Wednesday, March 12, 2014

Tried Another Recipe Successfully!

Didn't get my lasagna made over the weekend, but I DID try this hash that I'd mentioned. In the spirit of honesty, I am giving you the recipe as written, but some of you may remember that I don't eat eggs in any recognizable form. So you can guess which part of the original version got left out.

Brussels Sprouts and Bacon Hash from All You Magazine, February 2014

Serves: 4

2 medium Yukon gold potatoes (about 10 oz.), scrubbed, cut into ½-inch dice
Salt and pepper
2 tablespoons white balsamic vinegar
3 slices bacon
1 tablespoon plus 2 tsp. vegetable oil
1 medium onion, finely chopped
2 large cloves garlic, minced
1 pound Brussels sprouts, quartered lengthwise
⅓ cup low-sodium chicken broth
4 large eggs


Place potatoes in a large saucepan and cover with salted water. Bring to a boil over medium-high heat. Reduce heat to medium and cook until potatoes are fork-tender, about 7 minutes. Drain and pat dry. Fill saucepan ¾ full with water. Add 1 tablespoon vinegar; bring to a simmer over high heat. Reduce heat to medium to maintain simmer.
Cook bacon in a 12-inch nonstick skillet over medium heat until crisp, turning as needed, about 10 minutes total. Transfer to a large paper towel-lined plate. When cool enough to handle, roughly crumble.
Add 1 tablespoon oil to skillet; increase heat to medium-high. Spread potatoes and onion in a single layer and cook, undisturbed, until golden on one side, about 3 minutes. Toss and cook 3 minutes longer. Add garlic; sauté 1 minute. Season generously with salt and pepper; transfer to plate with bacon. Add remaining 2 teaspoon oil and Brussels sprouts to skillet; sauté 2 minutes. Add broth; cover and cook until sprouts are just tender, about 5 minutes longer. Stir in remaining 1 Tbsp. vinegar. Return potato mixture and bacon to skillet; season with salt and pepper.
Crack each egg into a small cup. Gently tip each egg into simmering water in saucepan. Turn off heat, cover pan and let sit until eggs are just set, about 3 minutes (4 to 5 for firmer yolks). Using a slotted spoon, transfer eggs to a paper towel-lined plate.
Divide hash among 4 plates; top each serving with an egg. Sprinkle with additional salt and pepper.

What I did differently: I used a bag of fingerling sized potatoes from Trader Joe's (about 10 oz), unpeeled, but chopped into halves/quarters. Didn't have white balsamic vinegar, but regular tasted fine to me. NO EGGS.

What I may do when I make this again: More bacon, just because, or I may use some of the Black Forest Bacon from Whole Food$.

Reheated leftovers were slightly soggy in the microwave. Might try tossing them over low heat in a non-stick skillet next time.

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