Bacon and Brussels Sprout Hash

2017-07-29
  • Yield : 4 to 6 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

Nutritional Info

This information is per serving.

  • Calories

    147 calorie
  • Fat

    3.5 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    8 milligrams
  • Sodium

    177 milligrams
  • Carbohydrate

    27 grams
  • Fiber

    6.5 grams
  • Protein

    7 grams
  • Sugar

    10 grams

Ingredients

  • Extra-virgin olive oil
  • 4 slices thick-cut bacon
  • 4 sprigs fresh thyme
  • 2 cups Brussels sprouts, cut into thick slices
  • 1 pound fingerling potatoes, split down the middle
  • 1/2 pound red pearl onions, peeled
  • Kosher salt and freshly ground black pepper
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1/4 bunch flat-leaf parsley, roughly chopped

Method

Step 1

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Leave a Reply

Your email address will not be published. Required fields are marked *