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Thursday, May 15, 2014

Brussels Sprout Hash with Sweet Potato and Bacon


This was my first chance to use the birthday present Dave gave me -- a cast iron skillet. My Pinterest board is full of cast iron skillet recipes and I've been too lazy to figure out a way to adapt them (and for many there is just not a way to adapt them). This one we made on the stove-top, but you can choose to bake the eggs in the oven if you want to use your cast iron skillet as efficiently as possible.

Recipe from Closet Cooking.

Ingredients:
-Olive Oil
-4 strips vegan bacon, cooked and crumbled
-1 small onion, diced
-1 small sweet potato, cut into 1/2 inch pieces
-1 clove garlic, chopped
-1 pound brussels sprouts, trimmed and sliced
-salt and pepper to taste
-4 eggs

Prepare the veggies. 

Heat olive oil in the skillet.
Add the sweet potatoes, onions and brussels sprouts.
Saute 5-7 minutes.
Add the garlic, saute 1 minute.
Let everything sit until it starts to caramelize, about 5 minutes.
Stir everything up, let sit for 5 minutes and mix it all up.

Season with salt and pepper.
Make four small wells in the hash, crack the eggs into the pan.
Allow them to cook on the stove top or slip the pan into a pre-heated oven until the whites are set.

Top with the bacon.

  
  


This hash made a good amount of food -- for two people it made enough for one serving of leftovers. You could probably serve three comfortably and four if the portions are intended to be small. This hash had good flavor, as with most recipes the best bites had a little of every ingredient. Runny egg yolks are my favorite and that went really well with the other ingredients. The vegan bacon added a nice smoky flavor. I also enjoyed that this had a great color to it, this would be fun for brunch because it presents nicely. 

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