Bacon & Sprout Hash

September 14, 2017

Today we are cooking one of my favorite comfort side dishes, Bacon & Sprout Hash. I mean, what isn't delicious when it's cooked with bacon? 

 

To begin, we cook the bacon first, so that the fat and grease cooks out. This technique is known as rendering the bacon, and the fat it leaves behind is great for adding flavor to the rest of the dish. This process takes about 6 minutes to complete, however I like to remove smaller pieces early, as they finish cooking, to avoid burning and overcooking. As always, when cooking with bacon, I recommend wearing longs leaves, and even wearing oven mitts, to avoid bacon splatter. 

 

 

Once the bacon is removed from the pan, there should be a healthy amount of fat left. If there is too little, I recommend adding grapeseed oil, as it has a high smoking point and is great for sauteing and stir frying. Turn down the heat a little because bacon fat is VERY reactive, and can burn your garlic and shallots. Once in the pan, stir the garlic and shallots around for no more than 20 seconds before adding in the Brussels sprouts, so that they don't burn.

 

Cooking the Brussels sprouts covered with vegetable stock is a quick and easy way to break them down, and cook out the bitterness. If you or any of your loved ones are as picky as Papa Gowdy when it comes to vegetables, this neat trick, which I use all the time in my cooking, makes all sorts of veggies easy to eat and extremely flavorful. As a bonus, this way the vegetables pick up the flavor of the stock and bacon fat! 

 

 

I find that hot sauce is a great compliment to this dish, so much so that it is listed as optional in the recipe. Papa Gowdy makes wonderful hot sauce, so this is what I use at home, personally. However, this dish still tastes great without it, and is filled with antioxidants and nutrients from the vegetables, turmeric, and ginger. Sometimes I like to embellish and add extra ingredients such as roasted sweet potato pieces, grape tomato halves, or even a little bit of maple syrup when my sweet tooth really gets a hold of me. 

 

 

This dish pairs well with steak or roasted fish. I like to garnish it with sesame seeds and organic micro greens, something you can find in your local store near the herbs. Make sure to serve warm, and enjoy! 

 

Happy cooking!

 

 

 

Bacon & Sprout Hash

 

 

 

................................................................................................

      Prep Time                             Cook Time                          Total Time

        10 min                                    25 min                                 35 min

................................................................................................................

 

Creator(s): Caitlin Gowdy

 

Recipe Type: Side Dish

Serves: 4

 

 

Ingredients

 

  • 4 cups thinly shredded Brussels sprouts

  • 4 strips bacon, sliced thinly

  • 3 cloves garlic, minced

  • 1 medium shallot, diced

  • 1/2 lemon, juiced

  • 1 cup vegetable stock

  • 1 tbsp smoked paprika

  • 1 tbsp parsley flakes

  • 1/2 tbsp ground ginger

  • 1 tsp Worcestershire sauce

  • 1 pinch turmeric

  • hot sauce, optional

  • Salt and pepper to taste

  • Organic micro greens, for garnish

  • Sesame seeds, for garnish

 

 

Directions

  1. Place the bacon pieces into a heated nonstick skillet and render until crispy, about 6 minutes. Remove from the pan, but leave the leftover grease.

  2. Reduce heat, then add the garlic and the shallot to the rendered bacon fat, and cook for about 10-20 seconds. Pour in the shredded Brussels sprouts, season with a little salt and pepper, and cook for another 20-30 seconds. Pour in the vegetable stock, lemon juice, and Worcestershire sauce, and then sprinkle the smoked paprika, parsley flakes, ground ginger and turmeric evenly throughout the skillet. Mix quickly, then cover with the lid. Let the sprouts cook covered for about 7 minutes.

  3. Remove the lid and continue to cook, while stirring, until the vegetable stock has all evaporated, about 3 minutes. At this point, mix in the salt and pepper as well as the hot sauce, if desired. Then re-add the bacon pieces and mix evenly. Serve warm.

 

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Notes

 

* Be sure to have a skillet, pot, or wok with a lid for this recipe.

* The bacon fat should be very hot when the bacon is removed from the skillet. Letting the garlic and shallot cook for more than 10-20 seconds may burn it, so be sure to move to the next step quickly.

* If the bacon fat is not enough, add a little bit of grapeseed oil to the pan prior to adding the garlic/shallot.

* The vegetable stock can be replaced by water, or another type of stock. Just a reminder that stock makes this dish much more flavorful. We use our own homemade stock, but store bought stock is still an excellent ingredient.

* Nutrition information is based on 1/4 of the recipe, without any hot sauce or garnishes.

 

 

Nutrition

 

  • Serving size: 1/4 of recipe 

  • Calories: 114.5

  • Fat: 5.1 g

  • Saturated fat: 1.6 g 

  • Carbohydrates: 13.3 g 

  • Sugar: 3.8 g

  • Sodium: 328.5 mg     

  • Fiber: 4.2 g

  • Protein: 6.3 g

 

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We are the Gowdy's, cooking out of Northern California. Our recipes are focused on clean eating by creating as much as possible from scratch. We hope you enjoy our food. 

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