Caramelized Brussels Sprouts Hash with Leeks & Pancetta
Shredded Brussels sprouts cooked until deeply caramelized with sweet leeks and crisp, salty pancetta. The combination creates a rich, savory hash that’s perfect with eggs, roasted chicken, or holiday meals.
Prep: 10 minutes
Cook: 15–20 minutes
Total: 25–30 minutes
Serves: 3–4
Ingredients
Main Hash
450 g Brussels sprouts, trimmed & thinly sliced (or shredded)
1 large leek, sliced (white & light green parts only)
100 g pancetta (or turkey bacon), diced
2 tbsp olive oil
2–3 garlic cloves, minced
Salt & black pepper to taste
½ tsp thyme
1 tbsp lemon juice or apple cider vinegar
Optional Additions
A sprinkle of parmesan or pecorino
Toasted nuts (walnuts or almonds)
A fried or poached egg on top
Chili flakes
Instructions
1. Cook the Pancetta
Heat a large skillet on medium.
Add the diced pancetta and cook 3–4 minutes until crisp.
Transfer pancetta to a plate, leaving the rendered fat in the pan.
2. Saute the Leeks
Add olive oil to the same pan if needed.
Add sliced leeks and cook 3–4 minutes until softened and lightly golden.
3. Add the Brussels Sprouts
Add shredded Brussels sprouts to the skillet.
Season with salt, pepper, and thyme.
Cook 8–10 minutes, stirring occasionally, until:
edges are crispy
sprouts are caramelized
volume reduces
Tip: Let them sit for 1–2 minutes without stirring to get golden crusts.
4. Add Garlic & Pancetta Back
Stir in minced garlic and cook 30 seconds.
Add the crisp pancetta back into the hash.
Toss well.
5. Finish
Drizzle with lemon juice or apple cider vinegar for brightness.
Taste and adjust salt/pepper.
Add parmesan or nuts if using.
Serving Suggestions
Pairs perfectly with:
Grilled or roasted chicken
Turkey breast
Herb-crusted salmon
Soft eggs for a brunch hash
Roasted potatoes or quinoa
Nutritional Information
Calories: ~210
Protein: ~10g
Carbs: ~13g
Fat: ~14g
Fiber: ~4g