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Week of 11/10/25

Potato and Brussels Breakfast Hash
with eggs / bacon / feta

Active: 20 Total: 45
Original GF Paleo Vegetarian
Potato and Brussels Breakfast Hash

This hearty breakfast-for-dinner offering features the classic combination of Brussels sprouts and bacon. A side of crisp toast is great for scooping!
Smarts: Hot honey gives this dish a unique twist of flavor. If you're not sure if the sweet notes are for you, try it on the side first. Chili crisp or hot sauce make great alternatives.

Tags
Good for Breakfast, Air-Fryer Friendly
Proteins
Eggs, Pork, non-ground
Cuisines
American
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24

Ingredients

Metric
Servings:
4
Potato and Brussels Breakfast Hash:
  • Brussels sprouts - 1 lb , trimmed and halved or quartered if large
  • Onions, medium - 1/2 , chopped
  • Bacon - 8 slices , chopped into a 1" / 2.5 cm pieces
  • Potatoes, Russet or Yukon gold - 1 lb , chopped into 1/2" / 1.3 cm cubes
  • Thyme, dried - 1 tsp
  • Salt - 3/4 tsp
  • Garlic powder - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 Tbsp
  • Cheese, feta - 4 oz , crumbled
  • Bread, any type - 4 slices
  • Hot honey or chili crisp (opt) - for serving (sub hot sauce)
Fried Eggs:
  • Oil, cooking - 1 Tbsp
  • Eggs - 8

Prep

  1. Brussels sprouts / Onions - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Bacon - Chop bacon. (Can be done 1 day ahead)

  3. Potatoes - Prep as directed.

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Make

  1. Heat oven to 425F / 218C and position a rack in the upper third of the oven. Brush a baking sheet with some cooking oil or coat with some cooking spray.

  2. Stir together thyme, salt, garlic powder, and pepper. Toss Brussels sprouts, onions, and potatoes with cooking oil (portion for hash) and seasonings and spread out into an even layer on the baking sheet. Transfer to the oven and roast for 10 minutes to get them started cooking.

  3. Scatter bacon pieces over the vegetables and continue to roast until bacon is crisp and vegetables are tender and golden brown, 15 to 20 minutes more, shaking the pan halfway through cooking.

  4. Scatter feta crumbles over the vegetables and return to the oven for 3 to 5 minutes to warm the feta.

  5. When vegetables are nearly done cooking, heat a nonstick skillet over medium heat with cooking oil (portion for eggs). Crack the eggs into the pan and fry until cooked to your liking. Season the eggs with some salt and pepper as they cook.

  6. While the eggs cook, toast the bread.

  7. Divide hash among serving plates and drizzle with hot honey or chili crisp (if using). Top with fried eggs and enjoy with warm toast.

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