Brussels sprout hash with pancetta, mushrooms, and an egg on top is perfect for breakfast OR dinner, served with cheesy grits!
It has been a little hectic around here lately with all the hurricanes, a friend’s wedding in Denver, a family visit, and an upcoming vacation to Italy so crazy soon I can’t believe it! I’m hoping after our *amaaaazing* trip I can settle back into a better routine again with the blog so I can keep bringing you new recipes every week!
In the meantime, I’ve been hanging onto this recipe for Brussels sprout hash with pancetta and mushrooms for a while and thought I should finally actually share it with you. It’s so good!
Short on time? Jump to the recipe!
So, Brussels sprouts are one of those vegetables that seems to divide people into strong opinions of love or hate – although, I’m seeing more and more people who love them, so that’s great! And maybe some people come around to loving them as they get older.
Me? I’ve always loved them. Seriously – as a kid, I totally looked forward to those frozen boxes of Brussels sprouts that came with the butter sauce. I mean, I was obsessed with tiny things, and they look like tiny heads of cabbage, so how could I not love them? Plus, sooo delicious.
Recently my sister, who also loves Brussels sprouts, was telling me about this amazing Brussels sprout hash they had at Square Cafe in Pittsburgh.
It had shredded Brussels sprouts along with pancetta, onions, mushrooms, and an egg, all served over cheese grits. Sounded amazing to me! She even sent me photos.
So, since I can’t easily hop over to Pittsburgh, I decided to make it myself.
I’m not usually a breakfast-for-dinner kinda gal but I figured, having both Brussels sprouts and an egg it could really go either way. We had it for dinner, but I could totally see making a big pan of this and divvying it up into little containers to bring to work for breakfast.
It was everything I hoped it would be — almost. Never having baked eggs before (have you?), I cooked them a little too long and cooked the yolk all the way through. SAD PANDA. I so wanted that runny yolk all over my Brussels sprout hash and cheese grits.
Do me a favor and imagine in the photo below that the yolk is running all over the Brussels sprouts satisfyingly? K thanks. You’re a real trooper.
But the hash itself was so good I will definitely be making it again! And I won’t overcook the egg next time.
If you’re unsure about baking the egg, you could even skip baking the hash and just make a runny-yolk egg in another pan – sunny side up, over easy, or poached. Cooking and then baking it all in a cast iron skillet will save you an extra pan to wash, though!
It kind of blew my mind that you could make little wells in the Brussels sprout hash, crack the eggs right in there, and then BAKE them to cook. I’ll be giving it another shot for sure. Plus, it’s just beautiful when it comes out of the oven!
Make your cheese grits however you like for now, but I will probably be sharing a recipe for how I make those coming up soon!
Brussels Sprout Hash with Pancetta and Mushrooms
- 4 oz Pancetta
- 8 oz sliced mushrooms
- 2 cloves garlic minced
- 1 medium onion diced
- 1 lb brussels sprouts shredded
- 4 eggs
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp chopped chives
- 4 cups cheese grits serving suggestion
- Preheat oven to 400 degrees F. Heat a 12 inch cast iron pan over medium heat.
- Add pancetta and cook for 3-5 minutes, until fat is rendered and meat is starting to crisp up.
- Add garlic and onion, and cook for about 2 minutes until onion is starting to become translucent. Add mushrooms and Brussels sprouts and cook an additional 5 minutes.
- Make four shallow wells in the hash. Crack one raw egg into each well.
- Bake for 5-10 minutes or until whites are set. A shorter amount of time will yield a runny yolk, while 10-11 minutes will yield a fully hardened yolk.
- Sprinkle with chives and serve over cheese grits.