Brussels Sprouts Hash

Kitchen Tested
  • Yield 8 servings

You’ve steamed them. You’ve roasted them. But have you hashed them? Brussels sprouts, the holiday’s most distinctive veggie, stars in this savory jumble.

Brussels Sprouts Hash
Mark Boughton Photography / styling: Teresa Blackburn


4 thick slices applewood smoked bacon
2 tablespoons unsalted butter
3 large shallots, sliced into thin rounds
3 large garlic cloves, minced
1 1/2 pounds Brussels sprouts, trimmed and cut into quarters lengthwise
1/2 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 teaspoon sugar
1 teaspoon coarse salt
Freshly ground black pepper


  1. Cook bacon in a large heavy skillet over medium-low heat 10 to 12 minutes. Transfer to a paper towel-lined plate; pour off all but 1 tablespoon fat.
  2. Increase heat to medium. Add butter and shallots to pan; saute until light golden, about 5 minutes. Add garlic; sauté 1 minute. Add Brussels sprouts; sauté 3 minutes. Add broth; cover and cook until crisp-tender, 3 to 5 minutes more. Uncover; cook off excess liquid.
  3. Add vinegar and sugar; cook, stirring, 2 minutes. Roughly crumble bacon; add to sprouts. Stir in salt and pepper.



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