Brussels Sprouts Hash Recipes

BRUSSELS SPROUT AND BACON HASH

Provided by Molly Yeh

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Brussels Sprout and Bacon Hash image

Steps:

In a large skillet, cook the bacon over medium-high heat until crispy, 6 to 8 minutes. Transfer to a plate to cool slightly. Pour off most of the bacon fat into a heat-safe bowl, leaving a thin layer of fat in the skillet.
Return the skillet to medium-high heat and cook the onions until translucent, 5 to 7 minutes; season with salt. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, another 7 to 10 minutes, adding more bacon fat if the pan seems dry. Coarsely chop the bacon and then stir it into the Brussels sprouts. Add salt and pepper to taste. Finish with the lemon juice and serve with hot sauce if desired.

Ingredients

12 ounces thick-cut bacon
1/2 yellow onion, coarsely chopped
Kosher salt and freshly ground black pepper
12 ounces Brussels sprouts, shredded
Juice of 1/2 lemon
Hot sauce, for serving, optional

BRUSSELS SPROUT HASH

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Brussels Sprout Hash image

Steps:

Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams

Ingredients

BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS

Provided by Molly Stevens

Categories Vegetable Side Sauté Thanksgiving Vegetarian Low Cal High Fiber Fall Brussels Sprout Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

Brussels Sprout Hash with Caramelized Shallots image

Steps:

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Ingredients

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

BRUSSELS SPROUT HASH

I was treated to this dish by a St. Louis caterer, Patty Long Catering, and found a similar recipe online, which I modified to my liking. I hope you will modify yours. I used a food processor to make this a quick and easy side dish.

Provided by Pat

Categories Side Dish Vegetables Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 5

Brussels Sprout Hash image

Steps:

Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 16.9 g, Cholesterol 15 mg, Fat 8.4 g, Fiber 4.7 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 109.2 mg, Sugar 6.4 g

Ingredients

¼ cup honey-flavored butter
½ cup chopped onion
1 pound Brussels sprouts, grated
salt and ground black pepper to taste
2 tablespoons white cooking wine