Bacon and Brussels Sprout Hash

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 pints brussels sprouts cut in 1/2
• 1 pound fingerling potatoes split
• 0.3 bunch flat-leaf parsley roughly chopped
• 4 sprigs thyme leaves fresh
• 6 servings kosher salt and pepper black freshly ground
• 0.5 cup chicken broth low-sodium
• 6 servings olive oil extra-virgin
• 0.5 pound pearl onions red peeled
• 4 slices bacon thick-cut

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. Set a large saute pan over medium heat and add a 2 count of olive oil.
3. 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.
4. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned.
5. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender.
6. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.