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–+ servings
Two side plates of Brussels sprout hash, each topped with vegan coconut bacon.
5 from 2 votes

Brussels Sprout Hash with Coconut Bacon

Author - Gena Hamshaw
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 4 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 large yellow onion, thinly sliced
  • 1 lb brussels sprouts, trimmed and shaved
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon smoked paprika (more to taste)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1/2 cup coconut bacon (substitute another plant-based bacon of choice)

Instructions

  • Heat the oil in a large skillet over medium heat. Add the onion. Saute for 4-5 minutes, or until the onion is just clear. Add the brussels sprouts and a generous pinch each of salt and pepper. Continue cooking for 5 minutes, stirring frequently, or until the sprouts are bright green and tender.
  • Whisk together the smoked paprika, vinegar, and maple syrup, then add them to the pan. Continue cooking for another minute or two. Stir in the coconut bacon, then taste the hash and adjust seasonings as needed. Serve.

Notes

Coconut bacon can be prepared up to two weeks in advanced and stored in an airtight container in a cool, dry place.
Leftover hash will keep for 2-3 days in an airtight container in the fridge.