Brussels sprouts hash with pancetta and shallots is an amazing and surprisingly quick dish to prepare. It is a dish that can be eaten as its own meal or as a side dish. The ingredients are simple and include Brussels sprouts, red potatoes, pancetta and shallots.
If you have been following me for a while then you know I have quite the obsession for Brussels sprouts. I created this recipe to try to make a more robust Brussels sprouts dish that can be eaten on it's own and I am glad I did!
For this recipe the ingredients are very simple.
To Make This Delcious Hash You Will Need:
- Brussels sprouts
- a shallot
- baby potatoes (red potatoes work great)
- olive oil
- salt and pepper
Nothing too complicated and this entire meal including preparation time can be done in under 30 minutes!
The key to a quick cooking time is to cut your red potatoes small so they cook in the same amount of time as the Brussels sprouts. You will also be cooking the potatoes with the pancetta and olive giving them a little head start on the Brussels.
Needless to say, the pancetta is the ingredients that pulls all of this together. Pancetta is not only a umami note but it lends its spices and salt to the dish as well. The only seasoning you will need to add is a little salt and pepper at the end of cooking.
The steps to making this dish a very simple, much like the ingredients.
Here are the simple steps to making this hash:
- You prep all your ingredients. Clean your Brussels and red potatoes and cut them up along with your shallot.
- Heat a large heavy bottom pan over medium heat with olive oil.
- Add your pancetta and shallot cook down.
- Then you add your potatoes and cook for a few minutes.
- Last you add your Brussels sprouts and cook for a few minutes.
- Add salt and pepper.
- Cover with lid for 3 minutes.
All really easy and no special skills needed.
If you are not familiar with buying pancetta, you can usually find cubed pancetta in the specialty cheese and meat section of your grocery store. I live in a rural area and I can easily find it here so I think it is widely available now.
If you cannot find it there, you can always go to your grocery store's deli area and ask them to slice ½ inch thick slices for you there. When you get home you will just need to cube it up yourself with a sharp knife.
As I mentioned earlier, this dish can be eaten completely on it's own as a light lunch or dinner. I like to serve it as a healthier breakfast.
This dish makes a wonderful Christmas breakfast because of its red and green colors and it will keep those energy levels up on your special day! It is also a nice welcome from the normal sweet indulgences we are constantly bombarded with at the holidays.
No matter when you decide to make this recipe, one thing I know is you will love it!
Since I am obsessed with Brussels sprouts, I have a few more of these recipes that you can check out:
Tips for Cleaning and Trimming Your Brussels Sprouts:
When buying Brussels sprouts for this recipe, I also recommend buying the whole Brussels sprouts versus the partially prepped ones (where the store cuts the spouts for you).
The reason for this is the stems are always left on when the store does it. No one wants to eat the stems. Never ever!
Here are my steps for Cleaning and Prepping Brussels Sprouts:
First I clean them by washing and drying them off.
The next thing I do and as mentioned above is I cut all the stems off of the Brussels sprouts. They are rough and will ruin your experience eating this delicious vegetable.
The next thing I do is take one single layer of the Brussels sprout's leaves off of the outside. If you have worked with this vegetable before then you know that the outside layer can be pretty ugly and not something you want to serve to others.
That is it. This is what I have found to be the best way to clean and trim Brussels sprouts. If you find this too labor intensive, it makes a great project to enlist some help from another person in your home.
Brussels Sprouts Hash with Pancetta and Shallots
- Large Flat heavy Bottom Pan
- 1 lb bag of Brussels Sprouts whole Brussels sprouts (see above for how to clean them)
- 4 ounces cubed pancetta You can substitute with bacon if you cannot find pancetta
- 4 small red potatoes
- 1 shallot
- 4 tablespoon extra Virgin Olive Oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- Clean and trim your Brussels sprouts sprouts.
- Cut your Brussels sprouts in half and set aside.
- Clean and dry your potatoes.
- Cut your potatoes in half. Now cut those halves in half lengthwise. Now cut those halves into ¼ inch pieces. You want them nice and small so they cook quickly.
- Pre-heat a large heavy bottom pan on the stove over medium heat.
- Add your olive oil, pancetta and shallot and cook for 3 minutes. Mixing it well.
- Now add your potatoes and make sure they are all spread out and not overlapping int he pan and cook for 5 minutes.
- Next, add your Brussels sprouts and give everything a good mix around the pan.
- After everything is mixed well, spread out your potatoes and Brussels sprouts around the pan so that they are not over lapping and everything is touching the pan bottom so they get nice and brown.
- Cook for 5 minutes.
- After 5 minutes, give another good flip of the ingredients in the pan with a spatula to cook the other side of the vegetables.
- Spread out your potatoes and Brussels sprouts again so they are not overlapping.
- Place a lid on your pan and let them cook for 5 more minutes.
- Remove the lid and season with salt and pepper.
- Mix well and serve Immediately.
Nutrition Values are estimates only.See full nutrition disclaimer here