Crispy Brussels Sprouts Breakfast Skillet
It’s officially fall, or as I like to call it, the season of what-can-I-put-in-a-skillet-with-eggs? The answer is pretty much everything, but first on your list should be this Crispy Brussels Sprouts Breakfast Skillet.
As we’ve discussed many times in this space, Brussels sprouts can span the range of deliciousness: From sad and soggy to crispy and delicious. Can you guess which version I’m shooting for here?
There are a few keys to making this skillet perfectly. Mostly though, it involves the Mosquito Bite rule: Don’t touch it! The more you itch this dish, the more it’ll suck. Once it is in the pan, just let it go.
- Chop bacon and add to a skillet over medium-low heat. Cook slowly to render out fat and make bacon crispy.
- Meanwhile, peel and grate potatoes and measure out 1 cup of grated potatoes. Wash sprouts and cut off stems. Then slice thin. Stir potatoes and sprouts together in a bowl.
- When bacon is crispy, remove from the skillet. Pour off bacon grease into bowl with potatoes and sprouts. Then stir in seasonings. Stir well to combine.
- Return skillet to medium heat and add the sprout mixture in an even layer. Let cook for 4-5 minutes until the hash is getting nicely browned.
- Stir sprouts and potato mixture once and let cook a second time. Try not to over stir the mixture or it might get gummy. Just let it do it’s thing.
- When the sprouts mixture is nicely crispy on the edges, make two (or more) wells in the hash. Turn heat down to low and crack in eggs. If the skillet is very dry, you might want to add a drizzle of oil or butter.
- Cook eggs in the skillet until the whites are set. Place a plate or lid on the skillet for about a minute near the end to set the tops of the eggs.
- Serve skillet drizzled with chili sauce and fresh cilantro.
- Serve while warm!
Crispy Brussels Sprouts Skillet
I tried this dish once with just brussels sprouts, but it was missing something. It actually needs some potato to add some body to the skillet. But not too much! It’s one of the few times you’ll see me actually measure out an amount of shredded potato. You just don’t want to over do it.
Mix together the sliced sprouts with the grated potato and all the spices.
Oh and bacon grease! Instead of oil or butter, crisp up a few pieces of bacon in your skillet over low heat and then pour off the bacon grease into the potato/sprouts mixture. Talk about flavor and it’ll really promote browning on the sprouts.
Remove your bacon and the grease from the skillet. Stir the grease into the sprouts and then return the sprouts mixture to the skillet over about medium heat.
Now don’t touch!
Okay… actually, you will need to stir it once or twice, but mostly let it sit. That’s how you’re going to get some nice browning. I let mine sit for 4-5 minutes in between stirs.
These crispy bits on the edges are what you’re going for.
Once your sprouts are pretty crispy and browned, turn the heat down to low, make a few wells in the hash and crack in some eggs. If the skillet is really dry, it’s fine to add a drizzle of oil or butter.
Cook the eggs over low heat. Cover them for the last 60 seconds or so to set the whites on top.
I like to garnish this delicious situation with a drizzle of chili sauce and some fresh cilantro. YUM.
I can eat this entire Crispy Brussels Sprouts Breakfast Skillet by myself, if I’m being honest, but you could add an extra egg or two and split it between two people.