Tuesday, January 21, 2014

Potato and Brussels Sprout Hash

This Potato and Brussels Sprout Hash would be great with fried eggs for breakfast, as is for a light lunch or served with kielbasa or a ham steak for dinner. I like it when my veggies are versatile like that:@) You can caramelize the potato and sprouts in the fat of your choice, olive oil or I used bacon fat. Sometimes I forget about serving Brussels sprouts as a side dish, they're a nice healthy vegetable and it's always good to have a few different ways to make them.
 I can't help but think frying some sliced jalapeno with this would be great too.

Potato and Brussels Sprout Hash-adapted from Seriouseats
For each person:
1 medium potato, cooked and cold, peeled if you'd like, diced
at least 4 Brussels sprouts, trimmed, peeled and quartered
1/4 of a medium onion, sliced
small pinch of thyme
olive oil or bacon fat for pan
S&P to taste
  • Heat skillet, add fat and everything except S&P. Make sure the sprouts are cut side down on the skillet. Let them sit until everything begins to brown, stir and brown the other side. This might take about 15 minutes or so, when sprouts soften up a bit add S&P and serve. 
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