Thursday, December 1, 2022

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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! In fact you may serve it anytime, however the colours make it an ideal festive dish for the vacation desk.
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Brussels Sprouts and Fingerling Potato Hash ~ Simple or dressed up for the Holidays! Gluten free/Whole 30
Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

About This Dish:

I make this recipe utilizing creamy fingerling potatoes cooked to crispy perfection alongside caramelized shallots, pink bell peppers and Brussels sprouts. This dish is so flavorful, scrumptious, heavy on veggies, gluten free, with a dairy free/entire 30 possibility. What may very well be higher?

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

Oh… thickly sliced pancetta…that’s what may very well be higher! The pancetta provides this dish that salty chew.

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

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

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

Discover how the sprouts and onions are caramelized, simply beautiful! You possibly can serve plain or garnish with contemporary pomegranate seeds when in season. To see how you can simply seed a pomegranate, click on!

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays! This dish is so festive and wonderful. We make it each Thanksgiving and it’s gone stat!

IMG_0768

You will have: A very good 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 facet dish.

Course:

Breakfast

Delicacies:

American

Key phrase:

straightforward breakfast recipe, straightforward facet dish recipe

Servings: 6 servings

Creator: 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
    pink 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
  • contemporary pomegranate seeds, when in season

  1. Prep components.

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

  3. Saute for 5 minutes, stirring continuously.

  4. Add brussels sprouts, potatoes and shallots.

  5. Cook 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 should you used pancetta)

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

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