Bacon and Brussel Sprout Hash

I love Tyler Florence.  There.  I said it.  I dream about him more than I know is healthy.  AND I love brussel sprouts, potatoes, bacon and balsamic vinegar.  So, this is a slice of heaven for me — a Tyler Florence recipe (that I make sometimes twice a week because it is so delicious) containing almost all of my favorite food!  MAKE IT!  MAKE IT!  MAKE IT!

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Serves 4 to 6

Extra-virgin olive oil


  • 4 slices of thick-cut bacon
  • 4 sprigs fresh thyme
  • 1 lb of fingerling potatoes, split down the middle
  • 2 cups Brussel sprouts, cut into thick slices
  • 1/2 lb red pearl onions, peeled
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1/4 bunch flat-leaf parsley, roughly chopped
  • Kosher salt and freshly ground black pepper

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

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