Saturday, January 23, 2010

B&B Hash {bacon & brussels sprouts}

I was directed to this recipe at Deliciously Organic through FoodBuzz this morning and since I had load of Brussels sprouts in the ice box to use I decided to give it a go.

I adapted the recipe provided below by adding garlic rosemary seasonings, 1/2 pound of sweet Italian sausage, and topping it with a fast creamy horseradish aioli.

Brussels Sprout and Bacon Hash
Serves 4-6

1 pound Brussels sprouts, ends cut off
1/2 teaspoon salt
3/4 cup water
6 slices of bacon, chopped (organic, nitrate-free and pastured preferred)
1 onion, chopped

Combine Brussels sprouts, water and salt in a large saucepan. Bring to a boil, cover with lid, and lower heat to a simmer. Simmer for 8-10 minutes, until a knife inserted into Brussels sprout goes in without any resistance. Strain Brussels sprouts and finely chop them.

Cook bacon, over medium heat until crispy. Remove bacon with a slotted spoon. Add onion to pan and sauté in bacon fat until soft and caramelized, about 8 minutes. Add chopped Brussels sprouts and sauté with onions for 5 minutes. Add bacon, season with salt and pepper, and serve.

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