Brussels Sprouts Hash

This dish will make brussels sprouts haters reconsider.

I’m the only one in my family who enjoys a skillet full of whole brussels sprouts sautéed in butter, but everyone takes a scoop of this when I serve it.

9 to 12 ounces fresh Brussels sprouts, shredded 

1 tbsp bacon grease or butter

1/2 cup roughly chopped bacon or diced ham, cooked

small yellow onion, coarsely chopped 

Scant 1 tbsp lemon juice, or the juice of half a lemon

Salt and pepper to taste

Chop the ends off of 9 to 12 ounces of fresh brussels sprouts and pull the outer couple leaves off of each one.

Chop or shred along with the small yellow onion.

Preheat your skillet over medium heat. 

Add 1 tbsp bacon grease or butter. Once melted, coat the pan and add the shredded brussels sprouts and small yellow onion, coarsely chopped.

Stir occasionally. You want to get some browning on the sprouts and onion without burning them. If your skillet seems dry and things are sticking, add a little more butter and stir.

Once the sprouts and onions get some color, add the 1/2 cup roughly chopped bacon or diced ham. 

When everything is hot and the brussels sprouts and onions have some good color and are soft, add a scant tablespoon of lemon juice and stir. Season with salt and pepper and taste it. If it needs more S&P, add a little more.

I love brussels sprouts, so anytime I can find a recipe that incorporates them in a way that my family will eat them I get excited. If you have a delicious brussels sprouts recipe, please share it with us in the comments! I love trying new recipes, and really enjoy sharing my family favorites with you.