sea Salt & Black Pepper
How To Make Shredded Brussels Sprouts Hash
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the sprouts. Shred the brussels sprouts in a food processor with a slicing blade.
- Cook the bacon. Lay the slices in a cold skillet and let them crisp up slowly while the pan heats. I make them a little wavy so they all fit, and they wave more as they cook. Let the bacon drain on paper towels, chop it up, and set aside. Drain most of the grease from the pan, but leave a thin layer.
- Cook the shredded sprouts and onions. Toss them into the same skillet and sauté in the bacon grease, until browned and a little caramelized. If the pan starts to feel dry, you can add a little oil.
- Layer on the flavor. Stir in the chopped bacon and cranberries, season with salt and pepper, and scatter the cheese over the top.
- Finish with eggs. Make little wells in the hash and crack an egg into each one. Cover the pan and let them cook until the whites are set and the yolks are how you like them.
My Recipe Tips
- Want the onions more browned or even caramelized? You can start cooking them first before adding the sprouts. I didn’t for simplicity.
- What to do if your shredded brussels sprouts aren’t browning: You may need to turn it up to medium-high heat. A larger pan helps with browning too, since one that’s too small can cause more of a steaming effect.
- If you use a 12-inch skillet like I do, you can fit 6 eggs comfortably. A smaller 10-inch pan works too, but stick with 4 eggs so it’s not too crowded.
- You can add the cheese before or after adding the eggs. I just prefer it around the eggs and not on top of them.
- If you like runny yolks, start checking around the edges of the whites. Once they’re fully set, the yolks are usually still soft underneath.
- Want an extra layer of flavor? Add a splash of balsamic vinegar or lemon juice to the shaved brussels sprouts mixture before adding the eggs.
Shredded Brussels Sprouts Hash
Make my easy hash with shredded brussels sprouts, crispy bacon, runny eggs, and sweet cranberries. A cozy, healthy skillet breakfast!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Shred the brussels sprouts using a large food processor with a slicing attachment . (Alternatively, you can purchase pre-shredded brussels sprouts.)
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Place the slices of bacon in a large, cold cast iron skillet in a single layer. (You can make them a little wavy to fit.) Turn on the heat to medium. Cook for 8-10 minutes, turning every few minutes, until crispy.
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Transfer the bacon to a paper towel lined plate to drain any excess grease. Chop the bacon into pieces and set aside.
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Drain any excess grease from the cast iron pan, leaving behind just a thin layer. Heat over medium heat. Add the brussels sprouts and onions. Cook for 8-10 minutes, until the sprouts are browned and a little caramelized.
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Reduce the heat to medium-low. Stir in the dried cranberries and cooked bacon. Season with salt and pepper to taste. Sprinkle cheese on top.
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Make 6 wells in the hash. Crack one egg into each well. Season with salt and pepper. Cover the eggs with a lid and cook for 5-10 minutes, until the egg whites are set and the yolks are done to your liking.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup shredded brussels sprouts + 1 egg, or 1/6 of entire recipe
- Tips: Check out my recipe tips above to help you get perfectly browned shredded brussels sprouts and the ideal texture in your eggs.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Meal prep: You can prep the sprouts, onions, bacon, and cheese ahead of time so everything is ready to go when you want to cook.
- Reheat: Warm shredded brussels sprouts in a skillet over medium heat until hot. If you’re adding fresh eggs, make little wells and cook them right on top.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Shredded Brussels Sprouts
More Hearty Breakfast Meals
If you liked these shredded brussels sprouts, here are a few more hearty breakfast ideas to keep you full and happy all morning:
9 Comments
Veronika
0Great dish to make for lunch, when short on time. The brussel sprouts turn out amazing, with a sweet and savory taste to them. Creativity at its finest. Keep making these awesome recipes.
Wholesome Yum D
0Veronika, so glad you enjoyed it! Brussels sprouts really shine with that sweet and savory combo, and I love that it worked as a quick lunch for you. Thanks so much for the kind words!
Elaine
0This was so much better than I thought it was going to be! It definitely has the texture of hash and all the savory goodness, too. Love this recipe–my favortie brussel sprout recipe so far
Wholesome Yum D
0Emaine, I love hearing that! So glad it surprised you in the best way and became your favorite brussels sprout recipe so far.
Suzanne Dailey Howard
0Has anyone tried this using brussels sprouts big sister, cabbage? I am a big fan of both of them but currently have some cabbage in the frig to use up.
Maya | Wholesome Yum
0Hi Suzanne, I haven’t, but that should work great. You might need to fry a bit longer. Let me know how it goes if you try!
Lori M.
0I use fried cabbage and onions in butter with salt and pepper, maybe some powdered onion as a replacement to my family’s simple homefries (kartofflen). Same caramelized notes and works great with the runny yolks of over easy eggs.
Elisabeth
0Do you believe I could make this recipe with spiralzed zucchini instead of brussel sprouts?
Maya | Wholesome Yum
0Hi Elizabeth, I’ve only used brussels sprouts, but I think you can! My only concern would be the dish turning watery, so just make sure the heat is high enough to cook away any extra moisture on the zucchini noodles. Let me know how it goes if you try it!