Equipment
Ingredients
Main Components
- 225 g thick-cut bacon, cut into 1cm dice
- 500 g brussels sprouts, trimmed and thinly sliced/shredded
Aromatics & Seasoning
- 60 g shallots, minced
- 2 garlic, minced
- 15 ml apple cider vinegar
- black pepper
- kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 337 kcal
- Protein
- 27 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 1229 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 62 mg
- Potassium
- 846 mg
- Calcium
- 70 mg
- Iron
- 2.6 mg
- Magnesium
- 52 mg
- Phosphorus
- 318 mg
- Zinc
- 2.6 mg
- Vitamin A
- 48 mcg
- Vitamin C
- 108 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 222 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.50 mg
- Riboflavin
- 0.27 mg
- Niacin
- 7.0 mg
- Folate
- 81 mcg
- Water
- 136 g
Sources: USDA FoodData Central
Method
Prepare the vegetables: Trim the woody ends off the Brussels sprouts and thinly slice them lengthwise (shredding). Mince the shallots and garlic. Dice the bacon into 1cm pieces.
Place the diced bacon in a cold cast iron skillet. Turn the heat to medium and cook, stirring occasionally, until the fat has rendered and the bacon is crispy, about 8-10 minutes.
Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave approximately 30-45ml (2-3 tablespoons) of bacon fat in the skillet. Discard excess fat or save for another use.
Add the minced shallots to the hot bacon fat and sauté over medium heat for 2-3 minutes until softened and translucent.
Increase heat to medium-high. Add the shredded Brussels sprouts to the skillet. Spread them in an even layer and let them sit undisturbed for 2-3 minutes to char and caramelize.
Stir the sprouts and continue to sauté for another 3-5 minutes until they are tender-crisp and golden brown. Add the minced garlic in the last minute of cooking to prevent burning.
Return the crispy bacon to the pan. Drizzle with apple cider vinegar (if using) and toss to combine. Season with freshly cracked black pepper and salt to taste (taste first, as bacon is salty). Serve immediately.
Chef's Notes
- Starting bacon in a cold pan allows the fat to render out more efficiently than tossing it into a hot pan, resulting in crispier bacon.
- Do not over-shred the sprouts; slightly thicker slices (3-4mm) hold their texture better than a fine slaw consistency.
- The optional vinegar is highly recommended as it deglazes the pan slightly and cuts through the richness of the pork fat.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Reheat in a dry skillet over medium heat to restore crispness.
Troubleshooting
Brussels sprouts are mushy or soggy
Cause: Pan was overcrowded or heat was too low, causing steaming instead of searing
Fix: Increase heat to high and stop stirring to encourage evaporation and browning, though texture may not fully recover
Prevention: Use a large enough skillet so sprouts aren't piled high; ensure fat is hot before adding sprouts
Cultural Context
Bacon and Brussels Sprouts Hash is a modern American bistro classic, often found on brunch or dinner menus. It elevates humble Brussels sprouts and bacon into a sophisticated yet comforting side dish, showcasing a popular trend of using 'nose-to-tail' cooking principles by rendering bacon fat for flavor.
