Brussels Sprouts Hash

We went to Ottawa and Gatineau for a long weekend to visit relatives. That was 2 days on the road, and 2 days visiting, which is much too long on the road, especially given that we hit that first snow storm of the season on the way back. We were fed quite well by our relatives but food on the road leaves much to be desired, especially if you are trying to track it down in small, isolated towns, as we were. It was a relief to start our week back home with something healthy and delicious and more like our usual fare.

I mentioned before that boiled and cooled then re-cooked potatoes are easier on the blood-sugar. They make good hash, too. Convenient! Other than needing to remember to cook the potato in advance, this is a quick and simple meal. Any kind of protein is all that is needed to make it a full meal, which is also nice. If you don't want meat, top it with some poached or fried eggs. Or maybe even if you do. Bacon and sausage seem very appropriate but fish or chicken would go very well too.

4 servings
45 minutes prep time, not including boiling the potato

Boil the Potato:
1 large (250 grams; 1/2 pound) baking potato

Put a pot of water on to boil, then boil the potato for 10 minutes. Drain and cool. This can be done up to a day ahead.

Make the Hash:
500 grams (1 pound) Brussels sprouts
1 medium (250 grams; 1/2 pound) sweet potato
3 or 4 medium shallots
3 or 4 tablespoons bacon fat OR mild vegetable oil
salt & freshly ground black pepper to taste

Trim the Brussels sprouts and cut them into thin slices. Place them in a colander. Put a kettle of water on to boil.

Wash and trim the sweet potato, if required, and grate it coarsely. Grate the potato coarsely, discarding any skin that peels off of it, which is likely to be most of it. Peel and sliver the shallots.

When the water boils, pour it evenly over the Brussels sprouts in the colander and let them drain. Meanwhile, Heat 2 tablespoons of the fat in a large skillet over medium heat. Add the sweet potato and potato shreds and toss them in the fat, then spread them out and let them cook for 3 or 4 minutes. Turn them once you can see some brown flecks starting to form. Adjust the heat as necessary.

Add the blanched Brussels sprouts and mix them in. Continue cooking the hash, turning and mixing the vegetables every few minutes to cook them evenly and distribute the lightly browned bits amongst them. You are likely to need to drizzle a bit more fat or oil over them as they cook; enough to keep them from sticking or scorching but not enough to let them become greasy. Season them with salt and pepper as they cook; if you use bacon fat keep in mind that it will be supplying some amount of salt.

When the hash is cooked to your liking, serve it at once.





Last year at this time I made Warm Chicken & Wild Rice Salad with Roasted Vegetables.

Posted in: Ontario Food