Bacon and Brussel Sprout Hash

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
serves 4

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.

  • JDP sr

    I made it on Wednesday and we loved it!!! Great combo of flavors and easy to do.
    Thanks for the recipe. Well-written.

    • Emily

      Oh yeah! I’m so glad! You can try using leeks instead of the brussels sprouts too, or a little sprouts and the rest leeks.

  • Carolyn Wilson

    Yum, yum, yum. I want it right now. It sounds like upscale childhood. My mother kept a bowl of bacon grease on the stove to be used to cook almost everything. And Ken and I have grown to love Brussels sprouts, mostly roasted. I just roasted some with potatoes this past week. Thanks.

  • JDP sr

    I can’t wait to try this…. the drool is imperiling our computer keyboard.