Brussels Sprouts and Fingerling Potato Hash ~ Simple or dressed up for the Holidays!

This Brussels Sprouts and Fingerling Potato Hash is all dressed up for the holidays! Of course you can serve it anytime, but the colors make it a perfect festive dish for the holiday table.
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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 using creamy fingerling potatoes cooked to crispy perfection alongside caramelized shallots, red bell peppers and Brussels sprouts. It’s flavorful, delicious, heavy on veggies, gluten free, with a dairy free/whole 30 option. What could be better?

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

Oh… thickly sliced pancetta…that’s what could be better! The pancetta gives this dish that salty bite.

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

And it’s all cooked together in one pan.

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

Notice how the sprouts and onions are caramelized, just gorgeous! You can serve plain or garnish with fresh pomegranate seeds when in season. To see how to easily seed a pomegranate, click!

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

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The Recipe: Brussels Sprouts and Fingerling Potato Hash

You will need: A good cast iron pan, a good knife (on sale now), sea salt. If serving for breakfast serve with Perfectly Poached Eggs

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Brussels Sprout and Fingerling Potato Hash ~ Simple or dressed up for the Holidays!

Prep

Cook

Total

Yield 6

A delicious breakfast hash or dinner side dish.

Ingredients

  • 4 slices pancetta, cooked till crispy and and chopped (vegetarians skip this step...it's still delicious!)
  • 3 Tablespoons olive oil, butter or ghee
  • 1 red bell pepper, thinly sliced
  • 6 shallots, peeled and thinly sliced
  • 1/2 lb small Brussels Sprouts, cut into halves or quarters (depending on size)
  • 1/3 lb fingerling potatoes (about ten) thinly sliced
  • Sea salt and freshly ground pepper, to taste
  • fresh pomegranate seeds (when in season)

Instructions

  1. Prep ingredients.
  2. Place pan on medium high heat. Add pancetta, cook till crispy, set on paper towels and set aside. Add butter to pan with pancetta fat. When melted add red peppers.
  3. Saute for five minutes, stirring frequently.
  4. Add brussels sprouts, potatoes and shallots.
  5. Cook for approx 20 minutes or until veggies are cooked with brown edges.
  6. Chop pancetta and add to pan. Stir.
  7. Sprinkle with sea salt and pepper to taste. (you won't need much salt if you used pancetta)
  8. Place on platter and garnish with fresh pomegranate seeds.

Courses Breakfast or sidedish

Cuisine American

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11 thoughts on “Brussels Sprouts and Fingerling Potato Hash ~ Simple or dressed up for the Holidays!

  1. Can you believe that I just bought brussels sprouts for the first time, ever? I don’t really care for them, but I want to try something different for dinner. Definitely pinning this-it looks wonderful!

    Alison
    Nancherrow

  2. Pancetta, butter and the beloved brussel sprout, this looks sublime. Thanks for the colorful and flavorful side dish!! Pinning to use in the future, especially for guests! We’ll win over any of those brussel sprout sceptics!

  3. I have to admit I’ve never been a fan of brussels sprouts, but I suspect it’s because I have never had them this way! These look delicious! Thanks for another great recipe 🙂

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