Brussel Sprout, Sweet Potato and Smoky Bacon Hash

I don’t know about you but I love a good sprout, and this is obviously the best time of year to get your fill of them. This is a nice recipe if you’re looking for something a little different for breakfast or lunch, not going to lie it is pretty light so add a slice of toast or two  if you’re fully starving.


Also please accept my apologies for my poached egg. I cannot for the life of me get the white to wrap around. I’ve tried: straining off the excess white, swirling the water, not swirling the water, vinegar, shallow pans, deep pans, you name it. NONE of these things work for me. I have my eye on some of those pan poacher thingies (like these) maybe Santa will come through. If you’ve used them, let me know if they’re good!


Anyway, egg nightmares aside, this is yummy and you should make it. You’ll need:

  • 10-12 sprouts
  • 1 medium sweet potato
  • 1 small shallot
  • 2 cloves garlic
  • 3 rashers smoked bacon or pancetta
  • Butter and oil for frying
  • Poached egg for serving

Peel and tail your sprouts before finely chopping or shredding – I used my handy Veggie Bullet shred function for this. Peel and shred the sweet potato, if you don’t have a food chopperer just use a plain ol cheese grater. Mince up the garlic and finely chop the shallots. Cut up your bacon if you’re using bacon and if it’s pancetta, great for you, no chopping!

In a nice big frying pan you want to fry off the bacon first til it’s nice and crispy and then set aside. Melt 1 tsp butter with 1 tsp olive oil and then get the shallots cooking til translucent. Next add the sweet potato and garlic and cook for another 3-4 mins or until the sweet potato is just starting to brown. Chuck in the sprouts and give them at least 5 mins before adding the bacon back in. Poach your egg and serve!

Top tip: Try adding creme fraiche or cream to the leftovers and then stir it through some pasta for a delicious and more carbsy treat.

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