Name: Roasted Mushrooms, Brussels Sprouts and Bacon Hash
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 8 ounces fresh mushrooms – quartered; 2 cloves garlic – minced; 9 ounces shaved Brussels sprouts; kosher salt/pepper; 1 tablespoon lemon infused olive oil; 2 slices thick cut bacon – cooked crisp and crumbled; sunny side up eggs – optional

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Roasted Mushrooms, Brussels Sprouts and Bacon Hash

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 2-4 1x

Breakfast & Brunch

Author Paula Jones of bell'alimento

Mushrooms and Brussels Sprouts are both so earthy naturally they pair well together. This hash is great for breakfast, brunch or brinner (breakfast for dinner). It so simple to prepare it’s almost a non-recipe.

Recipe courtesy of Paula Jones of bell’alimento.

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Ingredients

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2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
8 ounces fresh mushrooms – quartered
2 cloves garlic – minced
9 ounces shaved Brussels sprouts
kosher salt/pepper
1 tablespoon lemon infused olive oil
2 slices thick cut bacon – cooked crisp and crumbled
sunny side up eggs – optional

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Instructions

Into a large saute pan add oil and butter. Heat over medium heat. Add mushrooms and garlic. Season with salt and pepper. Cook until mushrooms have softened.
Add Brussels sprouts. Season with salt and pepper. Cook until Brussels sprouts have softened.
Finish with drizzle of lemon infused olive oil and garnish with crumbled bacon.
Top with optional sunny side up egg.