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Hash It Out With Brussels Sprouts and Bacon

Everything tastes better with bacon and brussels sprouts are no exception. For some reason, I normally only have brussels sprouts at holidays meals, but this tasty vegetable beckons to be eaten more often.

With the cold front that came through San Francisco, it was a perfect weekend to test Tyler Florence's comforting brussels sprouts hash. The enticing recipe includes tender brussels sprouts, caramelized pearl onions, and crispy potatoes; the whole thing is topped with crunchy bacon and fresh parsley. A touch of briefly reduced balsamic vinegar finishes off the dish and provides a zingy bite that enhances the full, rich flavor of the hash. To get started on this scrumptious side dish,

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Brussels Sprouts and Bacon Hash

Brussels Sprouts and Bacon Hash

Brussels Sprouts and Bacon Hash

Ingredients

Extra-virgin olive oil
4 slices thick-cut bacon
4 fresh thyme sprigs
1 pound fingerling potatoes, cut lengthwise*
2 cups Brussels Sprouts, cut into thick slices
1/2 pound red or white pearl onions, peeled and cut in half
1/2 cup reduced-sodium chicken broth
2 tablespoon balsamic vinegar
1/4 bunch Italian flat-leaf parsley, roughly chopped

Directions

  1. Set a large saute pan over medium heat and add 2 tablespoons of olive oil. Cut bacon into long, thin strips and add to pan with thyme. Cook for 5 to 7 minutes to render the fat. Remove bacon with a slotted spoon and set aside on a paper towel. Discard half of the fat in the pan.
  2. To the remaining fat in the pan, add the potatoes and cook for one to two minutes. Add brussels sprouts and onions. Season with salt and pepper and cook until slightly browned. Add chicken broth and continue to cook for 3 to 5 minutes, until liquid has evaporated and vegetables are tender. Remove and discard thyme sprigs. Add vinegar and toss to coat. Cook until the vinegar has reduced.
  3. Transfer to serving dish and fold in parsley and reserved bacon.

Serves 6-8 people.

*I substituted a yellow potatoes for fingerling potatoes, which I cut in 1-inch strips.


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Around The Web
Join The Conversation
Munkeyhed Munkeyhed 6 years
I made these as a Thanksgiving dish & it was excellent!
milosmommy milosmommy 7 years
Wow this might be the way to get me to like Brussels Sprouts.
aimeeb aimeeb 7 years
No thanks. :(
AmberHoney AmberHoney 7 years
I love Brussels too much and while I've done them with bacon, I've not add the taters. I will now!
Smacks83 Smacks83 7 years
Guy Fieri made something like this once, with pancetta I think (without the potatoes). Looked really good.
CoconutPie CoconutPie 7 years
Wow, this looks so good! I just realized that I never cooked Brussels sprouts before. I've had them many times but never actually cooked them myself. I should definitely make this. :feedme:
Molly Molly 7 years
Wow. I lived my whole life thinking it was Brussel Sprouts. Apparently it's Brussels Sprouts. Who knew?
Food Food 7 years
Good catch and all fixed! Sorry!
KadBunny KadBunny 7 years
Yum! Totally agree! I decided to try some roasted brussels sprouts a while back and I've never tasted anything so yummy and despicable at the same time.. They looked so good though I just had to take them home and saute them with bacon thrown in and tada :D delish. bacon is magic. I so have to try this version!
miss-malone miss-malone 7 years
I love brussels sprouts!! I don't eat bacon though :P
jelleebeen jelleebeen 7 years
Am I going crazy, or does this not list a recommended amount of brussel sprouts to use? Any tips, Yum? All in all, this looks delicious!!
partysugar partysugar 7 years
I saw TyFlo make this at a demo in NYC and couldn't help but imagine how delicious the leftovers would be. With a poached egg on top: OMG YUM!
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