Brussels sprouts and potatoes cooked with pancetta and shallots until golden brown and crisp. This Brussels sprouts hash is my favorite breakfast but it also can be eaten as its own meal or made as a side dish.
If you have been following me for a while then you know I have quite the obsession for Brussels sprouts. I also have an obsession with pancetta (Italian bacon.)
I created this Brussels sprouts hash recipe to try to make a more robust Brussels sprouts dish that can be eaten on its own for breakfast or later in the day. I am glad I did!
It is so delicious and so easy to make. Let me show you how to make it!
- Brussels sprouts. I prefer buying my own Brussels sprouts and cleaning and prepping them on my own. You can buy halved Brussels sprouts at the store if you prefer.
- Pancetta. This is Italian bacon. If you can't find it, any bacon will work.
- Shallot. This adds that distinct hash flavor. Every good hash onion!
- Baby potatoes (red potatoes work great)
- Olive oil. You only need a little since the Brussels sprouts and potatoes will cook in some of the rendered bacon fat.
- Kosher salt and pepper
How to make Brussels sprouts hash (Easy Steps)
- Prep: Prep all your ingredients. Clean your Brussels and red potatoes and cut them up along with your shallot. We have a great article on cleaning Brussels sprouts if you need more help there.
- Heat: Heat a large heavy bottom pan over medium heat with olive oil.
- Cook: Add your pancetta and shallot cook down. Then add your potatoes and cook for a few minutes. Last, add your Brussels sprouts and cook for a few minutes.
- Season: Add salt and pepper.
- Simmer: Simmer the hash with the lid on for about 3- 4 minutes so the vegetables soften.
All the steps are really easy, and no special skills are needed to make this simple and delicious hash.
This Brussels sprouts and potato hash makes a wonderful Christmas breakfast because of its red and green colors and it will keep those energy levels up on your special day! It is a favorite breakfast recipe of mine any time of year.
You can also use this as a side dish for any dinner. It goes especially well as a side to meat.
Tips For The Best Pancetta, Potatoes, and Brussels Sprouts
- The pancetta in this Brussels sprouts hash can be substituted with bacon.
- Try to clean and trim your own Brussels sprouts for this recipe if you can. It will be better quality than the prepared ones at the store.
More Brussels Sprouts Recipes
If you love this Brussels sprouts hash, you may also like these:
- Italian Brussels Sprouts
- Caramelized Brussels Sprouts
- Asian Brussels Sprouts
- Brussels Sprouts Gratin
Brussels Sprouts Hash with Pancetta
- Large Flat heavy Bottom Pan
- 1 lb bag of Brussels Sprouts whole Brussels sprouts (see above for how to clean them)
- 4 small red potatoes
- 4 ounces cubed pancetta You can substitute with bacon if you cannot find pancetta
- 1 shallot
- 4 tablespoon extra Virgin Olive Oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- Clean and trim your Brussels sprouts sprouts.1 lb bag of Brussels Sprouts
- Cut your Brussels sprouts in half and set aside.
- Clean and dry your potatoes.4 small red potatoes
- Cut your potatoes in half. Now cut those halves in half lengthwise. Now cut those halves into ¼ inch pieces. You want them nice and small so they cook quickly.
- Pre-heat a large heavy bottom pan on the stove over medium heat.
- Add your olive oil, pancetta and shallot and cook for 3 minutes. Mixing it well.1 shallot, 4 tablespoon extra Virgin Olive Oil, 4 ounces cubed pancetta
- Now add your potatoes and make sure they are all spread out and not overlapping in the pan and cook for 5 minutes.
- Next, add your Brussels sprouts and give everything a good mix around the pan.
- After everything is mixed well, spread out your potatoes and Brussels sprouts around the pan so that they are not over lapping and everything is touching the pan bottom so they get nice and brown.
- Cook for 5 minutes.
- After 5 minutes, give another good flip of the ingredients in the pan with a spatula to cook the other side of the vegetables.
- Spread out your potatoes and Brussels sprouts again so they are not overlapping.
- Place a lid on your pan and let them cook for 5 more minutes.
- Remove the lid and season with salt and pepper.½ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper
- Mix well and serve Immediately.
Nutrition Values are estimates only.See full nutrition disclaimer here
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