Bacon, Brussels Spout And Potato Hash
From hotpad 11 years ago
- 40 to make
- Serves 6
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!
Ingredients
- 2 Tablespoons extra-virgin olive oil shopping list
- 4 Slices Thick Cut bacon, chopped cross-wise into pieces shopping list
- 4 Sprigs Fresh thyme shopping list
- 2 Pints Brussels sprouts, cleaned and cut in 1/2 shopping list
- 1 Pound fingerling potatoes, halved or quartered shopping list
- 1/2 Pound Pearl onions, peeled shopping list
- kosher salt and fresh cracked pepper shopping list
- 1/2 Cup low sodium chicken broth shopping list
- 2 Tablespoons balsamic vinegar shopping list
- 1/4 Bunch Flat-Leaf parsley, roughly chopped shopping list
How to make it
- Chop bacon strips cross-wise into pieces
- Heat large skillet over medium heat with Olive Oil
- Add Bacon and Thyme Sprigs and render bacon until crisp
- Remove Bacon with a slotted spoon to a dish and reserve oil and grease in the skillet
- Toss in Brussels Sprouts, Potatoes and Pearl Onions
- Salt and Pepper liberally
- Saute without disturbing too much (turn once) until Sprouts and Potatoes are browned (about 10 minutes)
- Add Chicken Broth, deglaze pan and allow to steam veggies until most of the broth has evaporated (about 3 to 5 minutes)
- Add the Balsamic Vinegar and stir for a minute
- Toss in bacon and parsley and stir briefly
- Serve immediately
People Who Like This Dish 6
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- hotpad Pasadena, MD
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