I think there is a general set of dishes that can be appropriately labeled a “hash.” Typically they incorporate previously cooked meat in chopped form + potatoes. Granted, the general expansion of brunching and places like Hash House A Go Go suggests this term is somewhat more expansive, and I use the term “hash” as a stand-in for any chopped vegetable concoction over which I put eggs. Of course, I’m predisposed to put an egg on just about anything, so that might not be that informative. And Brussels Sprouts Breakfast Stir Fry just doesn’t sound right, though, does it?
Here I’m using turnips as a potato stand-in, yet again drawing the mock ire of the spouse. If you’re not on the WLC, feel free to toss in a white potato if it suits you. If you’re on the WLC, try it with a sweet potato, rutabaga, or turnip.
The general rubric for any of my hashes is this: cook meat in pan. Remove cooked meat and use however much rendered fat you want to cook your vegetables. (If working with previously cooked meat, just heat fat in pan). Add what takes the longest to cook first, then add in faster cooking elements toward the end. Mix it all together so stuff heats through. Once heated through, serve. Put an egg on top if you’re so inclined. Boom.
Brussels Sprouts Hash
- 2 pieces bacon, sliced short ways into pieces ~1/3″ thick
- 1 medium turnip, peeled and cubed
- 1 shallot, finely chopped
- 8-10 large Brussels sprouts, sliced (~2 c. sliced)
- 6-8 button mushrooms, sliced
- sea salt
- Trader Joe’s African Smoke seasoning
- In a medium skillet, cook bacon pieces until they are nice and crispy. Remove from pan and set aside to cool. Drain any excess fat from the pan (you want about 1 T. in the pan) and add your turnips.
- Cook turnips for about 5-7 minutes, or until nicely browned on that side. Flip/stir them around, and add the shallot to the pan. Cook another 4-6 minutes, then add the mushrooms to the pan and stir to combine.
- Once the mushrooms are softened, add the sliced Brussels sprouts to the pan and stir to combine. Cook, stirring occasionally, for 4-6 minutes or until sprouts are cooked to your liking.
- Season with African Smoke (about 8-10 grinds) and salt to your taste.
- Put an egg (or two or three) on it and enjoy!