Brussels Sprouts Skillet Hash

Back to recipe


  • 3 slices bacon
  • 1/2 large butternut squash, peeled, seeded and cubed
  • 1/2 small sweet onion, finely diced
  • 1 red pepper, chopped
  • 1 apple, chopped
  • 12 ounces Brussels sprouts, sliced and steamed
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 4 eggs


  1. Place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and chop into pieces.
  2. Leave one tablespoon of bacon grease in the pan. Add the butternut squash, onion, pepper and apple to the pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are fork-tender.
  3. Add the chopped bacon back into the pan and stir. Make four small wells in the hash and crack an egg into each. Cover and cook until the eggs are set.