Bacon and Brussel Sprout Hash

1. 1

   Extra-virgin olive oil

2. 2

   Set a large saute pan over medium heat and add a 2 count of olive oil.

3. 3

   Cut bacon into long strips and add to pan together with thyme.

4. 4

   Cook for 5 to 7 minutes to render the fat then strain and set aside.

5. 5

   Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions.

6. 6

   Season with salt and pepper and cook until slightly browned.

7. 7

   Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender.

8. 8

   Add balsamic vinegar and toss to coat.

9. 9

   Cook until balsamic has reduced then fold in fresh parsley and bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.