Brussels Sprout and Mushroom Hash


Brussels Sprout and Mushroom HashApologizing in advance for this quick post.  It’s been a whirl-wind of a weekend!  On Friday we celebrated the 2-year anniversary of Andrew trekking across the world to visit me in South Africa (now that’s a story for a differed post).  Saturday was dedicated to family and friends with a morning work out, brunch, dinner and a burlesque show (if you’re ever in Seattle you MUST check out Triple Door theater downtown).  And today was all about errands, house-keeping, and Teek of course!

Brussels Sprout and Mushroom Hash

Fast-forward to this recipe.  It’s quick, comforting, simple, yet has a complex flavor profile.  AND IT HAS BACON.

Brussels Sprout and Mushroom Hash

Brussels sprouts and bacon is a classic combination. Usually I roast the brussels sprouts, which requires more time than sauteing them.  Another perk of this recipe: you can use one pan to do all your cooking = minimal clean-up required. Cha-ching! It’s an amazing side to your favorite protein or if you’re anything like me you will just eat it by the forkful out of the pan :)

Brussels Sprout and Mushroom Hash

As always,

Bon Appeteek

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

The Players: 

3 pieces of bacon
12 oz brussels sprouts
1 C sliced crimini mushrooms
1/3 C poppy-seed dressing
sea salt and cracked pepper to taste

The Rules: 

  1. Cook the bacon in a medium sauté pan according to instructions.  Remove bacon from the pan and place on paper towel to absorb excess oil.  Keep the reserved bacon fat in the pan.
  2. While the bacon is cooking, remove stems from brussels sprouts, slice in half, and rinse.  Transfer to food processor and pulse until shredded.  Leave some pieces of brussels sprouts larger.
  3. Transfer the sliced mushrooms to the sauté pan and cook for 2 minutes.  Then add the shredded brussels sprouts, continue cooking for 7-10 minutes over medium heat, stirring occasionally (the mushrooms should be cooked at this point).  Remove pan from heat.
  4. Crumble the cooked bacon.  Add the bacon and poppy-seed dressing to the pan, ensure that vegetables are coated evenly in dressing.  Serve warm.

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