Simple Cooking: Bacon and Brussels Sprout Hash

By Anthony Todd in Food on Jul 6, 2012 3:40PM

Sometimes, we aren't very vigilant about keeping our fridge cleaned out. We buy bags and bags of vegetables with the best of intentions, but then we end up ordering a pizza instead of cooking. Some veggies get a little limp after a few days of sitting in the fridge. Then what?

We created this recipe after we bought a mesh bag filled with brussels sprouts, expecting to cook them that very night. Five days later, on Sunday morning, the sprouts were a little limp and shriveled. We were on the verge of tossing them out when instead, we decided to try something new. This recipe, like most great recipes, was born of necessity.

We trimmed and shredded the sprouts, combined them with some bacon from the freezer and a potato from the pantry, and ended up with the perfect savory dish for brunch or dinner. The whole thing takes about 20 minutes.

Bacon and Brussels Sprout Hash

1 Pound brussels sprouts, limp outer leaves peeled off and sliced lengthwise.
1 baking potato, peeled and diced
2 strips of good bacon, diced
2 shallots, diced
1 clove of garlic, diced
Salt and Pepper

In a heavy saute pan, fry the bacon until all of the fat has melted off. Add shallots and garlic for a quick 30-second saute, then toss in the diced potatoes. Cover the pan and let the potatoes cook through, stirring every few minutes to prevent burning. If you need more oil, splash in a tiny bit of olive oil.

Once the potatoes are cooked, remove the cover and add the shredded sprouts. They won't take long to cook in their sliced-up state. After about 3 minutes, salt and pepper to taste and serve. Top with a fried egg if you're really ambitious.