Brussels sprout,Hash browns,Bacon,Ketchup,Recipe,Potato chip,Balsamic vinegar,Diner

Thanksgiving Recipe: Crispy Brussels Sprouts Hash

November 10, 2016

By Kim Laidlaw and Wendy Goodfriend I think we can all agree that hash browns are awesome, and a hearty plate of them drizzled with ketchup alongside runny fried eggs and some crispy bacon makes the ultimate hangover fare. But they don’t have to be relegated to a greasy diner breakfast. This homemade version gets a makeover, with the addition of delicately bitter Brussels sprouts, sweet onions, and bits of salty bacon. These upscale hash browns are so good that I plan to serve them for Thanksgiving dinner (I’m always looking for a new and decadent way to serve Brussels sprouts). They are terrific as is, but you can, of course, gild the lily by drizzling them with a tiny bit of aged balsamic. If you plan to do that, I’d suggest using the best you can afford (the more syrupy the better). If you want to keep these vegetarian, omit the bacon and use 3 tablespoons unsalted butter or olive oil instead. Crispy Brussels Sprouts Hash (Wendy Goodfriend) Recipe: Brussels Sprouts Hash Browns Makes about 6 to 8 servings Ingredients: 2 Russet potatoes, peeled 4 slices thick-cut Applewood-smoked or black forest bacon 1 small yellow onion, finely chopped 1 lb small tender Brussels sprouts, trimmed and finely sliced Kosher salt and freshly ground black pepper 1 tablespoon balsamic vinegar, or to taste (optional) Trim and...

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