One of the most comforting breakfast foods to me is potato hash. It’s the perfect food to warm up a cold day without a lot of effort. This version makes you feel a little less guilty about all that potato and meat with the addition of some Brussels sprouts. Don’t be wary if they aren’t your favorite––the Brussels here add just a bit of heft and earthiness to the dish. This dish is also versatile enough to be a dinner side if you need something to round out your meal.–Ali Rosen

A glass bowl filled with Brussels sprouts hash with chunks of pancetta, Brussels sprouts, and potatoes.

Brussels Sprouts Hash

5 from 1 vote
One of the most comforting breakfast foods to me is potato hash. It’s the perfect food to warm up a cold day without a lot of effort. This version makes you feel a little less guilty about all that potato and meat with the addition of some Brussels sprouts.
David Leite
Servings6 servings
Calories342 kcal
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes


  • 3 tablespoons mild vegetable oil
  • 3 medium (1 3/4 lbs total) russet potatoes, diced into 1/2-inch (12-mm) pieces
  • Pinch salt, plus more as needed
  • 5 cups (12 oz) shaved Brussels sprouts
  • 1 cup (4 oz) diced pancetta*
  • 1/2 teaspoon chile flakes
  • 2 tablespoons sherry vinegar
  • Drizzle balsamic vinegar (optional)


  • In a wide skillet over high heat, warm oil. When hot, add potatoes and salt, and cook until potatoes have browned and are almost fully cooked, 8 to 10 minutes. Set aside to cool.
  • On a rimmed baking sheet, combine potatoes with Brussels sprouts, pancetta, chile flakes, and sherry vinegar. If the baking sheet seems crowded, divvy the mixture between two sheets. Season to taste with salt.

    ☞ TESTER TIP: Line your baking sheet with parchment or foil for easy clean-up.

  • Turn on the broiler, making sure the top rack is on the highest setting.
  • Broil until Brussels sprouts are browned and cooked through, stirring once, 6 to 7 minutes. Serve, with a drizzle of balsamic on top, if desired.


*What is pancetta?

American bacon is based on Italian pancetta, just to give you an idea of how it looks and tastes. Pancetta is a thick slab made from a seasoned side of pork belly, curled into a tight roll, and wrapped in a casing to hold its shape. It’s then cured but not smoked.
Pancetta can be sold in a slab, sliced, or cubed. Because it’s only cured, it must be cooked before use. Bacon can be substituted if you can’t find pancetta but we advise you to blanch it first (boil the raw bacon for a few minutes before cooking) so that you’re removing the smokiness of the bacon.
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Serving: 1 servingCalories: 342 kcalCarbohydrates: 26 gProtein: 10 gFat: 23 gSaturated Fat: 11 gMonounsaturated Fat: 8 gTrans Fat: 1 gCholesterol: 26 mgSodium: 288 mgFiber: 4 gSugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Ali Rosen. Photo © 2021 Noah Fecks. All rights reserved.

Recipe Testers’ Reviews

Brussels sprouts hash is an easy make-ahead, healthy and hearty side dish or the base for a brunch-y egg bowl. Broiling the ingredients is the key to this quick dish as everything cooks fast and even. The dish is hot due to the chili flakes, which work well when paired with a creamy egg or avocado, but if serving as a side dish you may want to back off on this spice a bit.

I ate the Brussels sprouts hash with bratwurst. It was a nice alternative to baked beans. I also microwaved leftovers the following day. Although the taste was still great I didn’t care for the texture. It seemed to have lost something without the magic of those crispy broiled bits.

Who knew Brussels sprouts could be so satisfying? This dish was awesome – hearty, filling, and downright delicious! My husband and I literally grabbed two forks and ate this right off the pan for lunch, just as is! The next day, we heated up the leftovers in a pan and topped them with fried eggs for dinner. This dish can literally be eaten at any time of day. We made it AGAIN today, this time with smoky bacon–equally good! We loved it–it’s already in regular rotation.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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