Kale-Bacon-Brussels “Hash” (Paleo, AIP Friendly)

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Kale bacon Brussels sprouts hash is a low carb, nutrient dense holiday side rich in vitamin K, vitamin C and indole 3 carbinol to support liver detox, hormone balance and immune health.

This kale bacon brussels sprouts “hash” is the perfect autumn side dish (Thanksgiving, anyone)? It is potato-less but substantial enough to be hash-like, and it is chock full of superfood cruciferous phytonutrients like vitamin K, vitamin C, minerals, and compounds that support liver detox pathways. Both Brussels sprouts and kale contain the phytochemical indole-3-carbinol which protects against cancer and detoxes excess estrogens to which we’re all exposed.

This dish is sure to convert even the heartiest kale or brussels sprouts hater. This is a 100 percent true statement, because I’ve made it a couple times for holidays dinners, and all the self-proclaimed kale haters loved it. There are (sadly) never leftovers, but it would taste even better the following day reheated.

If you want to make the dish vegetarian or if you’re punishing yourself with a bacon-free existence, you can easily leave bacon out and it will still be delicious. Make sure you choose organic, uncured bacon that is nitrite and nitrate free. I use thick cut. This dish pairs well with other Thanksgiving or holiday dishes: turkey, yams, cranberries. It can be easily doubled. Enjoy.

Kale Bacon Brussels "Hash"

5 from 1 vote

A potato-free hash of kale and brussels together with bacon. Makes the perfect fall side dish.

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Ingredients Method Notes

Ingredients

  

• 4 strips bacon can omit for vegetarian or vegan
• 1/2 medium yellow onion can also use 1 diced leek instead
• 4 cloves garlic, finely chopped
• 15-20 Brussels sprouts, outer leaves removed and sliced into thirds
• 1 bunch lacinato (dino) kale, stemmed and chopped
• 1 tsp chopped fresh rosemary
• pinch thyme (more to taste)
• chicken or vegetable broth as needed
• sea salt & freshly ground pepper to taste

Method

 

1. Cooking the bacon: Put the bacon strips in a large cast iron skillet that has been lightly coated with coconut oil. 
2. Cook it until the fat has rendered and the bacon has reached the crispiness you desire. Take the bacon out of the pan and leave the fat. Deglaze the pan with wine or chicken/vegetable broth.
3. Sautéing the vegetables: Coat pan with olive oil. Add the onion and garlic to the pan and cook on low heat until translucent.
4. Toss in the Brussels sprouts halves and sauté for about 5 minutes, adding chicken broth as needed to prevent sticking and to soften them. Keep skillet covered to aid in softening
5. Add the kale. Throw in the thyme. Toss and cook the entire batch until the kale has wilted. 
6. Continue adding broth to prevent sticking, cover, and cook until flavors meld and veggies are soft. You could also add some balsamic vinegar for fun and depth of flavor. 
7. While everything is cooking and the bacon has cooled, chop it into bite-sized pieces.
8. Finishing the dish. Toss in the bacon pieces and stir. Season with salt and pepper to taste. 
9. Remove from heat. Garnish with rosemary sprig. Serve and delight your guests.

Notes

Dish can be easily doubled. Can be made up to 2 days before and reheated before serving.

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Frequently Asked Questions

What makes this Brussels sprouts hash healthy?

This hash is rich in cruciferous vegetables like Brussels sprouts and kale, which provide vitamin K, vitamin C, fiber, and indole 3 carbinol. These plant compounds support liver detox pathways, help balance estrogen metabolism, and reduce inflammation.

Can I make this recipe without bacon?

Yes, the bacon can be removed for a vegetarian or vegan version. Sauté the vegetables in olive oil and add vegetable broth for moisture. Garlic, onion, and herbs provide depth of flavor, so the dish remains savory and satisfying.

Why are Brussels sprouts and kale considered superfoods?

Brussels sprouts and kale belong to the cruciferous family and contain antioxidants, fiber, sulfur compounds, and indole 3 carbinol. These nutrients support hormone balance, assist liver detox processes, and help lower oxidative stress and inflammation.

Can this dish be prepared ahead of time?

Yes, this hash can be made up to two days in advance and stored in the refrigerator. Reheating gently restores texture, and many find the flavors deepen after resting. This makes it convenient for holiday meals or weekly meal prep.

What type of bacon works best for this recipe?

Thick cut bacon adds texture and rich flavor. Choosing organic, uncured bacon that is nitrite and nitrate free helps reduce additive exposure. Quality bacon complements the earthy vegetables without overpowering their natural sweetness.

What meals pair well with this autumn side dish?

This hash pairs well with turkey, roasted chicken, yams, and cranberry dishes. Its hearty texture makes it suitable for paleo or grain free meals. It works equally well as a holiday side or as a simple protein paired dinner.

How do you prevent the vegetables from becoming too dry?

Add small amounts of chicken or vegetable broth while cooking to maintain moisture. Covering the skillet softens Brussels sprouts and wilts kale evenly. Stir occasionally and adjust liquid as needed to prevent sticking and preserve tenderness.