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 erinjane27
zelienople, PA
on March 14, 2012
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I just made this with Giada's pork chops stuffed with spinach and sun dried tomatoes (so good, and it was delicious! Definitely more than half your fingerlings. Cut them smaller than the brussel sprouts by half, and they should be done perfectly in the time recommended on the recipe. Make sure everything is good and browned before you steam with the chicken broth too. Despite the bacon, it does need a bit of salt, so I suspect for those who said that there was "something missing" what was missing was more salt. Any time you have that feeling, add some salt and keep tasting as salt is put into foods to bring out their flavors more than to add the salt flavor. Always works for me!
By MA Mom
Lynn, 61
on January 02, 2012
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I made this recipe on Christmas day with grilled beef and it was AMAZING! A few things to note: buy the smallest fingerling potatoes you can find. Next time I will probably quarter them, instead of halves. I used pancetta instead of bacon....very tasty, however, next time I will use bacon to see what difference it makes.
We plated the hash with sliced beef on top and then drizzled Tyler Florence's hollandaise sauce on top...it was a restaurant quality dish1
By rcrew2012
on January 02, 2012
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This needs some tweaking. As others have noted, it takes longer to cook than indicated. The brussel sprouts disintegrated by the time the potatoes were tender. Next time I'd either parboil the potatoes first or cook them 5-10 minutes in the pan before adding the brussel sprouts and pearl onions.
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