Brussels Sprouts and Fingerling Potato Hash The Natural Kitchen Weblog and Tutorials

This Brussels Sprouts and Fingerling Potato Hash is all dressed up for the vacations! After all you’ll be able to serve it anytime, however the colours make it an ideal festive dish for the vacation desk.
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About This Dish:

I make this recipe utilizing creamy fingerling potatoes cooked to crispy perfection alongside caramelized shallots, purple bell peppers and Brussels sprouts. This dish is so flavorful, scrumptious, heavy on veggies, gluten free, with a dairy free/complete 30 choice. What could possibly be higher?

Oh… thickly sliced pancetta…that’s what could possibly be higher! The pancetta provides this dish that salty chunk.

And it’s all cooked collectively in a single pan.

Discover how the sprouts and onions are caramelized, simply beautiful! You’ll be able to serve plain or garnish with recent pomegranate seeds when in season. To see learn how to simply seed a pomegranate, click on!

 This dish is so festive and beautiful. We make it each Thanksgiving and it’s gone stat!

You will want: An excellent forged iron pan, a good knife (on sale now), sea salt. If serving for breakfast serve with Completely Poached Eggs

A scrumptious breakfast hash or dinner aspect dish.

Course:

Breakfast

Delicacies:

American

Key phrase:

straightforward breakfast recipe, straightforward aspect dish recipe

Servings: 6 servings

Writer: Linda Spiker

• 4
  slices
  pancetta, cooked until crispy and and chopped (vegetarians skip this step…it is nonetheless scrumptious!)
• 3
  Tablespoons
  olive oil or butter
• 1
  purple bell pepper, thinly sliced
• 6
  shallots, peeled and thinly sliced
• 1/2
  lb
  small Brussels Sprouts, minimize into halves or quarters (relying on dimension)
• 1/3
  lb
  fingerling potatoes(about ten) thinly sliced
• Sea salt and freshly floor pepper, to style
• recent pomegranate seeds, when in season

1. Prep elements.

2. Place pan on medium excessive warmth. Add pancetta, cook dinner until crispy, set on paper towels and put aside. Add olive oil to pan with pancetta fats. When melted add purple peppers.

3. Saute for 5 minutes, stirring continuously.

4. Add brussels sprouts, potatoes and shallots.

5. Prepare dinner for approx 20 minutes or till veggies are cooked with brown edges.

6. Chop pancetta and add to pan. Stir.

7. Sprinkle with sea salt and pepper to style. (you will not want a lot salt in the event you used pancetta)

8. Place on platter and garnish with recent pomegranate seeds.

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