Bacon & Brussel Sprout Hash
I made this tonight to go with some roasted bbq chicken. It was delicious and full of flavor.
I made this tonight to go with some roasted bbq chicken. It was delicious and full of flavor.
- Carbohydrate 3.58779375 g
- Cholesterol 20.84 mg
- Fat 13.34495 g
- Fiber 0.233750006556511 g
- Protein 4.91125 g
- Saturated Fat 4.396415 g
- Serving Size 1 1 Serving (104g)
- Sodium 358.3851875 mg
- Sugar 3.35404374344349 g
- Trans Fat 1.44473 g
- Calories 156 calories
Step-by-step
- Place large skillet over medium-high heat with olive oil. When oil is heated, add strips of bacon and thyme. Let bacon cook about 5-7 minutes or until it reaches your preferred bacon doneness (I like mine chewy, my boyfriend likes his crisp).
- Remove bacon from skillet and place it on paper towel. In same skillet with the bacon fat and oil, add garlic, brussel sprouts, potatoes and onion. Let cook until vegetables start to brown, stirring occasionally. Add salt and pepper to taste.
- Now, add the chicken stock and let the vegetables steam until stock evaporates and vegetables are tender. At this point, add bacon back to the hash, as well as the vinegar. Balsamic would be best, though I used white wine vinegar and still turned out great. Let cook a few more minutes so that the vinegar can reduce and the bacon warms up again.
- Serve and enjoy.
Monitor the bacon continuously during the initial five to seven minutes in the skillet, watching for fat rendering and edge curling to determine doneness. Thick-cut bacon requires close attention over medium-high heat to prevent the rendered fat from smoking before the strips reach the desired chewiness or crispness. Once the pork is removed, retain that rendered fat in the pan to fry the cubed potatoes, chopped onion, and quartered brassicas. This technique of cooking root vegetables in animal fat forms the historical foundation of traditional hash preparations across European peasant cooking. Deglazing the hot skillet with chicken stock creates a brief steam environment that forces the interior starches of the potatoes to soften without burning the exterior. Watch for the complete evaporation of the stock, which signals the precise moment to introduce the vinegar and return the reserved bacon to the pan. Acid addition cuts through the dense rendered fat, balancing the earthy bitterness of the brassica leaves while reheating the pork strips. Cube the red potatoes uniformly to ensure even heat transfer during the pan-roasting phase.
