Fried Eggs with Asian-Style Hash
and bacon / brussels sprouts / shiitakes
This Asian-style hash with crisp bacon comes together quickly in a savory brown sauce. Serve fried eggs over top for a colorful meal.
Smarts: If you own a mandoline slicer, it will make quick work of slicing the Brussels sprouts. (A sharp knife will work fine, too.)
- Onions, medium - 1/2 , chopped
- Brussels sprouts - 1 lb , trimmed and thinly sliced
- Garlic - 3 cloves , chopped
- Bacon - 8 strips , chopped
- Stock, any type - 3 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Vinegar, rice - 1 tsp
- Chili garlic sauce (opt) - 1/2 tsp (sub any hot sauce)
- Mushrooms, fresh shiitakes - 8 oz , sliced
- Oil, cooking - 1 Tbsp
- Eggs - 4
Onions / Brussels sprouts / Garlic / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Whisk together stock, garlic, aminos, vinegar, and chili garlic sauce. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms. (Can be done up to 2 days ahead)
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Heat a wok or skillet over medium-high heat. Add bacon and saute until bacon is crisp, 4 to 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate.
Drain off all but ~1 Tbsp / 15 mL bacon grease (for 4 servings; adjust if customizing).
Return pan to medium-high heat and add onions and Brussels sprouts. Saute until Brussels sprouts are starting to turn brown in spots, 2 to 3 minutes.
Reduce heat to medium and add mushrooms and sauce to pan. Cover with a lid. Steam until Brussels sprouts are tender, ~5 minutes.
While vegetables steam, heat a nonstick pan with oil over medium heat. Crack eggs into oil and fry on one side for sunny-side up or flip for over-easy.
Remove lid from vegetables. Top vegetables with bacon.
Serve eggs over vegetables. Add some hot sauce if you’d like. Enjoy!