Bacon and Brussel Sprout Hash

Serves 2-4

Ingredients

  • 1 Large Sweet Potato cubed into 1/2 inch pieces (optional to leave the skin on)
  • 200g Fresh Brussel Sprouts cut into quarters
  • 6 Bacon Rashers, diced
  • 1 Medium Onion, diced (colour of your choice)
  • 1 Apple, diced (whichever brand you prefer, I used Granny Smith)
  • 1/2 Cup of Chopped Pecans, Walnuts or chestnuts
  • 2 1/2 TSP Ground Cinnamon
  • 2 TPSP Lemon Juice
  • 1 TBSP Dijon Mustard
  • 1/2 TBSP Maple Syrup
  • 1/4 TSP Garlic Powder
  • 1 TBSP Olive Oil for the dressing plus extra for greasing

Preparation Time – 15 Minutes

Cooking Time – 40-45 Minutes

Hash meals are some of my favourite meals, any time I go out to eat and they have a hash meal (especially breakfast hash) on the menu that is what I am ordering. Just the mixture of flavours all in one pan/skillet meal is amazing.

Before I get into this recipe let me just tell you that my relationship with Brussel sprouts can be viewed as a little odd, usually I am all for fresh fruits and veggies but sprouts have always been my exception to this, I have always hated fresh sprouts and will only ever eat frozen. There have honestly been times growing up where my mum has put fresh sprouts on my plate thinking I wouldn’t be able to tell the difference……… She was wrong haha, she always found it kind of funny though. This recipe has honestly changed my mind and I loved the fresh sprouts in this, I think maybe it was because I had never tried them roasted before but whatever the reason, in this they are amazing.

During quarantine I have been all about looking up and trying new recipes including new ways to incorporate more veggies into meals. This hash recipe is a variation of a few different recipes I found and have altered to suit my taste better and with the mix of savoury and the sweetness of the apple and sweet potato it is so delicious. It is great as either a main meal or as a side dish and still tastes good as leftovers.

Firstly preheat your oven to 200°C

Cut the sweet potato into cubes around half an inch in size (skinning them is optional) and cut the Brussel sprouts into quarters. Spread the potato cubes and sprouts into a greased baking pan, drizzle with a little oil and season with salt and pepper. Roast for roughly 20-25 minutes or until the potatoes are cooked through.

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Add a TBSP of olive oil to a frying pan and heat on a medium heat, add the bacon to the pan and cook (you can dice the bacon before or after it is cooked, whichever you find works best for you as I prefer to dice it after I cook it). Once cooked remove the bacon from the pan and keep about a tbsp of the grease in the pan, draining the rest. Add the diced onions to the pan and cook for 2 minutes until they start to brown. Add the diced apple, a TSP of the cinnamon and a pinch of salt and and pepper, cook for another 2-3 minutes occasionally moving the ingredients around the pan with a wooden spoon or spatula so they do not stick.

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Add the bacon back to the pan with the onions and apple and give them a quick stir to combine.

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Now add the roasted sweet potato and Brussel sprouts to the pan along with another TSP of cinnamon and the chopped nuts.

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Now for the dressing. In a bowl add the maple syrup, mustard, lemon juice, garlic powder, the remaining half TSP of cinnamon and a tbsp of olive oil and stir well to combine.

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Pour the dressing over the pan of hash and toss to combine. Then plate up and serve. So easy and so delicious.

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Bacon and Brussel Sprout Hash

  • Servings: 2-4
  • Print

Ingredients

-1 Large Sweet Potato cubed into 1/2 inch pieces (optional to leave the skin on)

-200g Fresh Brussel Sprouts cut into quarters

-6 Bacon Rashers, diced

-1 Medium Onion, diced (colour of your choice)

-1 Apple, diced (whichever brand you prefer, I used Granny Smith)

-1/2 Cup of Chopped Pecans, Walnuts or chestnuts

-2 1/2 TSP Ground Cinnamon

-2 TPSP Lemon Juice

-1 TBSP Dijon Mustard

-1/2 TBSP Maple Syrup

-1/4 TSP Garlic Powder

-1 TBSP Olive Oil for the dressing plus extra for greasing

Directions


Firstly preheat your oven to 200°C

1. Cut the sweet potato into cubes around half an inch in size (skinning them is optional) and cut the Brussel sprouts into quarters. Spread the potato cubes and sprouts into a greased baking pan, drizzle with a little oil and season with salt and pepper. Roast for roughly 20-25 minutes or until the potatoes are cooked through

2. Add a TBSP of olive oil to a frying pan and heat on a medium heat, add the bacon to the pan and cook (you can dice the bacon before or after it is cooked, whichever you find works best for you as I prefer to dice it after I cook it). Once cooked remove the bacon from the pan and keep about a tbsp of the grease in the pan, draining the rest. Add the diced onions to the pan and cook for 2 minutes until they start to brown. Add the diced apple, a TSP of the cinnamon and a pinch of salt and and pepper, cook for another 2-3 minutes occasionally moving the ingredients around the pan with a wooden spoon or spatula so they do not stick.

3. Add the bacon back to the pan with the onions and apple and give them a quick stir to combine.

4. Now add the roasted sweet potato and Brussel sprouts to the pan along with another TSP of cinnamon and the chopped nuts.

5. Now for the dressing. In a bowl add the maple syrup, mustard, lemon juice, garlic powder, the remaining half TSP of cinnamon and a tbsp of olive oil and stir well to combine.

6. Pour the dressing over the pan of hash and toss to combine. Then plate up and serve.

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