spicy seasonal Brussels and bacon hash

Does anyone else’s body crave seasonal foods? I mean, there must be a reason why Brussels and apples taste so darn good in the fall (they taste good year-round, but especially in the fall…)

This recipe features ingredients you can get at your local farmer’s market or on sale at the grocery store — Brussels are the star, along with root veggies, apples, and of course, bacon!

It’s perfect for brunch or making a big batch ahead of time and reheating in the morning. You can easily halve or quarter it for a single-serving or for you and your boo on a lazy Sunday morning.


Spicy Seasonal Brussels and Bacon Hash

Serves: 2 | Time: 25 minutes | Paleo, gluten free


  • 2 medium sweet potatoes, cubed (I like to keep the skins on, so I do organic. In a pinch, I also like to get rainbow organic frozen pre-chopped sweet potatoes from the freezer aisle in Whole Foods. You can also mix in some parsnips and carrots for fun!)

  • 1 apple, cubed (I do organic as well since I like to keep the skin on here too)

  • ~10 medium Brussel sprouts, halved

  • 4 slices bacon (ButcherBox has Whole30 approved uncured bacon (nitrate- and sugar-free)! Get bacon for life in every ButcherBox here.)

  • 1 tbsp hot sauce (I’ve been loving Yellowbird sauces; I used a mix of their Habanero, Serrano, and Ghost Pepper sauces for this recipe. You can play with this ratio if you’re sensitive to spice! You can also buy their variety pack on Amazon here if you like to mix ‘n match like me.)

  • 2-4 cage free eggs (I like Vital Farms)

  • ½ medium red onion, roughly diced

  • ½ bunch organic kale, roughly chopped (~3 large handfuls)

  • Pink Himalayan sea salt, to taste

  • Black pepper, to taste


  1. Chop up the bacon into 2 inch slices. In a large saucepan, begin to brown the bacon on medium heat. When it’s 75% cooked (just under crispy), remove and set on a plate with a paper towel under it.

  2. Remove most of the bacon grease from the pan, leaving enough to cook the veggies. Begin to caramelize the onions on low heat. You can add water and cover to make them cook faster. (~3-5 minutes)

  3. When the onions are cooked through (they’ll turn translucent), add in the Brussels, apple, and sweet potatoes. Continue to cook on medium heat. Again, you can cover to speed up the cooking process, but avoid adding water again. (~5-7 minutes)

  4. Once the Brussels are browned and the sweet potatoes are cooked through (they’ll be softer to the touch), add the hot sauce. Mix thoroughly so everything is coated evenly.

  5. Add the kale. Cook until the kale is wilted (~3-5 minutes).

  6. Add in the bacon and cook until the bacon is crispy. Add salt and pepper to taste.

  7. Divide the hash into 2 separate plates. Using the same pan, cook 1-2 eggs per person. Add in more leftover bacon grease or avocado oil if necessary. I like to fry them on low-medium heat with a little bit of oil until the edges are crispy, the whites are set, and the yolk is runny (~4 minutes).

  8. Place the eggs atop the hash, add more salt and pepper to taste (and maybe some extra Yellowbird Jalapeño sauce — but be careful of the spice level), and enjoy!
    **To make this recipe plant-based, you can omit the bacon and eggs. I’d add avocados on top instead!


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