Brussels Sprout and Sweet Potato Hash!

 

Oh I am excited about this one!  I think it’s because growing up I was sure I didn’t like Brussels Sprouts. Then as an adult I continued to believe that until I tasted them roasted. I fell in love with them and then started experimenting with other ways to prepare Brussels Sprouts. This is Brussels Sprout and Sweet Potato Hash. It is an amazing tasting and healthful fall side dish!
 
Brussels Sprout and Sweet Potato Hash
 
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Look how beautiful Brussels sprouts are! Just gorgeous.  
 
Brussels Sprout and Sweet Potato Hash  
 
And they are so good for you! Brussels sprouts belong to the cabbage family. They are high in Vitamin C and fiber and contain a nutrient called sulforaphane. Sulforaphane is a chemical known to have cancer preventing properties. We can all use more of that.
 
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This recipe contains other nutrient dense vegetables as well, sweet potatoes, shallots and yellow squash. This variety of color is exactly what we want in a side dish! A variety of color means we are consuming a variety of nutrients.
 
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I use bacon in this recipe but vegetarians and vegans obviously you can skip this ingredient. If you are using bacon make sure you get nitrate free bacon from pastured pigs.   IMG_4427 rscopy  
 
When sauteeing vegetables always start with the ones that take the longest, then add the ones that take less time as you go. (affiliate link) I use a cast iron skillet like this one for this recipe.   Brussels Sprout and Sweet Potato Hash from The Organic Kitchen We ‘finish’ this recipe with sea salt, freshly ground pepper and balsamic glaze. Balsamic glaze is a balsamic vinegar reduction that has the consistency of a thick syrup.
 
IMG_4439 rscopy   Notice how the edges of the veggies are browned. Perfection.   Brussels Sprout and Sweet Potato Hash from the Organic Kitchen  

The Recipe: Brussels Sprouts and Sweet Potato Hash

Tips and what you will need: (affiliate links) sea salt, I like this brand.  I love my  battery operated pepper grinder. and for this recipe I prefer cast iron pan.

Brussels Sprout and Sweet Potato Hash!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 5-6 slices of bacon, cooked till crispy and chopped (optional)
  • 2T butter, ghee or coconut oil
  • 1 sweet potato, diced ½ inch
  • 5 shallots, peeled and sliced
  • 1 medium yellow squash, diced ½ inch
  • 12 brussels sprouts, cut in half (if large, quarter)
  • sea salt
  • freshly ground pepper
  • balsamic glaze
Instructions
  1. Cook bacon in pan till crispy. Set bacon on paper towels and set aside.
  2. Use a paper towel to soak up all but about 2 T of bacon grease left in the pan.
  3. Add 1 T butter to pan and sauté sweet potatoes in bacon grease and butter for 5 minutes on medium heat, stirring occasionally.
  4. Add sliced shallots and sauté for 8-10 more minutes, again stirring occasionally.
  5. When onions are slightly caramelized add brussels and squash (adding more butter, ghee or coconut oil if necessary), cover pan with lid and sauté for 5-8 more minutes, stirring occasionally. When brussels are bright green, edges browned and soft enough to eat but not mushy, remove from heat.
  6. Season with sea salt and pepper to taste. Toss. Add chopped bacon, generously drizzle with balsamic glaze. Toss and serve. I use the left overs on top of my eggs the next day for breakfast!

 

 Brussels Sprout and Sweet Potato Hash  My cookbooks are available in hardcover and ebook, just click here. Have a fabulous day and go eat your Brussels sprouts!

~Linda Spiker

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14 thoughts on “Brussels Sprout and Sweet Potato Hash!

  1. Made this today for lunch – it was a bit time consuming but was absolutely worth it! I doubled so I would have extra for the work week….very happy with how it came out. Delish! Thanks!

    • Hi Kathryn, you could always skip the balsamic glaze. I do not know of an adequate substitute but do know Trader Joes has a good balsamic glaze for only a few dollars. Hope this helps:)

      • Thanks, but the nearest Trader Joe’s is 2-1/2 gasoline of gas there and back, adding significantly to the price. Maybe if I ever can manage Amazon Prime. Maybe Fifteen Spatulas knows…she’s kitchen chemistry inclined.

        • Darn I was hoping you’d have a TJ’s close by. My only other suggestion is reducing your own balsamic vinegar into a glaze but again the price might be prohibitive. Sorry I’m not very helpful on this one.

  2. This recipe is deeeelish!! I’ve made a vegetarian version (no bacon) twice in the last 3 days – first time with an idaho potato, second time with a sweet potato. Next time I make it, I think I’ll use butternut squash. Either way, regardless of what I use, the dish is sooooooo good. I have to stop myself from eating it all in one sitting! Great way to get in a veggie-packed breakfast, and also can make for a great lunch or dinner dish, as well. Thank you!

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