This Brussels Sprouts and Fingerling Potato Hash is all dressed up for the vacations! In fact you may serve it anytime, however the colours make it an ideal festive dish for the vacation desk.
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About This Dish:
I make this recipe utilizing creamy fingerling potatoes cooked to crispy perfection alongside caramelized shallots, pink bell peppers and Brussels sprouts. This dish is so flavorful, scrumptious, heavy on veggies, gluten free, with a dairy free/entire 30 choice. What may very well be higher?
Oh… thickly sliced pancetta…that’s what may very well be higher! The pancetta provides this dish that salty chew.
And it’s all cooked collectively in a single pan.
Discover how the sprouts and onions are caramelized, simply beautiful! You’ll be able to serve plain or garnish with recent pomegranate seeds when in season. To see tips on how to simply seed a pomegranate, click on!
This dish is so festive and beautiful. We make it each Thanksgiving and it’s gone stat!
A scrumptious breakfast hash or dinner aspect dish.
simple breakfast recipe, simple aspect dish recipe
Servings: 6 servings
pancetta, cooked until crispy and and chopped (vegetarians skip this step…it is nonetheless scrumptious!)
olive oil or butter
pink bell pepper, thinly sliced
shallots, peeled and thinly sliced
small Brussels Sprouts, reduce into halves or quarters (relying on dimension)
fingerling potatoes(about ten) thinly sliced
- Sea salt and freshly floor pepper, to style
- recent pomegranate seeds, when in season
Place pan on medium excessive warmth. Add pancetta, prepare dinner until crispy, set on paper towels and put aside. Add olive oil to pan with pancetta fats. When melted add pink peppers.
Saute for 5 minutes, stirring often.
Add brussels sprouts, potatoes and shallots.
Prepare dinner for approx 20 minutes or till veggies are cooked with brown edges.
Chop pancetta and add to pan. Stir.
Sprinkle with sea salt and pepper to style. (you will not want a lot salt should you used pancetta)
Place on platter and garnish with recent pomegranate seeds.
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