Skillet Saturdays: Brussels Sprout, Potato and Bacon Hash


I hope that everyone had a lovely holiday and ate lots of delicious food! I developed this dish on Saturday morning, went to an awesome restorative yoga class and then watched Netflix all evening and now this post is a day late! Sorry guys! I guess I’m in that slow, calm mindset that seems to happen between Christmas and New Year’s. I hope you’re enjoying it too ūüôā

This skillet is made from ingredients readily available during this time of year. It’s savory and very flavorful. I grated the yams and potatoes to combine flavors and to give each bite a bit of each ingredient (what I call a “good bite”). The grating¬†also gives this dish a delicate¬†textural quality, reminiscent of Latkes, and a bit different from a bulky, standard hash.


  • 3 slices of bacon, cooked and chopped
  • 3 small potatoes, grated
  • 1 small yam, grated
  • 1 small red or yellow onion, grated or finely chopped
  • Handful of Brussels sprouts, sliced
  • 1 tbsp gluten-free breadcrumbs or ground hazelnuts/almonds (optional)
  • Eggs (as many as you want)
  • Coconut oil
  • Salt & Pepper
  • Pinch of garlic powder
  • 1 green onion sprig, chopped for garnish

I support organic farming and recommend that, when available, ingredients be certified organic.


  • Preheat oven to 350F. {If your bacon is not cooked, cook it in the cast iron and set aside 3 pieces. Drain grease from pan.}
  • Combine the grated potato, yam and onion in a small bowl and add a generous amount of salt to reduce a bit of the moisture. {If you have time, you can let this sit for 10 or 15 minutes.}
  • Heat a decent-sized glob of coconut oil in the¬†cast iron, on medium low heat. Add the potato mixture. Let cook, stirring every couple of minutes, for about 5 – 8 minutes. Watch to make sure the bottom doesn’t get too crispy.
  • Stir in the garlic powder, bread crumbs and cook for 5 minutes.
  • Stir in bacon and Brussels sprouts and cook for about another 3 minutes.
  • Remove from heat add salt and pepper and stir well.
  • Put the pan into the oven (yes, without the eggs) and bake for 5 – 10 minutes. We’re aiming for most of the moisture to be reduced and the potato to be cooked.
  • Remove from the oven, stir again and make wells for the eggs. Add coconut oil to the egg wells if the pan has gone dry, be generous with the oil (quality coconut oil has many health benefits – oil is not the enemy).
  • Gently crack the eggs into the holes, sprinkle with salt and pepper and put back into the oven. Watch carefully for about 10 minutes.
  • Remove from the oven once the whites are cooked. Sprinkle with raw green onion and serve directly from the cast iron pan. *Sour cream would be a super-tasty fermented food to add to this skillet.

Happy New Year!


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