Brussels Sprout And Bacon Hash Recipe

Name: Brussels Sprout And Bacon Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 medium Yukon gold potatoes (about 10 oz.), scrubbed, cut into 1/2-inch dice; Salt and pepper; 2 tablespoons white balsamic vinegar; 3 slices bacon; 1 tablespoon plus 2 tsp. vegetable oil; 1 medium onion, finely chopped; 2 large cloves garlic, minced; 1 pound Brussels sprouts, quartered lengthwise; 1/3 cup low-sodium chicken broth; 4 large eggs

Servings: persons

2 medium Yukon gold potatoes (about 10 oz.), scrubbed, cut into 1/2-inch dice
Salt and pepper
2 tablespoons white balsamic vinegar
3 slices bacon
1 tablespoon plus 2 tsp. vegetable oil
1 medium onion, finely chopped
2 large cloves garlic, minced
1 pound Brussels sprouts, quartered lengthwise
1/3 cup low-sodium chicken broth
4 large eggs

1
Place potatoes in a large saucepan and cover with salted water. Bring to a boil over medium-high heat. Reduce heat to medium and cook until potatoes are fork-tender, about 7 minutes. Drain and pat dry. Fill saucepan 3/4 full with water. Add 1 Tbsp. vinegar; bring to a simmer over high heat. Reduce heat to medium to maintain simmer.
2
Cook bacon in a 12-inch nonstick skillet over medium heat until crisp, turning as needed, about 10 minutes total. Transfer to a large paper towel-lined plate. When cool enough to handle, roughly crumble.
3
Add 1 Tbsp. oil to skillet; increase heat to medium-high. Spread potatoes and onion in a single layer and cook, undisturbed, until golden on one side, about 3 minutes. Toss and cook 3 minutes longer. Add garlic; saute 1 minute. Season generously with salt and pepper; transfer to plate with bacon. Add remaining 2 tsp. oil and Brussels sprouts to skillet; saute 2 minutes. Add broth; cover and cook until sprouts are just tender, about 5 minutes longer. Stir in remaining 1 Tbsp. vinegar. Return potato mixture and bacon to skillet; season with salt and pepper.
4
Crack each egg into a small cup. Gently tip each egg into simmering water in saucepan. Turn off heat, cover pan and let sit until eggs are just set, about 3 minutes (4 to 5 for firmer yolks). Using a slotted spoon, transfer eggs to a paper towel-lined plate.
5
Divide hash among 4 plates; top each serving with an egg. Sprinkle with additional salt and pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium Yukon gold potatoes (about 10 oz.), scrubbed, cut into 1/2-inch dice, Salt and pepper, 2 tablespoons white balsamic vinegar, 3 slices bacon, and more.

Yes, Brussels Sprout And Bacon Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brussels Sprout And Bacon Hash

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