Bacon And Brussels Sprout Hash Recipes

BRUSSELS SPROUT, APPLE, AND BACON HASH

Steps:

• Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
• Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
• When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.

BRUSSELS SPROUTS WITH BACON

Steps:

• Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

BACON AND BRUSSELS SPROUT HASH

Steps:

• Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

BACON AND BRUSSELS SPROUT HASH

Steps:

• Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

BACON AND BRUSSEL SPROUT HASH

Steps:

• Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

BRUSSELS SPROUT & BACON HASH WITH EGGS

Steps:

• Trim the brussel sprouts, removing any damaged outer leaves. Shred the brussel sprouts by by cutting them into very thin slices using a knife or mandolin.
• In an oven proof skillet cook the bacon until crisp and then roughly chop into small pieces and set aside. Reserve approx 1 tbsp of the bacon grease in the skillet and add in the onion and cook it for 8-10 minutes until soft and golden in colour.
• Add the shredded brussel sprouts to the skillet and stir well. Add in the veg or chicken stock, mustard, apple cider vinegar and black pepper and leave to cook for approximately 6 minutes until the brussel sprouts are tender and slightly golden in colour. Stir in the chopped bacon.
• Create 4 wells in the mixture using a spoon. Crack an egg into each of the wells. To cook the eggs you can cover the pan with a lid and cook on medium low heat for 5-7 minutes. Alternatively you can transfer the skillet to the oven and bake at 175 degrees C (350F) for 8 minutes or until the eggs are cooked to your liking. Sprinkle with fresh chopped parsley or chilli flakes before serving.

BRUSSELS SPROUT AND BACON HASH

Steps:

• In a large skillet, cook the bacon over medium-high heat until crispy, 6 to 8 minutes. Transfer to a plate to cool slightly. Pour off most of the bacon fat into a heat-safe bowl, leaving a thin layer of fat in the skillet.
• Return the skillet to medium-high heat and cook the onions until translucent, 5 to 7 minutes; season with salt. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, another 7 to 10 minutes, adding more bacon fat if the pan seems dry. Coarsely chop the bacon and then stir it into the Brussels sprouts. Add salt and pepper to taste. Finish with the lemon juice and serve with hot sauce if desired.

BRUSSELS SPROUTS HASH WITH BACON AND POACHED EGGS

Steps:

• Fit a food processor with the slicing disk. Feed Brussels sprouts through the feed tube to shred.
• Dice the bacon and place into a 12-inch skillet set over medium heat. Cook, stirring occasionally, until bacon is crisp.
• Spoon out and discard all but 2 tablespoons of fat from the pan.
• Add shallot and cook for two minutes or so, until becoming translucent.
• Stir in shredded Brussels sprouts, salt and pepper, and two tablespoons of the vinegar.
• Cook, stirring from time to time, until wilted and just tender.
• Meanwhile, bring a pan of water to the gentlest simmer with the remaining two tablespoons of vinegar.
• Carefully crack eggs into the water, leaving plenty of space in between, and cook for 4 minutes.
• Divide hash between two shallow bowls and top with eggs.
• Sprinkle with salt and pepper and serve immediately.