Bacon and Brussels Sprout Hash
Created by Chef Emily Petersonthegourmandandthepeasant.com
Serves: 3 – 5
Course: Side Dishes
Season(s): Fall, Winter
Ingredients
- 4 slices of bacon
- 2 tablespoons minced shallots
- 1 cup potatoes, cut in small dice
- 2 cups Brussels sprouts, cut into quarters
- 2 tablespoons grated parmesan cheese
- splash of apple cider
Instructions
Cut the bacon sliced crosswise into 1/8″ bits and put them into a sauté pan large enough to hold all the remaining ingredients. Place over low heat and cook the bacon, low and slow, rendering the fat and crisping the bacon. When the bacon is cooked, remove from the pan with a slotted spoon to a plate lined with paper towel and reserve.
Add the shallots to the bacon fat and cook over low until translucent. Turn the heat up to medium, add potatoes and Brussels sprouts and sauté until both are tender. Turn the heat up to high, splash in the apple cider and cook until most of the liquid has evaporated. Add the reserved bacon and the parmesan cheese. Toss and serve. To make a meal, serve with a poached egg and toast.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets