Bacon And Brussels Sprouts Hash Tyler Florence Recipes

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BACON AND BRUSSELS SPROUTS HASH - TYLER FLORENCE



Bacon and Brussels Sprouts Hash - Tyler Florence image

Make and share this Bacon and Brussels Sprouts Hash - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
4 slices thick-cut bacon, cut in 1/4-inch strips
4 sprigs fresh thyme
2 pints Brussels sprouts, trimmed of outer leaves and halved
1 lb fingerling potato, halved lengthwise
1/2 lb red pearl onion, peeled
kosher salt
ground black pepper
1/2 cup chicken stock
2 tablespoons balsamic vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Pour oil into a skillet over medium-high heat. When shimmering, add bacon and thyme. Stir occasionally until bacon is crispy; remove to a paper-towel-lined plate.
  • Add Brussels sprouts, potatoes and pearl onions to bacon drippings. Season with salt and pepper. Stir occasionally until golden-brown.
  • Add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated. Add balsamic vinegar, parsley and reserved bacon bits. Stir well and serve.

Nutrition Facts : Calories 257.9, Fat 14.5, SaturatedFat 4.1, Cholesterol 16.3, Sodium 259.8, Carbohydrate 25.7, Fiber 5.2, Sugar 3.4, Protein 7.7

BRUSSELS SPROUT HASH



Brussels Sprout Hash image

I was treated to this dish by a St. Louis caterer, Patty Long Catering, and found a similar recipe online, which I modified to my liking. I hope you will modify yours. I used a food processor to make this a quick and easy side dish.

Provided by Pat

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 5

¼ cup honey-flavored butter
½ cup chopped onion
1 pound Brussels sprouts, grated
salt and ground black pepper to taste
2 tablespoons white cooking wine

Steps:

  • Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
  • Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 16.9 g, Cholesterol 15 mg, Fat 8.4 g, Fiber 4.7 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 109.2 mg, Sugar 6.4 g

HASH BROWNS - TYLER FLORENCE



Hash Browns - Tyler Florence image

This is a recipe from Tyler's Ultimate tv show, from Food Network, I haven't tried it yet but wanted to post for use later.

Provided by Cricketcanada

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs russet potatoes
1 cup bacon, chopped
1 medium shallot, sliced
1 egg white
4 green onions, roughly chopped
2 sprigs thyme, leaves picked
kosher salt & freshly ground black pepper
extra virgin olive oil
2 tablespoons chopped flat leaf parsley

Steps:

  • Preheat oven to 425 degrees F.
  • Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment to finely shred potatoes. Place in a kitchen towel and squeeze dry.
  • Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.

Nutrition Facts : Calories 142.6, Fat 0.2, SaturatedFat 0.1, Sodium 27.6, Carbohydrate 31.4, Fiber 4.2, Sugar 1.8, Protein 4.7

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