Brussels Sprouts Hash with Pancetta

5 from 2 votes

A delicious and easy way to prepare Brussels sprouts and is perfect for Breakfast, Lunch or Dinner.

Prep Time10

Cook Time15

Total Time25

Servings: servings

1 lb bag of Brussels Sprouts whole Brussels sprouts (see above for how to clean them)
4 small red potatoes
4 ounces cubed pancetta You can substitute with bacon if you cannot find pancetta
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.
1 lb bag of Brussels Sprouts
Cut your Brussels sprouts in half and set aside.
Clean and dry your potatoes.
4 small red 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.
1 shallot, 4 tablespoon extra Virgin Olive Oil, 4 ounces cubed pancetta
Now add your potatoes and make sure they are all spread out and not overlapping in the 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.
½ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper
Mix well and serve Immediately.

Nutrition Values are estimates only.

Tried the Recipe? We Would Love To Hear From You In The Comments Below!

Course :Side Dish