Carb Smart Brussels Sprouts and Bacon Hash
with Jammy Egg and Maple-Miso Drizzle
3.6
(286)
This hearty and oh-so-satisfying hash hits all the flavours – it's smoky, sweet and salty, and topped off with a perfect jammy egg.
Tags:
Under 50g of Carbs
Allergens:
Egg
•Sulphites
•Soy
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
100 g
Bacon Strips
227 g
Brussels Sprouts
2 unit(s)
Egg
(Contains: Egg)
250 g
Yellow Potato
4.5 g
BBQ Seasoning
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Maple Syrup
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Milk, Mustard, Sesame, Wheat, Crustaceans, Sulphites, Gluten, Egg, Fish)
½ unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories580 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate50 g
Sugar15 g
Dietary Fiber9 g
Protein18 g
Cholesterol225 mg
Sodium1000 mg
Potassium1400 mg
Calcium175 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Small Bowl
•Measuring Cups
•Large Non-Stick Pan
Cooking Steps
1
- Halve Brussels sprouts (if larger, quarter them), removing any damaged leaves.
- Cut Brussels sprouts in 1/4-inch slices.
- Peel, then cut sweet potato into 1/2-inch pieces
- Add sweet potatoes, Brussels sprouts, half the BBQ seasoning (use all for 4 ppl) and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
2
- Stir together maple syrup and miso broth concentrate in a small bowl. Season with salt.
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Drizzle over 1/2 tbsp (1 tbsp) miso-mixture, then brush to coat.
- Roast bacon in the bottom of the oven, until crispy and cooked through, 8-12 min.**
3
- Meanwhile, add 4 cups (6 cups) warm water to a small pot. Bring to a boil over high heat.
- Meanwhile, peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
- Core, then cut pepper into 1/2-inch pieces.
4
- Once water is boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel eggs. Set aside.
5
- Heat a large non-stick pan over medium-high heat.
- When hot, a 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook, stirring often, until softened, 3-4 min.
- Season with salt and pepper.
- Remove from heat. Add sweet potato-Brussel sprout mixture, once finished roasting, then stir to combine.
6
- Divide hash between plates.
- Drizzle over remaining miso mixture.
- Break or cut bacon into 1-inch pieces, then top hash.
- Top with egg and break open. Season egg with salt.
