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November 27, 2013

Brussels Sprout Potato Hash - Gluten Free

I have always been a huge fan of any type of hash and have always loved Brussels Sprouts with bacon...Brussels Sprout Hash is pretty darn good, I must say.  After my Idaho Potato Harvest trip, I've really been inspired to incorporate potatoes into more of my cooking.  Not only are they tasty, they are a healthful low calorie, high fiber food that is a good source of vitamin B6, vitamin C, copper, potassium, and manganese as well.  Win win and gluten free as well.





If you're looking for a new potato recipe for Thanksgiving, or if you have leftover roasted potatoes from Thanksgiving, they would incorporate perfectly into this Brussels Sprout Hash.

















Brussels Sprout Potato Hash

4 potatoes {I used Yukon Gold}, chopped into chunks
3 slices of thick cut bacon, chopped into chunks
2 pounds of Brussels Sprouts, ends cut off and halved
1 large shallot {or half small onion}, chopped
olive oil
Kosher salt
fresh ground pepper

Heat a few Tablespoons of olive oil in a skillet, add the bacon and all the other ingredients, salt and pepper to taste and saute until caramelized and browned and until potatoes are cooked through.

Tips:  You can use already roasted potatoes.  Just chop into chunks and add to the skillet.
If I have any leftover Brussels Sprout hash the next day, I will add it as a salad topper for lunch.  Really good!
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