Bacon And Brussels Sprout Hash Food

BRUSSELS SPROUT HASH

Steps:

• Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
• Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams

BRUSSELS SPROUTS WITH BACON

Steps:

• Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

BACON AND BRUSSELS SPROUT HASH

Steps:

• Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

BACON AND BRUSSELS SPROUT HASH

Steps:

• Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

BACON AND BRUSSELS SPROUTS HASH - TYLER FLORENCE

Steps:

• Pour oil into a skillet over medium-high heat. When shimmering, add bacon and thyme. Stir occasionally until bacon is crispy; remove to a paper-towel-lined plate.
• Add Brussels sprouts, potatoes and pearl onions to bacon drippings. Season with salt and pepper. Stir occasionally until golden-brown.
• Add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated. Add balsamic vinegar, parsley and reserved bacon bits. Stir well and serve.

BRUSSELS SPROUT, APPLE, AND BACON HASH

Steps:

• Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
• Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
• When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.