Full of delicious hash browned potatoes and healthy brussels sprouts, this is an easy, cozy meal that's just as welcome at dinner as at breakfast.
Is there a more perfect food than hash browns? Crispy pan fried potatoes pan fried with butter over high heat for a crispy crunch crust. Say that five times fast.
One of my very very favorite meals is the hash browns at Waffle House. I usually get them with ham, chili, and cheese on top but they are pretty perfect on their own as well. Given that the pandemic has put the kibosh on dining out for us.
The only thing that could make it any better would be to add bacon and sauteed brussels sprouts to it.
Now, I’m not going to claim that this is a healthy dish. It’s not, by any stretch of the imagination, but because of the presence of the brussels sprouts, you can at least trick yourself into thinking that you’re eating a somewhat healthy meal.
Brussels sprouts are rich in antioxidants, high in fiber, and high in both vitamin C and vitamin K. They’re a powerhouse food that took a bum rap for far too long, and I for one, am happy that they’re getting their moment in the sun these day.
Everyone goes on and on about how good sweet potatoes are for you, and I’m not going to deny that. Personally, I’m not a fan of them. They’re too sweet. But luckily, regular russet potatoes when eaten in moderation are also very good for you! They’re high in fiber if you leave the skin on and contain antioxidants, they have been shown to help control blood sugar. They’re also cheap, filling, and incredibly versatile.
To Make the Bacon and Brussels Sprout Hash
Start off with the bacon in a large hot pan, and let that get crispy. Set the bacon aside once cooked to your liking, and then saute the shredded brussels sprouts in the bacon fat for 7-10 minutes, or until softened and browned.
In a separate pan (non-stick) heat up a knob of butter until foaming. You can do this next part two ways. You can either grate the potato directly into the hot butter, or you can grate it over a bowl and then sprinkle the potatoes into the hot pan. I tend to do the latter. I find it too hard to hold the grater and I don’t want to grate part of my fingers into my hash browns. If you grate before hand, remember to NOT soak or rinse the potatoes. You want that starch – it melds somehow with the butter and salt, and forms this lacy crispy crust that is 100% delicious.
As soon as you place the potatoes in the hot pan, sprinkle with salt, and let them sit undisturbed for 3 minutes. Once the three minutes has passed, flip the potatoes, either in one piece or several and let them cook for another minute or two on the other side.
You’re only cooking a small amount of potatoes at a time here. You want to see as much pan as potato. The secret to a crisp hash brown is the same secret to browning any kind of food. High heat, give it space, and let it alone.
Once the first half of the potato is cooked, repeat with the second half of the potato. Once all the potatoes are cooked, top with the bacon and brussels sprouts, and enjoy your meal!!
If you like this recipe, take a look at these:
Brussels Sprout and Bacon Hash
- 4 slices bacon
- 1 tablespoon butter
- 1 large potato, grated
- salt and pepper
- 6 ounces brussels sprouts, shredded
- Cook bacon in a large skillet over medium high heat until crisp. Remove bacon from the skillet and set aside on a paper towel to drain and cool. Lower the heat to medium and add the brussels sprouts to the bacon drippings. Cook 7-9 minutes, or until softened and browned. Crumble once cool.
- While the brussels sprouts are cooking, add the butter to a second skillet (non-stick) and heat over medium high heat. once the butter foams, add half the grated potato, spreading it out (you want more pan than potato showing) salt the potatoes, and let them cook for 3 minutes. Flip them, and cook on the other side for another 2 minutes. Remove the crispy potatoes to a plate, and repeat with the second half of the grated potato.
- Plate the potatoes, and then top with the brussels sprouts and bacon.
I know that most hash brown recipes call for soaking the potatoes and then squeezing out all the liquid. You don't want to do that here - the starch mixes with the salt and the butter to form a crispy crunchy potatoey crust that is so so good.
Did you make this recipe?