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Brussel Sprout Hash | Great Performances


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Brussel Sprout Hash
by Lisa Barone, Executive Chef at Dizzy's Club Coca Cola

2 cups Brussel sprouts

1 can fire roasted peppers

4 pieces thick cut bacon

2 large Yukon potatoes

1 Yellow onion

2 tbsp Smoked paprika

3 tbsp Unsalted butter

To taste Salt and Black pepper

Olive oil

2 Eggs

2 slices Baguette

Medium dice the roasted peppers & onions. Set aside. Cut Brussel’s in half & toss with olive oil, salt, pepper. Roast in oven at 350 until fully soft on inside & crispy brown on outside. Medium dice potatoes & toss with olive oil, salt, pepper & smoked paprika. Roast in oven at 350 until fully soft on inside & crispy brown on outside. On separate tray lay bacon down on sprayed aluminum & place in oven until crispy. Once both are cooked remove from oven & set aside to rest. Once bacon has cooled chop until large pieces. In large sauté pan turn on to medium heat & add butter. Add in onions & sauté until you start to see a caramel color, then add roasted peppers, Brussels, potatoes, bacon, salt & pepper. Mix until evenly distributed.  Set aside, Slice & toast baguette until golden brown. In separate sauté pan, add butter & heat. Add eggs let cook until you see the outer rim of egg become golden brown, place saute pan with eggs in oven for 2 minutes until a thin film has covered the yolk.

Place hash in large bowl & top with fried eggs & baguette. Serve to Mom!

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