Quick Browned Brussels Sprouts Hash

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I don’t know how things go in your house, but this is a house that loves Brussels sprouts! We even have our toddler loving them these days by roasting them up and giving her the outer leaves as “chips.” A couple of weeks ago she grabbed half a sprout off of my husband’s plate and said, “Chip!” as she gobbled it up. I mean, there isn’t anything wrong with a little trickery and word play when it comes to getting a toddler to eat her vegetables, right?

Here is the thing about Brussels sprouts though, the prep can be a killer. We very rarely eat them whole, so at the very least, we are trimming the stems and halving them. That can take some time. In addition, on the occasions we want shaved Brussels sprouts, we have just been frustrated by using our mandoline for them because of their size. Enter pre-bagged shaved Brussels sprouts. For a busy family, they are a life saver!

So, a couple of weeks ago when we decided to make a hash with shaved Brussels sprouts as a side for dinner, we headed right for the bags of shaved Brussels sprouts in the produce section of our favorite grocery store.

I come up with the idea to use a little bacon fat in the pan to add some flavor since we keep a jar in our refrigerator and Nathan added the idea of onions and spices to give our dish a little oomph! We chose to cook this dish in one of our Lodge Cast Iron Skillets to be sure we got the browning and crispness we were looking for just right!

Just a short bit later, we were ready to eat a fabulous meal including a smoky side of Browned Brussels Sprouts Hash!

Browned Brussels Sprouts Hash (printable recipe here)

2-3 cloves garlic, minced
12 oz shaved Brussels sprouts
1 small red onion, quartered and sliced thinly
1 tbsp bacon fat
1/4 tsp paprika
1/4 tsp chili powder
1/2 tsp salt
1/2-1 tbsp olive oil

Melt bacon fat in a cast iron skillet over medium to medium high heat. Add onions when oil is hot and brown slightly. Add spices and garlic and stir constantly for 30 seconds to 1 minute until mixture is fragrant, then add shaved Brussels sprouts and salt. Drizzle with olive oil as needed to prevent excessive sticking. Cook until mixture is browned, only stirring occasionally. Serves 2-3

I’m not going to lie. This dish was awesome! Check out more recipes on Miz Helen’s Full Plate Thursday this week!