Bacon, Brussels & Beef Hash
Bacon Brussels Beef Hash turns ground beef, bacon, and shaved Brussels sprouts into a fast skillet dinner with deep savory flavor.
This is the kind of meal that saves a busy night. You get crisp bacon, browned beef, and tender Brussels sprouts in one pan. The bacon fat seasons the beef, and the sprouts soak up all that salty, smoky flavor.
It fits a budget-friendly kitchen because it uses simple ingredients with very little waste. Ground beef stretches well, Brussels sprouts add fiber and texture, and a few strips of bacon make the whole skillet taste rich without needing a long ingredient list.
Why You’ll Love This Recipe
- Big flavor from three main ingredients: Bacon, beef, and Brussels sprouts do the heavy lifting.
- Crispy and tender texture: The bacon stays crisp while the sprouts soften with lightly browned edges.
- Fast weeknight cooking: The whole skillet comes together in about 20 minutes.
- Low effort cleanup: Everything cooks in one pan, so dinner stays simple.
Fabian’s Budget & Health Tip: Save money by buying whole Brussels sprouts and shaving them yourself with a sharp knife or box grater. Pre-shaved sprouts cost more. Whole sprouts also stay fresh longer, which helps cut food waste. Since bacon is salty, taste the hash before adding any extra salt.
Ingredients (Serves 4)
- 1 lb (454 g) ground beef: Use 80 percent or 85 percent lean for good browning and flavor.
- 3 strips of bacon (about 85 g): Chopped into small pieces so it crisps quickly.
- 3 cups (270 g) shaved Brussels sprouts: Thinly sliced for fast cooking.
- Black pepper, to taste: Optional, but it adds a warm bite.
- Salt, only if needed: Taste first because the bacon seasons the skillet.
Step-by-Step Instructions
1. Crisp the Bacon
Place the chopped bacon in a large skillet over medium heat. Cook until the pieces turn deep golden and crisp, about 5 to 7 minutes. You should hear a steady sizzle, and the kitchen should smell smoky and rich. Use a spoon to move the bacon to a plate, but leave the bacon fat in the skillet.
2. Brown the Beef in the Bacon Fat
Add the ground beef to the hot skillet. Break it into small crumbles with a spoon. Let it sit for a minute before stirring so the bottom can brown instead of steam. Cook until no pink remains and the edges look deeply browned, about 6 to 8 minutes.
3. Add the Shaved Brussels Sprouts
Stir the shaved Brussels sprouts into the beef. Cook for about 5 minutes, stirring often. The sprouts should turn bright green, then soften. Look for a few browned edges and a tender bite. If the skillet looks dry, add a small splash of water and scrape up the browned bits from the pan.
4. Finish and Taste
Return the crispy bacon to the skillet and stir everything together. Add black pepper if you like. Taste before adding salt. Serve hot while the bacon is still crisp and the beef is juicy.
Expert Troubleshooting & FAQs
Why is my beef watery instead of browned?
The pan may be crowded, or the heat may be too low. Let the beef sit still for short bursts so it can sear. If there is excess liquid, keep cooking until it evaporates and the beef starts to sizzle again.
Can I use frozen Brussels sprouts?
Fresh shaved Brussels sprouts work best because they brown better. Frozen sprouts release more water. If you use them, thaw and pat them very dry before adding them to the skillet.
Can I make this ahead?
Yes. Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat so the beef warms through and the bacon gets a little crisp again.
Estimated Nutritional Facts Per Serving
- Calories: About 335
- Protein: About 25 g
- Carbs: About 8 g
- Fats: About 23 g
Bacon, Brussels & Beef Hash
Ingredients
- 1 lb (454 g) ground beef: Use 80 percent or 85 percent lean for good browning and flavor.
- 3 strips of bacon (about 85 g): Chopped into small pieces so it crisps quickly.
- 3 cups (270 g) shaved Brussels sprouts: Thinly sliced for fast cooking.
- Black pepper, to taste: Optional, but it adds a warm bite.
- Salt, only if needed: Taste first because the bacon seasons the skillet.
Instructions
- 1. Crisp the Bacon. Place the chopped bacon in a large skillet over medium heat. Cook until the pieces turn deep golden and crisp, about 5 to 7 minutes. You should hear a steady sizzle, and the kitchen should smell smoky and rich. Use a spoon to move the bacon to a plate, but leave the bacon fat in the skillet.
- 2. Brown the Beef in the Bacon Fat. Add the ground beef to the hot skillet. Break it into small crumbles with a spoon. Let it sit for a minute before stirring so the bottom can brown instead of steam. Cook until no pink remains and the edges look deeply browned, about 6 to 8 minutes.
- 3. Add the Shaved Brussels Sprouts. Stir the shaved Brussels sprouts into the beef. Cook for about 5 minutes, stirring often. The sprouts should turn bright green, then soften. Look for a few browned edges and a tender bite. If the skillet looks dry, add a small splash of water and scrape up the browned bits from the pan.
- 4. Finish and Taste. Return the crispy bacon to the skillet and stir everything together. Add black pepper if you like. Taste before adding salt. Serve hot while the bacon is still crisp and the beef is juicy.
