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    Bacon and Brussels Sprout Hash
    Extra-virgin olive oil
    4 slices thick-cut bacon
    1 tablespoon crushed thyme
    2 pints Brussels sprouts, cut in 1/2
    1 pound fingerling potatoes, split down the middle
    1 medium red onion, diced
    Kosher salt and freshly ground black pepper
    1/2 cup low-sodium chicken broth
    2 tablespoons balsamic vinegar
    1 tablespoon flat-leaf parsley
    1. Set a large pan over medium heat and add a 2 count of olive oil.
    2. Cut bacon into pieces and add to pan together along with thyme. 
    3. Cook for 5 to 7 minutes to render the fat then strain and set aside. 
    4. Add Brussels sprouts, potatoes and onion to pan. 
    5. Season with salt and pepper and cook until slightly browned. 
    6. Add chicken stock cover, and steam for 3 to 5 minutes until liquid 
    7. has evaporated and vegetables are tender. 
    8. Add balsamic vinegar and toss to coat. 
    9. Cook until balsamic has reduced then fold in fresh parsley and bacon.