Sunday, April 13, 2014

Sweet Potato Hash with Brussels Sprouts and Bacon

One of my favorite things to do is to try a new recipe based solely on what I have on hand in the kitchen.  Usually if you type in a few of the ingredients you have online, you can find almost any recipe.  Sometimes it works better than others.  Luckily, this time it worked – and the result was delicious!  This would make a great main course for a brunch with friends, a weekend breakfast – or in our case, it made for an easy weeknight dinner option!  Gotta love breakfast for dinner! 

If you’re not a fan of brussels sprouts or if you’ve never tried them – I urge you to still give this a shot.  I personally never thought I liked brussels sprouts until a few months ago but it was only because I never really tried them – and the one time I did I think it was at a restaurant and they were simply steamed and not as tasty.  Don’t knock em till you try em…especially caramelized and roasted with some shallots & bacon.  Yum. Now they are pretty much a staple veggie in our house!  

Enjoy :)

Sweet Potato Hash with Brussels Sprouts and Bacon
Serves 2

4 strips bacon, cut into 1 inch pieces
1 small shallot, diced
1 small sweet potato, cut into 1/2 inch pieces
1 clove garlic, chopped            
½ pound brussels sprouts, trimmed and sliced
salt and pepper to taste
2 eggs

Cook the bacon in a pan (preferably cast iron if you have it or non-stick) over medium heat until crisp.  Remove bacon and set aside.

Add the shallot and sweet potato to the same pan you cooked the bacon in and saute until tender, about 5-7 minutes.

Add the garlic and saute until fragrant, about a minute.

Add the brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes.  Mix everything, let sit for 5 minutes and mix it all up again.

Season with salt and pepper to taste.

Create 2 small wells in the hash, add the eggs and cook until the desired level of doneness.  Typically, you might see a hash topped with two fried eggs.  We prefer our eggs scrambled so I whisked them in a small bowl before adding them to the pan.   However, if you prefer a fried egg on top, you can place the pan in the oven to finish cooking the eggs and to ensure that the tops of the eggs cook fully.

Recipe adapted from Closet Cooking 


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