Brussel Sprout Hash with Sausage

If you are looking for an easy low carb breakfast, lunch or side dish, try this sausage and Brussel sprout hash. With a few ingredients and you can make this tasty savory dish in less than 30 minutes. And this sausage and Brussel sprouts recipe only has 6.6 grams net carbs and 14.6 grams of protein per serving.

You might also like this low carb cauliflower chorizo hash recipe!

My mother in law was a good cook and one of her got to concoctions was ground beef and cabbage. She would throw it together and it was quite delicious. So I started to make it ground beef and cabbage as a quick low carb meal.

Well this low carb high protein sausage and Brussel sprout hash is a play on that idea and it also makes a great low carb breakfast, lunch or dinner side dish. I used Brussels sprouts instead of cabbage and breakfast sausage instead of ground beef and then sprinkled a few pine nuts in just because I love them.

So with just a few ingredients you have a really tasty meal. It’s a bit higher in carbs than a keto egg breakfast but it’s high in protein and you can eliminate the pine nuts and onion to make it lower. Either way it’s really tasty!

Brussels sprouts are a good low carb vegetable.

Brussels sprouts are part of the cruciferous family of vegetables. It has roughly 4g net carbs per half cup and is high in vitamin C and vitamin K. I like it because they are very filling and I like the taste. This food is especially good roasted! Here’s a good article about low carb vegetables. 

If you love this vegetable too try these low carb recipes featuring this yummy veggie with maple and bacon, roasted with parmesan, or this Mediterranean side dish.

Recipe ingredients and substitutions.

The simple ingredients I used in this recipe is breakfast sausage, Brussels sprouts, yellow onion, olive oil and pine nuts. I also use salt and black pepper but as you can see this is a simple dish but don’t let that full you, it’s very tasty!

Breakfast Sausage
Below you can see the roll of Bob Evans breakfast sausage that I use. I buy most of my ingredients at Aldi and they always have this. I don’t buy the links but if you have to, you will want to take the casings off or chop them up in very small pieces. It’s just more work so by the rolll if you want and it can be any brand that is your favorite.

The breakfast sausage has all that good seasoning but that being said you can also mix it up by substituting with Italian sausage, chorizo, or a different flavored sausage if you want. You could even chop up kielbasa or cooked bacon slices into small pieces and try that.

You can also add some crispy bacon bits to the hash in addition to the sausage. There is lots of room to play with this recipe.

Raw Brussels Sprouts
You need to use fresh Brussels in this recipe and not frozen. You want to slice them like you would an onion to make rings if you can and that would be difficult with frozen sprouts.

Other vegetables you can try this with are cabbage, broccoli, cauliflower or other cruciferous vegetables. You could also add those veggies in addition to this one.

Yellow Onion
I just onion to the recipe recently as I was remaking this old post. Hash typically a skillet dish with meat, potatoes and onions. So I thought I would make it more like that classic dish. You can eliminate it if you want to cut a few carbs out. Originally I did not use it.

Pine Nuts
I just added these because I love ground beef or sausage with pine nuts. You can easily just skip it because pine nuts are expensive. Yo could also substitute with sliced almonds or other nut but they really are used in a classic hash recipe.

If you want to add a bit of heat to this dish you can always add some hot sauce, ground cayenne pepper or chili pepper flakes.

How to make sausage and brussel sprout hash.

Step 1: Get out a large nonstick or cast iron skillet and heat to medium high heat. Add the olive oil and when it heats up turn the heat down to medium heat. Add the onion and saute for a minute or two.

Step 2: Then add the breakfast sausage and break up with a wooden spoon as it’s browning. Sometimes I use a potato masher to break up the meat. Let the meat brown for 2-3 minutes.

Step 3: While the meat is browning, slice the sprouts into little rings. I like to hold the end where the stem is and slice from the other end. Then when you get to the bottom, through that away. Just a little tip for you.

Step 4: Once the meat has browned, add the Brussels and cook for a minute or two. Cover with a lid and cook for 5 minutes.

 Step 5: If you are using pine nuts, add them to a medium skillet and heat over medium heat. Stir as they brown and then take them out of the skillet when they are nice and golden brown. Watch so they don’t burn.

Place them on a plate or piece of paper towel. If you keep them in the hot pan they will continue to brown.

Step 6: After the 5 minutes take off the lid and add the pine nuts (if using). Mix and let cook for a minuter or two until the cabbage is cooked through. Spoon into a bowl and enjoy.

Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

Other ways to eat this dish.

This was originally intended to be a low carb breakfast but we ate this the other night as a dinner recipe. It was very filling and satisfying for us. So you can eat this for any meal really, especially if you are on a low carb diet.

If you wanted this to be a breakfast hash you can also top this with a fried egg. My husband doesn’t eat eggs so I didn’t do that but I can see that it would be delicious too.

If you don’t care about carbs you can add leftover cooked rice or add diced white potatoes or sweet potatoes to make it more of a complete meal. Both would delicious. Low carb options would be cauliflower rice and diced radishes or turnips for the potatoes.

 And lastly if you want make a bacon hash instead of sausage you could just brown a few bacon slices in the pan first. Take it out and break up the bacon into pieces. Then fry the onions in the bacon grease and add the rest of the ingredients in the recipe.

Well that’s all folks with this simple but tasty brussel sprout hash with sausage recipe. It really is a delicious flavor combination and easy to make. And if you want, try to top the hash with eggs for even more protein. I hope you like it too and here are more low carb and savory breakfast recipes.

The nutrition facts for a serving is 401 calories / 34.3g fat / 9.7g carbs / 3.1g fiber / 14.9g protein = 6.6g net carbs