Brussels Sprout and Bacon Hash

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 servings
15 min

Is there a more perfect food than hash browns? Crispy pan fried potatoes pan fried with butter over high heat for a crispy crunch crust. Say that five times fast.


One of my very very favorite meals is the hash browns at Waffle House. I usually get them with ham, chili, and cheese on top but they are pretty perfect on their own as well. Given that the pandemic has put the kibosh on dining out for us.


The only thing that could make it any better would be to add bacon and sauteed brussels sprouts to it.


Now, I’m not going to claim that this is a healthy dish. It’s not, by any stretch of the imagination, but because of the presence of the brussels sprouts, you can at least trick yourself into thinking that you’re eating a somewhat healthy meal.

Brussels Sprout and Bacon Hash
Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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Ingredients
Brussels Sprout and Bacon Hash
  • 4 slices bacon
  • 1 tablespoon butter
  • 1 large potato, grated
  • salt and pepper
  • 6 ounces brussels sprouts, shredded
Instructions
To Make Brussels Sprout and Bacon Hash*
Cook bacon in a large skillet over medium high heat until crisp. Remove bacon from the skillet and set aside on a paper towel to drain and cool. Lower the heat to medium and add the brussels sprouts to the bacon drippings. Cook 7-9 minutes, or until softened and browned. Crumble once cool.
While the brussels sprouts are cooking, add the butter to a second skillet (non-stick) and heat over medium high heat. once the butter foams, add half the grated potato, spreading it out (you want more pan than potato showing) salt the potatoes, and let them cook for 3 minutes. Flip them, and cook on the other side for another 2 minutes. Remove the crispy potatoes to a plate, and repeat with the second half of the grated potato.
Plate the potatoes, and then top with the brussels sprouts and bacon.
Tips
  • *I know that most hash brown recipes call for soaking the potatoes and then squeezing out all the liquid. You don't want to do that here - the starch mixes with the salt and the butter to form a crispy crunchy potatoey crust that is so so good.
Sara's Tiny Kitchen
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