We always get questions from friends on how to make Brussels Sprouts in a way that people will actually enjoy – and every single time someone asks, we always reply with “Brussels Sprouts Hash!”

This recipe is an easy side dish that maximizes the caramelization of Brussels sprouts, so you can cut through their legendary bitterness and get a rich, buttery flavor even picky eaters love!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Brussels Sprouts Hash

This recipe is simple, but there are a few steps and tricks to nailing the solid caramelization you want to bring out that buttery, sweet cabbagey flavor – and take away any bitterness. We're going to count on the Maillard reaction to reduce bitterness – by creating more surface area by chopping Brussels, we can brown more of the sprout, resulting in a tender, buttery Brussels sprout that isn't bitter.

Brussels Sprouts Hash Ingredients

To make this recipe, we will need the following ingredients:

2 tablespoons butter or olive oil – Adds richness and helps everything cook evenly. Butter gives a deeper, creamy flavor while olive oil adds a lighter, earthy note.
1 Pound Brussels Sprouts, stem removed and cleaned – Finely chopped Brussels sprouts soften quickly and develop a natural sweetness as they brown, adding depth and balance to the hash.
1 medium onion, sliced thin – Adds sweetness and depth as it caramelizes, balancing the bitterness of the Brussels sprouts.
1 medium shallot, sliced thin – Brings a mild, slightly garlicky flavor that layers beautifully with the onion for extra complexity.
4 cloves garlic, minced – Adds bold, aromatic flavor that ties everything together and gives the dish warmth.
4–6 slices pancetta, diced – Provides saltiness, crisp texture, and savory umami flavor; it also releases flavorful fat that seasons the vegetables.
2 teaspoons Italian herbs blend – Infuses the dish with a mix of fragrant herbs like oregano, thyme, and basil, adding an herby, Mediterranean depth.
1/2 teaspoon red pepper flakes – Adds a hint of heat that brightens the rich, savory flavors without overpowering them.

Steps to Make Brussels Sprouts Hash

Once you've gathered your ingredients, we will use the following process:

Brown Onion & Soften Garlic

Heat butter or olive oil in a large skillet over medium heat.

Add Brussels Sprouts, prosciutto and seasoning

Stir in garlic, Italian herbs, and red pepper flakes. Cook another 30 seconds until fragrant.

Brown

Cook for 6–8 minutes, stirring occasionally, until the Brussels sprouts are tender and slightly caramelized.

Brussels Sprouts Hash Tips & Tricks

Go Small. Go for smaller Brussels sprouts if possible—they're usually sweeter and more tender.

Trim. Trim and shred evenly using a knife, mandoline, or food processor with a slicing disk so they cook uniformly.

Dry Sprouts. After washing, make sure they're completely dry so they crisp up instead of steaming.

Don't Overcrowd. Use a large skillet or cast iron pan; overcrowding prevents browning, so work in batches if needed.

Don't Push Around Pan Too Much. Don't stir too often—let them sit undisturbed for a minute or two to develop golden, crispy edges.

Brown Onion First. Sauté onion, shallot, or garlic first for a rich flavor base.

Add Bacon. Add salty or smoky elements like bacon, pancetta, or smoked paprika to balance the sprouts' natural bitterness.

Brighten it Up. Finish with a splash of apple cider vinegar or squeeze of lemon juice to brighten flavors.

Breakfast-Style. For a breakfast-style hash, add diced potatoes or sweet potatoes and top with a fried or poached egg.

Fall Hash. For a fall twist, toss in apples, cranberries, or pecans for a sweet-savory vibe.

Add Cheese. Sprinkle with Parmesan, goat cheese, or aged cheddar right before serving for extra richness.

Red Pepper. Add a pinch of crushed red pepper or drizzle of hot honey for a little kick.

Prep Ahead of Time. Shred sprouts up to 3 days ahead and store them in an airtight container in the fridge.

Reheat Leftovers. Reheat leftovers in a hot skillet to bring back crispiness—avoid microwaving, which makes them soggy.

FAQs for solid Brussels Sprouts Hash

How dO we get Brussels sprouts to caramelize?

Use medium-high heat and don't stir too often. Let the sprouts sit for a minute or two undisturbed so they develop color and crisp edges.

Can we bake brussels sprouts hash instead of frying it?

Yes—spread everything on a baking sheet, drizzle with oil, and roast at 425°F (220°C) for about 20–25 minutes, stirring halfway through until browned and crispy.

Can we make Brussels Sprouts ahead of time?

You can shred the sprouts and prep add-ins ahead, but cook the hash right before serving for the best texture. Reheat leftovers in a hot skillet to bring back the crispiness.

What Flavor Variations go well in this dish?

Smoky (bacon, pancetta, or smoked paprika), tangy (lemon juice or apple cider vinegar), and sweet (apples, maple syrup, or dried cranberries) all pair beautifully.

When is Brussels Sprouts hash done cooking?

When Brussels sprouts are tender and well browned, they are done.

Share Pin It Follow

Ingredients

2 tablespoons butter or olive oil
1 lb brussels sprouts, cleaned, stems trimmed
1 medium onion, sliced thin
1 medium shallot, sliced thin
4 cloves garlic, minced
4-6 slices prosciutto, diced
2 teaspoons Italian herbs blend
½ teaspoon red pepper flakes

Method

Heat butter or olive oil in a large skillet over medium heat.
Add pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the onion and shallot to the pan. Sauté until softened and lightly golden, about 3–5 minutes.
Stir in garlic, Italian herbs, and red pepper flakes. Cook another 30 seconds until fragrant.
Add the shredded Brussels sprouts and season with salt and pepper. Toss well to coat everything in the fat and seasonings.
Cook for 6–8 minutes, stirring occasionally, until the Brussels sprouts are tender and slightly caramelized.
Stir the pancetta back in and cook another minute to combine.
Taste and adjust seasoning if needed.