I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, August 6, 2011

Bacon and Brussels Sprout Hash

4-6 servings.

evoo
4 slices thick cut bacon cut in long strips
4 sprigs fresh thyme
2 pts brussels sprouts cut in half
1 pound fingerling potatoes, split down the middle
1/2 pound red pearl onions, peeled
salt/pepper
1/2 C chicken broth
2 Tb balsamic vinegar
1/4 bunch flat leaf parsley, roughly chopped

Saute bacon in evoo with thyme.  Cook 5-7 minutes to render fat, strain, set aside.  Add Brussels sprouts, potatoes, onions.  Season with salt and pepper and cook until slightly browned.  Add chicken stock and steam for 3-5 minutes until liquid evaporates and veggies tender.  Add vinegar and toss to coat.  Cook until vinegar reduces and fold in fresh parsley and bacon.

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