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Brussels sprout hash with pancetta, mushrooms, and an egg on top is perfect for breakfast OR dinner, served with cheesy grits!
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Brussels Sprout Hash with Pancetta and Mushrooms

Brussels sprout hash with pancetta, mushrooms, and an egg on top is perfect for breakfast OR dinner, served with cheesy grits!
Course Breakfast, Main Course
Cuisine American, Southern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 256kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Grits are not included in nutrition info.

Nutrition

Calories: 256kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 573mg | Potassium: 789mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1116IU | Vitamin C: 100mg | Calcium: 86mg | Iron: 3mg