Bacon & Brussel Sprout Hash

Bacon & Brussel Sprout Hash: A Simple Weeknight Delight

As a busy working mom, finding time to cook a healthy and delicious meal can feel like an impossible task. Between school pick-ups, work deadlines, and the never-ending laundry pile, the last thing I want is to spend hours in the kitchen. That’s why I love recipes that are both quick and satisfying, and this Bacon & Brussel Sprout Hash is a perfect example. It’s packed with flavor, surprisingly easy to make, and comes together in under 30 minutes—a lifesaver on those hectic weeknights!

The beauty of this recipe lies in its simplicity. I started with a base of crispy bacon – because let’s be honest, bacon makes everything better. The rendered bacon fat adds incredible flavor to the brussel sprouts, potatoes, and onions, creating a savory and satisfying hash that’s far from boring. The addition of garlic and a touch of vinegar (I prefer balsamic, but white wine vinegar works just as well) rounds out the flavors perfectly, creating a delicious balance of sweet, savory, and tangy notes.

I love how versatile this recipe is. Feel free to experiment with different types of potatoes – fingerling or purple potatoes would add a beautiful color and texture. You can also adjust the amount of vegetables to your liking. On nights when I'm feeling extra indulgent, I’ll top the hash with a sprinkle of grated cheese—a sharp cheddar or a creamy Gruyere would be divine.

This hash is incredibly adaptable to different dietary needs. For a vegetarian version, simply omit the bacon and use a little extra olive oil to sauté the vegetables. You can also easily increase or decrease the portion sizes to suit your needs, making it perfect for a quick weeknight dinner for two or a larger family gathering. Leftovers make a fantastic lunch the next day, too!

One of my favorite things about this recipe is how it makes even the pickiest eaters happy. My kids, who usually turn their noses up at brussel sprouts, gobble this dish up. The crispy bacon and perfectly cooked potatoes make it a kid-friendly delight, masking the slightly bitter taste of the brussel sprouts that sometimes puts kids off.

Beyond the Weeknight: This hash isn't just for busy weeknights; it’s also a great option for a weekend brunch or a light dinner party appetizer. Its rustic charm and flavorful components make it suitable for a casual get-together with friends or a relaxed family meal. Just imagine serving it alongside some fluffy scrambled eggs or a side of crusty bread—pure deliciousness!

Tips and Tricks for Success:

• Don't overcrowd the pan: Make sure to cook the bacon and vegetables in batches if necessary to ensure even browning and cooking.
• Use good quality bacon: The flavor of the bacon will significantly impact the overall taste of the dish.
• Don't be afraid to experiment: Feel free to add other vegetables, such as carrots, bell peppers, or zucchini, to your hash.
• Adjust seasoning to your taste: Seasoning is key! Add more salt, pepper, or herbs as needed to achieve your desired flavor profile.
• Serve it hot: This hash is best served immediately after cooking, while the bacon is still crispy and the vegetables are tender.

This Bacon & Brussel Sprout Hash is more than just a recipe; it’s a testament to the magic of simple ingredients, expertly combined to create a dish that is both delicious and satisfying. It's a recipe that speaks volumes about the power of utilizing fresh, high-quality ingredients to create an unforgettable meal without spending hours in the kitchen. Give it a try and see for yourself – you won't be disappointed!

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.