Crispy fried parmesan brussel sprouts tossed together with thick cut bacon served over top toasted bread, spread with dijon mustard and finished with a perfectly cooked egg.

We’ve swapped out potatoes for extra greens in this super easy, minimalist breakfast hash that’s bursting with flavour. Pairing two things that go so well with brussel sprouts- bacon & parmesan! Making this a dynamic trio that’s irresistible.

For us, the brussel sprouts have to be nice and crispy. This brings out a nuttiness and makes them more savoury which reduces the cabbage like taste. Similar to roasting vegetables in the oven where they become caramelized and sweeter. This gives them a whole new taste and texture which is by far more enjoyable and the best way to eat them.

We’ve included steps for cooking in the air-fryer or doing it all in one-pan. Use which ever method works best for you. If you follow along our instagram account you’ll notice we opted for the air-fryer because of how easy and quick it is to reach that crispy texture. In a pan, you may have to cook a little longer to sweat out the moisture. The bacon grease will help with the crispiness as well.

Note that the thinner. finer the sprouts are chopped, the quicker they will cook.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

Breakfast brussel sprout hash

Crispy fried brussel sprouts tossed with bacon and fresh parmesan served over toast that's topped with a perfectly cooked egg.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 4

Author: the communal feast

Ingredients

• 2 cups brussel sprouts shaved
• 4-5 pieces of thick cut bacon
• 1/2 cup grated parmesan
• 1 TBS olive oil
• salt and pepper
• dijon mustard
• eggs
• bread for serving

Instructions

• In a large pan, cook bacon over medium/low heat. Once cooked, remove and pat dry with paper towel. Roughly chop into bite sized pieces.
• While the bacon is cooking, Thinly shave the brussel sprouts. Use a mandolin or food processor for consistency and quick results. If doing by hand it will take longer. Toss with olive oil and season with salt and pepper.
• Air fryer: Preheat while prepping sprouts. Add the brussel sprouts to the basket and cook for 12 minutes at 160 degrees. Remember thinner smaller sprouts will crisp up quicker. Once they have finished cooking, sprinkle over half the parmesan and more salt and pepper. Cook for another 5 minutes. Remove from the basket and combine in a bowl with chopped bacon.
• Pan fried: Once the bacon has finished cooking, add the brussel sprouts to the pan and season with salt and pepper. Cook for 10 minutes stirring occasionally until they begin to crisp. Sprinkle over half the parmesan and stir until well combined. Add the chopped bacon back into the pan to combine.
• Begin to cook bread and eggs during the final minutes of cooking for the brussel sprouts.
• To assemble: spread mustard across toasted bread, top with hash and sprinkle with more parmesan. Finish with cooked egg.

Notes

Directions included for air-frying and pan-frying methods.