(The sunnyside up egg is optional - but adds even more flavor and nutrition!}
Just in time for Thanksgiving, the dish you must have on the table this year: Brussel Sprout Hash.
Paul and I made this a few weeks ago while we were in Georgia and we have been making it every chance we get, ever since. It's a super healthy meal (Paleo of course) and it packs a TON of flavor. Don't like brussels? - just give this a shot - even my grandfather liked it!
You can find the recipe at the end of the post but below are some step-by-step shots of the easy dish. I suggest using super fresh, local ingredients, it really makes a difference!
A MUST for this meal is to have a wide vegetable peeler as pictured above. It will prevent you from cursing yourself for starting this meal (and me for suggesting it) during the peeling process.
{cut the peeled squash in half and scoop out the seeds (toss) - then chop in into medium chunks}
{slice the brussel sprouts - about 4-5 slices a sprout}
{my little helper, eating her broccoli}
{the ingredients (not pictured: evoo, salt, & pepper)}
{her favorite food - sweet potatoes!}
The secret to making this meal distinct from anything else on the menu is the bacon grease. According to the recipe, you will bake the bacon while chopping the other ingredients. Once the bacon is done, pour the grease from the pan directly into the sautéing pan!
{sauté the squash and onion first, then add brussels, chopped bacon, evoo, and s&p}
If you want to get fancy, top off the hash with a sunnyside up egg.
As seen below, the longer the hash cooks the better and softer it will get. I hope you take a chance on this dish this year and enjoy it as much as we have!
Recipe, serves 8-10
(adapted from this recipe: http://paleogrubs.com/brussels-sprout-hash-recipe)
Ingredients
- 1lb uncured bacon
- 1 large butternut squash, peeled, seeded and cubed
- 1/2-1 small red onion, finely diced
- 40-45 (1stalk) Brussels sprouts, stemmed and sliced
- 1 tbsp extra virgin olive oil
- Salt and freshly ground pepper, to taste
- 2-3 eggs, optional
Instructions
- Place the bacon in a separate pan and bake at 350 until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Pour the bacon grease in the pan.
- Add the butternut squash and onion to the pan and cook for 10-12 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are dark green and fork-tender.
- Add the crumbled bacon back into the pan and stir. Optional: Make two or three small wells in the hash and crack an egg into each. Cover and cook until the eggs are set. Serve immediately.