My breakfasts, on the weekend, are usually quite different than what I eat throughout the week. How about you?
Weekdays are quick. Yogurt. Fruit. Granola bars. Things I can eat on the fly. But on the weekends, I like to take more time. Frittatas. Pancakes. Baked bacon. (Yes, you read that right. I bake my bacon! Tender and chewy and never burnt or dry!)
For me, there is nothing better than a fresh vegetable hash. Here I’ve used brussels sprouts, Yukon gold potatoes, crisp and tart apples, and some peppered bacon. A little bit of salt and sage was all that was needed to make this absolutely delicious. The runny & crispy egg? I couldn’t resist! A sweet and savory blend of flavors and textures. And a perfect fall and winter breakfast.
While I usually bake my bacon, here I’ve pan fried it. I used the bacon drippings instead of oil to add a more smoky flavor to the hash. Of course, you can omit the bacon and use a blend of olive oil and butter and your hash would be just as delicious!
As far as eggs go, sunny side up or over easy are good. Anything that lends a runny yolk, really. But why settle for just a creamy center when you can enjoy those crispy edges, too?!
Toward the end of the sautéing process, I like to simmer everything in a little vegetable stock. It helps to loosen up those tasty brown bits and meld all the flavors together.
Hash is so versatile and everyone has their own way of making it. I usually wing it, depending on the leftovers I have to use. But this breakfast hash is so flavorful. Brussels sprouts always remind me of little cabbages. Their nutty flavor works well with the creamy potatoes, sweet tart apples, and the salty, crunchy bacon. The egg . . . . . well, it’s just the fried egg on the top!
This savory hash with a hint of sweetness is a wonderful and easy dish for breakfast or brunch. And it’s great for serving a crowd!
- 1¼ lbs of brussels sprouts, trimmed and thinly sliced
- 1 Yukon gold potato, cut into cubes
- 2 firm, tart apples, cored and cut into cubes
- 1 large sweet onion, cut into chunks
- 5-6 slices of bacon, diced
- 2 Tablespoons of apple cider vinegar
- ½ cup of vegetable broth
- ¼ teaspoon of ground sage
- salt & pepper to taste
- 4 large eggs
- 2 teaspoons of olive oil
- In a large skillet, cook the bacon over medium heat until just crisp, about 10 minutes. Remove the bacon and set aside.
- To the bacon drippings, add the onions and potatoes. Sprinkle with a pinch of salt and cook for about 10-15 minutes, stirring frequently until the onions are soft and the potatoes begin to brown.
- Stir in the apples and cook for another 2-3 minutes.
- Add the brussels sprouts. Sprinkle with a pinch more salt, a couple of grinds of fresh pepper and sage.
- Continue stirring until the sprouts begin to brown.
- Stir in the vinegar and scrape any brown bits from the bottom of the pan.
- Add the vegetable stock and simmer until the liquid is absorbed.
- Add back the bacon. Taste and season with more salt & pepper as needed.
- In a small frying pan, heat 2 teaspoons of oil until it starts to smoke. Turn down the heat to medium. Carefully add the eggs and cook for a minute or two until the white is set and the edges are crispy.
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