Toss everything onto a baking sheet and into a hot oven for a wildly delicious brussels sprouts hash loaded with bacon goodness that is perfect with fried eggs. Skip the eggs and this hash is an excellent side dish.
Keto Brussels Sprouts & Bacon Hash with Fried Egg
Ingredients List
- 10 brussels sprouts (6 oz total), chopped
- 4 oz medium turnip peeled cut into 1-inch chunks (about 1 cup total)
- 4 strips thick-sliced bacon (6 oz total) cut into 1/2-inch slices
- 1 small shallot, sliced
- 4 Tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- pinch red pepper flakes, optional
- sea salt and freshly ground pepper
- 4 large eggs
Instructions
- Preheat oven to 400°F. On a half sheet pan, combine the brussels sprouts, turnips, bacon, and shallot. Add half of the olive oil and all the thyme, garlic powder, red pepper flakes. Toss to combine. Roast, tossing 2 to 3 times during cooking, until vegetables and bacon are caramelized a deep golden brown and the vegetables are tender, about 25 minutes.
- Meanwhile, add the remaining olive oil to a large non-stick skillet and heat over a medium heat. Crack the eggs and add them one at a time to the pan, spacing them evenly apart. Cook until the whites are cooked through but the yolks are still a bit runny, flipping once. Serve the eggs over the finished hash.
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This Brussels Sprouts & Bacon Hash with Fried Egg was an absolute winner at our house. The sprouts get perfectly caramelized, the bacon adds that smoky crunch, and the fried egg on top pulls it all together. What really blew me away was that even my fussy teenager went back for seconds. It’s hearty, flavorful, and feels like comfort food while still being wholesome. Definitely going into our regular meal rotation!
We’re so glad to hear that you and your family loved this dish, Lisa! It’s one of our favorites too, for all the reasons you mentioned 🙂
Looks good.