This is such a versatile Brussels sprout hash! It makes a great breakfast with a fried egg, a light lunch or dinner, or a stovetop Thanksgiving side dish! Because there’s never enough oven space, amiright?
If you’ve been around for a long time, (like, 10+ years) you might recognize this Brussels sprout hash. It was part of an old post paired with some cheesy buckwheat crepes. Like, one of my most favorite breakfasts ever.
I decided to give this hash its own post because it’s such a versatile recipe!
Because the universe gives us pre-shredded Brussels sprouts, feel free to use those!
I usually shred my own using the slicing blade of my food processor because 99% of the time I buy whole Brussels sprouts.
Why? Because I get them at Costco and I always keep a bag on hand because they last a long time in the fridge (unlike the pre-shredded kind) and I can use them in a lot of different ways.
In a nutshell — I don’t plan far enough ahead to buy pre-shredded. There, I said it.
I feel like Brussels sprouts and ham is such an awesome combination.
And as much as I love Roasted Shredded Brussels Sprouts, sometimes my oven is tied up or it’s too hot to turn the thing on! It’s nice to have a great Brussels sprout recipe made in a skillet.
Can I use something other than ham in this Brussels sprout hash?
Yes. Use bacon if you like! Or any leftover diced sausage or smoked meat.
If you’re really averse to using smoky meat, leave it out to make it meatless. It’s still great that way.
Can I make this dairy-free?
Yep. Cheese is optional.
What to serve with Ham & Brussels Sprout Hash
Oh, lots of things…
Easiest & quickest: a fried egg
You can also serve this with any grilled, slow-cooked, or pressure-cooked meat. (Instant Potted? lol)
If you like this recipe, try some of my other Brussels sprout recipes! I collected my favorite Brussels sprout recipes into one post: Best Brussels Sprout Recipes.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 2 Tablespoons avocado oil
- 6 ounces deli ham, diced
- 2 pounds shredded Brussels sprouts
- 2 garlic cloves, microplaned or finely minced
- 1/4 teaspoon sea salt
- 1/2 cup shredded Parmesan cheese, optional
- Preheat a large skillet over medium-high heat. Add the avocao oil and the ham. Cook for 2-3 minutes.
- Add the shredded Brussels sprouts and garlic and cook for 12-15 minutes, stirring occasionally, until the sprouts are soft and start to turn golden brown.
- Stir in the salt and Parmesan cheese, if using. Taste, and add a little more salt or Parm if you think it needs it.
- Serve immediately.