This hash is one of my favorite foods in the whole wide world. Bacon, potatoes, Brussels sprouts, garlic, onion, Parmesan cheese and a touch of hot sauce make up this heavenly dish.
The picture isn’t my favorite however. I didn’t have time to set up the shot and was running out of light. I ended up opening my aperture to f/2.5 to grab a steady picture, which I dislike, but the recipe more than makes up for the bad photograph I promise!
I feel like I’m chasing my tail this week. I can’t keep up to save my life! Anyone else feel this way? It can’t just be me can it?
Brussels Sprout Bacon Potato Hash
I make this hash in a ginormous skillet. If you don’t have one you can cut the recipe in half, or make in batches.
1 ½ pounds Russet potatoes
5 slices Applewood Smoked Bacon, nearly frozen
2 tablespoons olive oil
1 ½ pounds Brussels sprouts
1 onion, diced
1/2 teaspoon dried thyme, rubbed between palms of hands
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried parsley
Lots of freshly cracked pepper to taste
3 cloves garlic, minced
1/2 cup MSG free chicken broth
A few shakes of Tapatio Salsa Picante Hot Sauce, or hot sauce of choice
1/2 to 2/3 cup grated Parmesan cheese, to taste
1. Scrub potatoes and stab all over with a fork. Place on a paper towel lined plate and microwave on high until pierced easily with a knife. Cool a bit, peel off skins and cut into large dice. Set aside.
2. Clean and peel outer leaves from Brussels sprouts. Cut off stems and cut into quarters. Set aside.
3. Cut nearly frozen bacon into small strips. (Bacon cuts easier frozen). Place bacon in a very large skillet over medium to medium high heat. Cook until crispy. Turn off heat and remove bacon from skillet with a slotted spoon and strain on paper towels. Leave bacon grease in the pan.
4. Add 2 tablespoons olive oil to the skillet. Turn heat to medium high and add diced onion, thyme, onion powder, garlic powder, parsley, salt, and pepper. Cook until translucent and add Brussels sprouts. Cook until softened.
5. Clear a small area of the skillet and add minced garlic. Cook for 30 seconds or just until fragrant then mix into the sprouts. Add potatoes and warm through. Add chicken broth and hot sauce and stir.
6. Let potato mixture brown and crisp with chicken broth, folding the mixture occasionally. This may take awhile. Hash will be done when there are some crispy parts, the broth is absorbed, and everything is heated through. Stir bacon and Parmesan cheese into hash, taste for salt and pepper and adjust seasonings if needed.
Recipe & photograph by Laura Flowers.