Photo: Bacon and Brussels Sprout Hash Recipe
Ingredients
- Extra-virgin olive oil
- 4 slices thick-cut bacon
- 4 sprigs fresh thyme
- 2 pints Brussels sprouts, cut in 1/2
- 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, leaves roughly chopped
Directions
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. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 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.
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By chimimi69_1634556
Chicago, IL
on November 07, 2012
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I made this dish as a side item for my family's potluck Thanksgiving. WOW! It was a hit! I doubled up on the recipe and let me say that it wasn't enough. The only thing I left out was the balsamic at the end (my kids don't like the taste. However, I too found that the it needs longer than 5-7 minutes to cook the potatoes. If you cook the potatos longer you overcook the brussel sprouts (though no one complained. Next time, I will add the potatoes in first for 7-10 min., then add the brussel sprouts with more chicken broth. This recipe is a KEEPER! Thanks Tyler!!! LOVE your recipes!
By tnyrunions_947412
Savannah, TX
on October 29, 2012
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Big on flavor, the potatoes do need more time to cook. I will be making this again for sure
By a1azagent_1652289
Paradise Valley, AZ
on October 12, 2012
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I find Tyler's recipes are worth making, however, they usually have some adjustments. As pointed out in prior reviews..the veggies will not cook in the time per the recipe. Carmelization of the sprouts and potatoes is key. Next time I will put them face down and brown them in the bacon fat and oil, then turn. Then deglaze the pan with balsamic and chicken stock, and steam till all is tender. The flavor combo is worth making this.
Read all 39 reviews