Smokey Potato and Brussels Sprout Skillet Hash

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Smokey Potato and Brussels Sprout Skillet Hash

Smokey Potato and Brussels Sprout Skillet Hash

With Easter Sunday just a few short days away, I, clearly, cannot get breakfast off my mind. I got a beautiful bunch of brussels sprouts and beautiful green garlic from our CSA box (community supported agriculture), bacon and eggs from a local farmer and I had some organic russet potatoes on-hand from another recipe I was creating – it was as if this recipe created itself.

Smokey Potato and Brussels Sprout Skillet Hash

There is something about brunch that just makes me so happy. After a long and busy week, a weekend brunch is that welcomed slow highlight, that light at the end of the hectic tunnel. To me brunch is a time to relish in the quiet and the peace, the time to connect with your people. Holiday or not, I feel like every single week should include one incredible brunch. Whether made at home or out at your favorite local eatery.

Smokey Potato and Brussels Sprout Skillet Hash

The wonderful thing about this hash is how simple it is to make. It’s a one-pan meal on it’s own. It is fantastic served alongside a spring-inspired frittata, or maybe some delicious savory breakfast muffins, or just keep it crazy simple and fry up a couple of eggs and plop them on top. Done and done.

I’ll also tell you, the leftovers make an incredible lunch or dinner side dish too, alongside some grilled fish or chicken, or throw them .

Smokey Potato and Brussels Sprout Skillet Hash

[print_this]Smokey Potato and Brussels Sprout Skillet Hash {gluten-free + dairy-free}
serves 4

  • 4 slices pasture-raised bacon
  • 1 small onion, diced
  • 1/2 red bell pepper, diced
  • 1 lb brussels sprouts, trimmed and thinly sliced
  • 1 lb organic russet or yukon gold potatoes, washed well and cut into 1-inch cubes
  • 1/2 cup broth/stock (chicken, beef or veggie) or water
  • sea salt and black pepper, to taste
  • 1 bunch scallions, green garlic or spring onions, thinly sliced
  • 4 pasture-raised eggs, fried – optional

Run the cubes potatoes under cold running water for a minute or so, drain and dry well with paper towels and set aside.

Heat a large cast iron skillet over medium-high heat, cook the bacon until crisp. Remove the bacon from the pan, transfer to a paper-towel lined plate and set aside. Remove all but about 2 tablespoons of the remaining grease.  Add the onion and red bell pepper, cook for about 5 minutes, until tender. Stirring often.

Add the potatoes and brussels. Season with salt and pepper and cook until the veggies start to caramelize about 15 minutes. Add the 1/2 cup water or broth, cook another 10 – 12 minutes until the liquid is absorbed and the veggies are tender. Break up the bacon and add it back to the pan. Cook another 5 – 8 minutes. Season with sea salt and black pepper, to taste. Top with scallions, green garlic or spring onions. In the remaining 5 minutes of cooking, if serving with fried egg, cooked the fried eggs in another pan.

Serve the hash as a side to your meal or with put an egg on it! Enjoy. [/print_this]

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