Bacon And Brussel Sprout Hash Recipes

BACON AND BRUSSELS SPROUT HASH

Bacon and Brussels Sprout Hash image

Provided by Tyler Florence

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Extra-virgin olive oil
4 slices thick-cut bacon
4 sprigs fresh thyme
2 cups Brussels sprouts, cut into thick slices
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, roughly chopped

Steps:

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. Discard half the fat in the pan then add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 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.

Nutrition Facts : Calories 147 calorie, Fat 3.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 177 milligrams, Carbohydrate 27 grams, Fiber 6.5 grams, Protein 7 grams, Sugar 10 grams

BACON AND BRUSSEL SPROUT HASH

Bacon and Brussel Sprout Hash image

Provided by Tyler Florence

Categories side-dish

Time 30m

Yield serves 4 to 6

Number Of Ingredients 10

Ingredients

Extra-virgin olive oil
4 slices of thick-cut bacon
4 sprigs fresh thyme
1 lb of fingerling potatoes, split down the middle
2 cups Brussel sprouts, cut into thick slices
1/2 lb red pearl onions, peeled
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley, roughly chopped
Kosher salt and freshly ground black pepper

Steps:

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. Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 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.

BACON AND BRUSSELS SPROUT HASH

Bacon and Brussels Sprout Hash image

Provided by Tyler Florence

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

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.

BACON AND BRUSSELS SPROUTS HASH - TYLER FLORENCE

Bacon and Brussels Sprouts Hash - Tyler Florence image

Make and share this Bacon and Brussels Sprouts Hash - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
4 slices thick-cut bacon, cut in 1/4-inch strips
4 sprigs fresh thyme
2 pints Brussels sprouts, trimmed of outer leaves and halved
1 lb fingerling potato, halved lengthwise
1/2 lb red pearl onion, peeled
kosher salt
ground black pepper
1/2 cup chicken stock
2 tablespoons balsamic vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

Pour oil into a skillet over medium-high heat. When shimmering, add bacon and thyme. Stir occasionally until bacon is crispy; remove to a paper-towel-lined plate.
Add Brussels sprouts, potatoes and pearl onions to bacon drippings. Season with salt and pepper. Stir occasionally until golden-brown.
Add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated. Add balsamic vinegar, parsley and reserved bacon bits. Stir well and serve.

Nutrition Facts : Calories 257.9, Fat 14.5, SaturatedFat 4.1, Cholesterol 16.3, Sodium 259.8, Carbohydrate 25.7, Fiber 5.2, Sugar 3.4, Protein 7.7

BRUSSELS SPROUT, APPLE, AND BACON HASH

Brussels Sprout, Apple, and Bacon Hash image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h5m

Number Of Ingredients 7

Ingredients

3 cups brussels sprouts, trimmed, halved if large
2 red onions, unpeeled, halved lengthwise
Extra-virgin olive oil
Coarse salt and freshly ground pepper
1 apple, such as Gala or Golden Delicious, cored
1/2 tablespoon unsalted butter
6 ounces thick-cut bacon (about 4 slices), cut into 1/2-inch pieces

Steps:

Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.

BRUSSELS SPROUT HASH

Brussels Sprout Hash image

I was treated to this dish by a St. Louis caterer, Patty Long Catering, and found a similar recipe online, which I modified to my liking. I hope you will modify yours. I used a food processor to make this a quick and easy side dish.

Provided by Pat

Categories Side Dish Vegetables Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

¼ cup honey-flavored butter
½ cup chopped onion
1 pound Brussels sprouts, grated
salt and ground black pepper to taste
2 tablespoons white cooking wine

Steps:

Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 16.9 g, Cholesterol 15 mg, Fat 8.4 g, Fiber 4.7 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 109.2 mg, Sugar 6.4 g

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