My friend Sarah mentioned making this and I was fascinated by the concept. When I read the recipe she gave me it sounds good. Then I thought, this would be even better with bacon!. And low, it came to pass and it was pretty darn good with bacon.
Brussels Sprout Hash
Prep time: 20 minutes
Total time: 50 minutes
- 1/2 lb. bacon, roughly chopped
- 1 lb. Brussels sprouts, quartered length-wise
- 2 lb. white or Yukon Gold potatoes, peeled and cut to match the size of quartered sprouts
- 1 onion, 1/2″ dice
- 1 red pepper, cored and cut into 1/2″ dice
- 3 cloves garlic (or 1 large cloves if the head you have is weird like that)
- 1 tsp. dried thyme
- 1/2 tsp. dried oregano
- 2 tsp. California paprika
- 1 Tbsp. grated lemon zest
- kosher salt & cracked black pepper
- Preheat a large pan over medium-high heat. Add the chopped bacon and cook for 5-10 minutes until fat is rendered.
- While bacon cooks place the sprouts and potatoes in a microwave safe bowl, add 1 Tbsp. water, cover with plastic wrap and microwave for 5 minutes. Drain water and hold.
- Using a slotted spoon move the bacon to a plate lined with a couple of layers of paper towels. Drain the bacon fat from the pan, reserving 3-4 Tbsp. for use in this dish.
- Return 2 Tbsp. of bacon fat to the pan and reduce heat to medium. Add the sprouts and potatoes. Toss to coat, cover and ignore for 5 minutes. Give the pan a toss to move the contents about and ignore for another 5 minutes. Repeat one more time, for 15 minutes of cooking total.
- Add another Tbsp. bacon fat to the pan along with the onion, pepper, garlic, thyme, paprika and lemon zest. Stir to incorporate everything and recover. Cook for another 10-15 minutes, repeating this ignore for 5 minutes increments.
- Return the bacon to the pan and combine. Taste for flavor, add salt and pepper as needed. Serve up along with some crusty bread. Drizzle with a bit of the remaining bacon fat if desired.
While I cooked this as dinner one night I can totally see it being a great side dish, similar to Irish colcannon.
I used a 12″ wide “family skillet” from Pampered Chef to make this. The straight sides mean more space in the bottom of the pan so that the sprouts and potatoes fit in a single layer.
Confession time – I slightly burnt this in the last 5 minutes of cooking. That’s what I get for second guessing the burner setting and turning it up. It still came out very tasty.