Brussel Sprout and Bacon Hash

Brussel Sprout and Bacon Hash- shredded, pan-fried Brussel sprouts with leeks, garlic and bacon. A delicious side dish for your Christmas dinner or Sunday Roast.



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Like many, I'm no fan of the Brussell Sprout. My husband loves them but I follow the 'one sprout when it's Christmas' rule! I think I have been put off by a few soggy, watery sprout encounters...

But, fear not! There's no need to suffer boiled sprouts if you don't want to. The bacon, garlic and red wine vinegar add lots of flavour to thi hash and really lift the sprouts out of the ordinary. You'll have no problem going back for seconds.
Top Tips

  • Avoid the temptation to throw everything into the pan at once. The bacon fat needs time to start rendering first.
  • Bou a large sized leek, or use two medium ones.
  • Use the largest frying pan you have, so the veg can be spread out and cook more evenly.
Need more side dishes for your roast dinner?


Make Brussel Sprout and Bacon Hash

Main steps of the recipe (for more detailed instructions go to the recipe card at the bottom of the post):

Slice the bacon and pan fry until the fat begins to render. Add the garlic.

      

Slice the leeks and slice the Brussel Sprouts into 3 slices. Add to the pan.

Cook until softened and then add the red wine vinegar towards the end.

Serve straight away.


Brussel sprouts, Christmas, bacon, leeks
side dish
British
Yield: 4
Author:

Brussel Sprout and Bacon Hash

Brussel Sprout and Bacon Hash

prep time: 15 Mcook time: 10 Mtotal time: 25 M
Brussel Sprout and Bacon Hash- shredded, pan-fried Brussel sprouts with leeks, garlic and bacon. A delicious side dish for your Christmas dinner or Sunday Roast.

ingredients:

  • 200g Brussel Sprouts
  • 1 large leek
  • 4 rashers unsmoked bacon
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 1 tsp butter
  • 2 tsp red wine vinegar

instructions:

How to cook Brussel Sprout and Bacon Hash

  1. Chop the bacon into small pieces, including the fat.
  2. On a medium heat, warm the oil and melt the butter in a frying pan.
  3. Turn up the heat and add the bacon, stirring regularly.
  4. While it's cooking, cut the knobbly ends off the sprouts and then cut each sprout into 3 slices.
  5. Trim and slice the leek into 1.5 cm slices
  6. When the bacon fat is starting to render, add the garlic and stir through.
  7. Add the sprouts and the leeks.
  8. Stir every now and again, but don't worry if it chars a little, it adds to the flavour. It will be softened and ready in 8-10 minutes.
  9. After about 5 minutes of cooking, add the red wine vinegar for a bit of zing.
  10. Serve straight away.

NOTES:

Avoid the temptation to throw everything into the pan at once. The bacon fat needs time to start rendering first. Bou a large sized leek, or use two medium ones. Use the largest frying pan you have, so the veg can be spread out and cook more evenly.
Calories
110
Fat (grams)
8
Sat. Fat (grams)
2
Carbs (grams)
7
Fiber (grams)
2
Net carbs
5
Sugar (grams)
2
Protein (grams)
5
Sodium (milligrams)
167
Cholesterol (grams)
11

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