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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About This Dish:
I make this recipe using creamy fingerling potatoes cooked to crispy perfection alongside caramelized shallots, red bell peppers and Brussels sprouts. This dish is so flavorful, delicious, heavy on veggies, gluten free, with a dairy free/whole 30 option. What could be better?
Oh… thickly sliced pancetta…that’s what could be better! The pancetta gives this dish that salty bite.
And it’s all cooked together in one pan.
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!
This dish is so festive and lovely. We make it every Thanksgiving and it is gone stat!
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
A delicious breakfast hash or dinner side dish.
- 4 slices pancetta, cooked till crispy and and chopped (vegetarians skip this step...it's still delicious!)
- 3 Tablespoons olive oil or butter
- 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
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Prep ingredients.
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Place pan on medium high heat. Add pancetta, cook till crispy, set on paper towels and set aside. Add olive oil to pan with pancetta fat. When melted add red peppers.
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Saute for five minutes, stirring frequently.
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Add brussels sprouts, potatoes and shallots.
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Cook for approx 20 minutes or until veggies are cooked with brown edges.
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Chop pancetta and add to pan. Stir.
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Sprinkle with sea salt and pepper to taste. (you won't need much salt if you used pancetta)
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Place on platter and garnish with fresh pomegranate seeds.
MAY I PLEASE ASK A FAVOR?
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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
Thank you! Hope you love them!
I’m typically not a brussels sprout fan but these look incredible!
Gorgeous and so simple! My mom just texted me to see what other veg we should do for Thursday – I think I will tell her brussels sprouts!
I am bringing this dish to our Thanksgiving:)
This looks so good! I LOVE brussels sprouts … this combo is amazing! Pinned it.
I’ve never had Brussels sprouts but I’ve been seeing them everywhere. This looks like a good recipe to try for the first timer since I like everything else in the recipe.
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!
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 🙂
Loved everything I have tried so far! And, I don’t cook much anymore. You inspire me to get back on the kitchen!
Thanks Patti! I am glad to hear it!
Do you think this would work if I mix all the ingredients and roast them in the oven instead of cooking on the stove? It’s a time saver for me to do it that way.
Hmmm, you’d have to time it right. The potatoes would take 10-15 minutes longer to roast than the sprouts and peppers, and you’d have to cook the pancetta seperately, but yeah, it could work:)