Go Back
Print

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

A delicious breakfast hash or dinner side dish.

Course Breakfast
Cuisine American
Keyword easy breakfast recipe, easy side dish recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Linda Spiker

Ingredients

  • 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

Instructions

  1. Prep ingredients.

  2. 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.

  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.