This simple breakfast skillet has some amazing fall flavors and is my new favorite take on hash. Dig in.
1 cup grated Yukon potatoes
8-10 brussels sprouts, sliced thin
4 strips bacon, chopped
1 teaspoon granulated onion
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
Chili sauce, garnish
- 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!