April 27, 2013

Brussels Sprouts Breakfast Hash

How Sweet It Is is taking over my weekly dinner menu, as well as the sweets recipe book for pot lucks, bake sales, etc.  This latest meal was right up my alley, and so chock full of vegetables hidden by delicious bacon-ness I refuse to feel guilty about eating it.  This would be a fantastic vegetarian dish swapped out with some Morningstar bacon.
And it's totally fine to make this for dinner.  Doesn't even feel like a cop out like when all I have energy for is pancakes for dinner.  This is legit.  :)

  • 4 slices thick-cut bacon, chopped
  • 1/2 red onion, diced
  • 1 sweet potato, peeled and cut into 1/2 inch cubes
  • 2 garlic cloves, minced
  • 10-12 Brussels sprouts, stems removed and sliced
  • 3-4 large eggs (one per serving)
  • Salt and pepper to taste
  1. Heat a large skillet over medium heat and add bacon.  Cook until crispy, remove with a slotted spoon, and drain on a paper towel.
  2. Reduce the heat a little and saute the onion and sweet potato in the bacon fat.  Cook until the sweet potato has softened, about 6-8 minutes.  Stir in the garlic and cook for 30 seconds.
  3. Add sliced Brussels sprouts, stirring to combine well.  Cook until soft and have that caramel fragrance (5-10 minutes).  Prepare eggs as desired while sprouts are cooking.  Serve with toast for extra comforty goodness.
Look at all that awesome stuff going on.  Veggie hash, the eggs, and bacon in its lil bowl off to the side.  MMM.

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