I made this today at the first of a few winter farmer’s markets. The brussel sprout dude sold out and I even had some converts and kids singing the praises of the sprout! I had a dude tell me he was going to cook a version of this for his vegetarian date. I think I talked him in to making a quiche for the nice lady. Hope it works out, Mister!
Bacon and Brussel Sprout Hash
4 slices bacon, sliced crosswise into 1/8″ bits
2 T minced shallot
1 cup potatoes, cut in small dice
2 cups brussel sprouts, cut into quarters
2 T grated parmesan cheese
Put the bacon slices 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 the potatoes and brussel sprouts and sauté until both are tender. Add the reserved bacon and the parmesan cheese. Toss and serve. To make a meal, serve with a poached egg and toast.