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Brussels sprouts hash with bacon and chestnuts
Reviews: 198
Ingredients:
- 1 pound small Brussels sprouts;
- 3 thick bacon slices, cut crosswise into 1⁄4-inch strips (about 3 ounces);
- 1⁄4 to 1⁄2 cup chicken stock;
- 1 tablespoon sugar;
- 1 cup cooked, peeled, and chopped chestnuts;
- Kosher salt and ground black pepper, to taste.
How to make
Brussels sprouts hash with bacon and chestnuts
Brussels sprouts hash with bacon and chestnuts
- Trim the ends of the sprouts and remove any blemished outer leaves. Shred the sprouts with a knife or with the shredding disc of a food processor.
- Cook the bacon in a large, heavy skillet over medium-high heat until crispy. Transfer with a slotted spoon to paper towels to drain.
- Add the sprouts to the skillet and stir to coat with the bacon drippings. Pour in 1⁄4 cup of the stock, cover, and cook, stirring often, until the sprouts are barely tender, about 10 minutes. (Only about 3 minutes for sprouts separated into individual leaves.) Add more stock if they start to cook dry. Do not let the sprouts get soggy or turn drab.
- Stir in the sugar, chestnuts, and bacon. Season with salt and a generous amount of pepper. Serve warm.
- Variation: For tasty skillet-roasted Brussels sprouts, cut them in half, toss with enough bacon drippings or olive oil to coat, then arrange cut-side down in a cast-iron skillet. Cover and cook undisturbed until they are nearly tender, about 5 minutes. Uncover, increase the heat to high, and cook until the cut side is caramelized, about 3 minutes. Season with salt and pepper and toss well. Serve hot.
- Tips and techniques. It’s fine to use vacuum-sealed jars or packages of cooked and peeled chestnuts in this recipe, but if you want to roast your own, here’s how. Use a sharp knife to cut an X through the skin of the flat side of each chestnut. Arrange them cut-side up on a rimmed baking sheet and roast in a 400°F oven until the nutmeats are tender and the skins start to crack open, about 20 minutes. Cover with a clean towel or aluminum foil, set aside until cool enough to handle, and then peel while warm.
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Brussels sprouts hash with bacon and chestnuts
Brussels sprouts hash with bacon and chestnuts
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