Bacon And Brussels Sprouts Hash Tyler Florence Recipes

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BRUSSELS SPROUT AND BACON HASH



Brussels Sprout and Bacon Hash image

Provided by Molly Yeh

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

12 ounces thick-cut bacon
1/2 yellow onion, coarsely chopped
Kosher salt and freshly ground black pepper
12 ounces Brussels sprouts, shredded
Juice of 1/2 lemon
Hot sauce, for serving, optional

Steps:

  • In a large skillet, cook the bacon over medium-high heat until crispy, 6 to 8 minutes. Transfer to a plate to cool slightly. Pour off most of the bacon fat into a heat-safe bowl, leaving a thin layer of fat in the skillet.
  • Return the skillet to medium-high heat and cook the onions until translucent, 5 to 7 minutes; season with salt. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, another 7 to 10 minutes, adding more bacon fat if the pan seems dry. Coarsely chop the bacon and then stir it into the Brussels sprouts. Add salt and pepper to taste. Finish with the lemon juice and serve with hot sauce if desired.

BACON AND BRUSSELS SPROUTS HASH - TYLER FLORENCE



Bacon and Brussels Sprouts Hash - Tyler Florence image

Make and share this Bacon and Brussels Sprouts Hash - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
4 slices thick-cut bacon, cut in 1/4-inch strips
4 sprigs fresh thyme
2 pints Brussels sprouts, trimmed of outer leaves and halved
1 lb fingerling potato, halved lengthwise
1/2 lb red pearl onion, peeled
kosher salt
ground black pepper
1/2 cup chicken stock
2 tablespoons balsamic vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Pour oil into a skillet over medium-high heat. When shimmering, add bacon and thyme. Stir occasionally until bacon is crispy; remove to a paper-towel-lined plate.
  • Add Brussels sprouts, potatoes and pearl onions to bacon drippings. Season with salt and pepper. Stir occasionally until golden-brown.
  • Add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated. Add balsamic vinegar, parsley and reserved bacon bits. Stir well and serve.

Nutrition Facts : Calories 257.9, Fat 14.5, SaturatedFat 4.1, Cholesterol 16.3, Sodium 259.8, Carbohydrate 25.7, Fiber 5.2, Sugar 3.4, Protein 7.7

BACON-BRAISED BRUSSELS SPROUTS



Bacon-Braised Brussels Sprouts image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Brussels sprouts, washed,and cut in half
4 ounces (about 1/2 cup) bacon, cut into small squares
1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
2 cups low-sodium chicken stock
Kosher salt
Freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup grated Parmigiano-Reggiano
1 cup panko bread crumbs
2 sprigs rosemary, leaves only, chopped
Extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.
  • After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

BACON AND BRUSSELS SPROUT HASH



Bacon and Brussels Sprout Hash image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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 Brussels 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.

Nutrition Facts : Calories 147 calorie, Fat 3.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 177 milligrams, Carbohydrate 27 grams, Fiber 6.5 grams, Protein 7 grams, Sugar 10 grams

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