Servings: 4 Prep: 10 mins Cook: 30 mins Total: 40 mins
This recipe is from the great and talented Martina, over at KetoDietApp.com. Check out her guest blog post to see why this is here. What follows is an example of the kind of amazing recipe you’d find over on her website. Take it away, Martina!
… When it comes to Brussels sprouts, most people have a love or hate relationship with them. If you’re not a fan of Brussels sprouts, this delicious recipe may change your mind. You don’t need to use any fancy spices – simplicity is the key to making this meal taste fabulous. Crucial ingredient? Bacon!
The smaller and brighter Brussels sprouts are, the better they usually taste. If you cook them until crispy, they become tastier – even Brussels sprout haters will enjoy them.
I used a mixture of small Brussels sprouts and flower sprouts, which are more colorful and have less carbs. They are not easy to find though, so you can use regular sprouts. This meal is great for any time of the day but I usually have it for breakfast. Because it’s dairy-free, it’s suitable for my Clean Eating Challenge!
My name is Martina and I live in the UK. I hold a degree in Economics and worked in auditing, but I have always been passionate about nutrition and healthy living. I love food, science, photography and creating new recipes and I am a firm believer of low-carb living and regular exercise. As a science geek, I base my views on valid research and I have first-hand experience of what it is to be on a low-carb diet. Both are reflected on my blog, in my apps and book.
I started eating low-carb in 2011, shortly after I was diagnosed with Hashimoto’s hypothyroidism. Since then, I’ve been trying to figure out what works best for me and discovered some of the great benefits of low-carb eating. Following a ketogenic, paleo-friendly diet plan helps me maintain a healthy weight while eating real food. I believe that true paleo is great, however if your goal is to lose weight, paleo is often not enough.
KetoDiet is an on-going project I started with my partner in 2012 and includes my apps and book: KetoDiet for the iPad, KetoDiet Basic for the iPhone and the KetoDiet Book for the Kindle.
When creating recipes for KetoDiet, I don’t focus just on the carbs content: you won’t find any processed foods, unhealthy vegetable oils or artificial sweeteners. My recipes are all grain-free, sugar-free and gluten-free. Most of my recipes are paleo-friendly or include paleo-friendly alternatives. I always opt for grass-fed beef and butter, raw hormone-free dairy and healthy fats like coconut oil.
KetoDiet is for people who follow a healthy low-carb lifestyle. My mission is to help you reach your goals, whether it’s your dream weight or simply eating healthy food.
About my apps and book: www.KetoDietApp.com
KetoDiet Blog: www.KetoDietApp.com/blog
Brussels Sprout and Bacon HashPrint Rate
- 4 cups brussels sprouts
- 4 cups sliced button mushrooms
- 8 large rashers bacon high fat content
- 4 large eggs
- 3 tbsp high-heat cooking fat like ghee butter or coconut oil (check out my recipe for home-made infused ghee)
- dash salt
- Unless you already have some crisped up bacon, slice the bacon rashers into small stripes and place in a pan greased with 1 tablespoon of your preferred cooking fat. My absolute favorite is garlic-infused ghee (recipe is here), which adds a lot of flavor with no extra carbs. Cook until brown and crispy and mix to avoid burning. When done, set aside.
- Meanwhile, clean and thinly slice the mushrooms. Prepare the sprouts by removing the hard stems and finely slice them.
- Place the mushrooms in another heavy-bottom pan greased with your preferred cooking fat. Cook them over medium heat for 5-10 minutes until they start to caramelize. Stir 3-4 times to avoid burning.
- When the mushrooms are browned, add the sliced Brussels sprouts. Cook for 10-15 minutes stirring frequently to prevent burning.
- When the sprouts are fork-tender, add the bacon.
- Create small dips in the mixture and crack the eggs in. Cook until the egg white becomes solid and remove from heat. If you prefer the egg yolks to be done, cover with a lid while cooking or finish cooking in the oven.
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* Learn More: More about this recipe and nutrition …
6 thoughts on “Brussels Sprout and Bacon Hash”
I am definitely going to try this – is sounds delicious. This is probably a dumb question, but what is Rashers Bacon? Is that just a British term for regular bacon slices? So is it just 8 slices of regular bacon?
LS, not a dumb question at all! I’d say … just pretend it says "slices of bacon". That’s actually not what it says, or even what it means, but what it says and what it means isn’t easily duplicated in the US. In the UK, they have a completely different kind of bacon. It’s sort of a cross between our bacon and Canadian bacon. Even that is a very loose description (as the definition of Canadian bacon varies depending on which side of the border you’re on … (see peameal bacon)). I left it as it is printed due to its authenticity and knowing that sliced streaky bacon would work and be quite tasty. However, to get something closer to what Martina really means … you’d need something like 4 slices of bacon and 4 very thin slices of ham or canadian bacon. This gets you a bit closer to the true recipe. At no point are you ever in danger of making anything that won’t taste AWESOME … so … just have some fun! 🙂
When specifying the amounts, i.e. Brussel Sprouts, the recipe indicates 4 cups, is that a pre sliced measurement?
Hi T Mauk, as written, yes. That’s what she means. A lot of the times this is how the nutritional programs display information. Ultimately, the best and most accurate piece of information is the weight, which is 400 grams, or about 9/10ths of a pound. I hope this helps! 🙂
Is there a trick to cooking the eggs? I made this for breakfast and it took so long to cook that they were rubbery and weird by the time they were done. Do I need to turn the heat up or down? Or, is the only truly right way popping it in the oven to finish? Should I just fry the eggs separately?
Hi Heather, it’s really very difficult to know without seeing what you’d done. I also don’t know what your expectations were. It can help to put the lid on, as this seals in the heat and cooks from all sides. This may help, as would finishing under a broiler. You can also just cook the eggs separately and plop them onto the top of the hash. This way you have full control over it. Does any of this help?