Bacon, Brussels Spout And Potato Hash |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a pretty simple and delicious side dish to most protein mains. I usually don't outright steal recipes, but this one requires no modification from Tyler Florence's original. Tonight I did it with the Filet Mignon with red Onion Marmalade and it was a hit! Read more ! Ingredients:
2 tablespoons extra-virgin olive oil |
4 slices thick cut bacon, chopped cross-wise into pieces |
4 sprigs fresh thyme |
2 pints brussels sprouts, cleaned and cut in 1/2 |
1 pound fingerling potatoes, halved or quartered |
1/2 pound pearl onions, peeled |
kosher salt and fresh cracked pepper |
1/2 cup low sodium chicken broth |
2 tablespoons balsamic vinegar |
1/4 bunch flat-leaf parsley, roughly chopped |
Directions:
1. Chop bacon strips cross-wise into pieces
2. Heat large skillet over medium heat with Olive Oil
3. Add Bacon and Thyme Sprigs and render bacon until crisp
4. Remove Bacon with a slotted spoon to a dish and reserve oil and grease in the skillet
5. Toss in Brussels Sprouts, Potatoes and Pearl Onions
6. Salt and Pepper liberally
7. Saute without disturbing too much (turn once) until Sprouts and Potatoes are browned (about 10 minutes)
8. Add Chicken Broth, deglaze pan and allow to steam veggies until most of the broth has evaporated (about 3 to 5 minutes)
9. Add the Balsamic Vinegar and stir for a minute
10. Toss in bacon and parsley and stir briefly
11. Serve immediately
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