Bacon and Brussels Sprouts Hash
Ingredients
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Extra-virgin olive oil
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4 slices thick-cut bacon
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4 fresh thyme sprigs
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1 pound fingerling potatoes, cut lengthwise
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2 cups Brussels sprouts, cut into thick slices
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1/2 pound red pearl onions, peeled and cut in half
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Kosher salt and freshly ground black pepper
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1/2 cup reduced-sodium chicken broth
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2 tablespoons balsamic vinegar
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1/4 bunch fresh Italian flat-leaf parsley (4 sprigs), roughly chopped
Directions
1.
Set a large saute pan over medium heat and add a 2-count of oil (about 2 tablespoons). Cut bacon into long, thin strips and add to pan with thyme. Cook for 5 to 7 minutes to render the fat. Remove bacon with a slotted spoon and set aside. Discard half of the fat in the pan. To the remaining fat in the pan, add the potatoes, brussels sprouts,
and onions. Season with salt and pepper and cook until slightly browned. Add chicken broth and continue to cook for 3 to 5 minutes, until liquid has evaporated and vegetables are tender. Remove and discard thyme sprigs. Add vinegar and toss to coat. Cook until vinegar has reduced, then fold in parsley and reserved bacon.
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Recommended Recipe:
Basic Roasted Brussels Sprouts
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
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