Make way, cuz this Sriracha Brussels Sprouts Hash is FIIIIREEEEE.
No joke, what the heck have the last two months been?! I can’t believe we are making our way right into the middle of March and I just can’t deal. My wedding is 9 months away, which is amazing and terrifying at the same time. We have so much to do and honestly I feel like we have done none of it. Consequently, I now feel in panic mode. Tomorrow we are getting our engagement photos done, and I kind think I’m just going to start randomly whispering “Shallow” to Baylen, because that would be funny. And quite frankly, I need a good laugh.
Now about this sriracha brussels sprouts hash…
Just look at that runny egg yolk!
First of all, did you guys know brussels is spelled with a “s”?! I didn’t! My whole life I’ve been spelling it without a “s”, which is slightly embarrassing. But all is good with me and brussels after I made this sriracha brussels sprouts hash. To add some sweet and spicy goodness I added pure maple syrup and paleo approved sriracha. And all of that together was just whimsical culinary magic.
Want another spicy recipe?! Check out these Sriracha Deviled Egg Appetizers!
This recipe is fair game to anyone Paleo!
This recipe is paleo friendly, but not Whole30. If you did want to tweak this recipe to be Whole30 compliant, exclude the maple syrup and you can make your own Whole30 Sriracha. Check out this recipe by 40 Aprons, if you choose to do so.
Anyways, this bad boy is super easy and quick to whip up. And because I love eggs I obviously plopped one on the top. But if you wanted it for a dinner exclude the egg! I hope you guys enjoy this recipe, I know I did!
Sriracha Brussels Sprouts Hash
- 1/2 Pound Brussels Sprouts, halved
- 6 Mushrooms, thinly sliced
- 1 tbsp Garlic, minced
- 4 Slices of Bacon
- 2 tbsp Maple Syrup (omit if Whole30)
- 2-3 tbsp Paleo/Whole30 Approved Sriracha
- Olive oil, 2 tbsp
- Salt and pepper, to taste
- Optional: Red Pepper Flakes to top
- 2 Eggs
Preheat oven to 375 degrees
On a sheet pan lie uncooked bacon slices down
Once heat, pop into oven
Cook for 6 minutes
Flip with fork, cook for an additional 6 minutes
Remove from oven and place on a paper towel lined plate
Once cooled chop up and set on the side
Heat skillet on medium heat add garlic and allow to become fragrant
Once hot, add mushrooms and allow to brown
Once browned on one side add halved brussels and stir to mix well
Season with salt and pepper
Allow brussels to sear and stir
Once brussels and mushrooms are cooked through add chopped bacon
Stir in maple syrup and sriracha until coated and reduce heat to low
In separate pan, add 1 tbsp of olive oil
Once hot, crack add two eggs and cook sunny side up until cooked to your desired
To plate scoop hash into bowl/plate
Top with sunny side up egg
Garnish with Sriracha and red pepper flakes if desired