Warm Bacon, Brussels Sprouts, Sweet Potato Hash Recipe

Brussels sprout sweet potato hashWhen the temperature drops and the leaves begin to turn that’s my cue to make a switch from cooking my light summer salads to making entrees that are warmer, fuller and more conducive to the weather outside. This root vegetable hash is like a warm sweater. It warms my soul — or at least my belly.

It’s the perfect fall dinner — or breakfast — in my humble opinion. It’s hearty — with or without the chicken if your a vegetarian or would just rather nix it — and it is just the right amount of slutty without going completely off the reservation, thanks to the bacon and pouched egg.

So. Yum.

Warm Bacon, Brussels Sprouts, Sweet Potato Hash Recipe

  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 TB olive oil
  • 5 pieces bacon, diced
  • 1 TB fresh thyme
  • 1/2 cup chicken broth
  • 3 cups Brussels sprouts, trimmed and quartered
  • 2 medium sweet potatoes, peeled and cubed
  • 1 large onion, diced
  • 3 cloves garlic, diced
  • 1 small gala apple, chopped
  • 1 pouched egg per serving (see video below)
  • Salt and pepper to taste

– Heat oil in cask iron skillet over medium-high heat and cook chicken until brown and cooked through. Set aside.

– In the same skillet cook bacon until brown and the fat has rendered. Discard all but 2 TB of bacon fat.

– Add onion and garlic and cook until aromatic and translucent. Add Brussels, sweet potato, apple, thyme, salt and pepper. Cover with foil and cook about 8 minutes until brussels and potato begin to soften. While that is cooking, poach your eggs and set aside on a paper towel.

– Remove foil, add chicken and broth, bring to a boil. Reduce heat to medium and cook until majority of liquid has burned off and vegetables are soft. Add in bacon, cooking until heated through, add eggs and serve warm. Yum.

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