Brussels Sprouts Hash with Pancetta and Shallots
A delicious and easy way to prepare Brussels sprouts and is perfect for Breakfast, Lunch or Dinner.
Large Flat heavy Bottom Pan
bag of Brussels Sprouts
whole Brussels sprouts (see above for how to clean them)
You can substitute with bacon if you cannot find pancetta
small red potatoes
extra Virgin Olive Oil
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 1/4 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.