Brussels Sprout Sweet Potato Hash with Pancetta (Get Cooking)

Recipe

Breakfast
Brussels Sprout Sweet Potato Hash with Pancetta (Get Cooking)

Primary Media

Skillet of brussels sprouts mixed with sweet potato hash and pancetta

User Rating

4.5 out of 5 stars
Rate it:
6 ratings

Recipe Data

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    QuantityIngredientAdd
    5 oz.diced pancetta
    2shallots, peeled and thinly sliced
    1small red pepper, diced
    1small sweet potato, cut into 1/2-inch pieces
    1 clove(s)garlic, minced
    1 lbs.Brussels sprouts, trimmed and sliced
    ½ tsp.minced fresh thyme
    Salt and pepper, to taste
    4eggs
    Hot sauce, optional

    Directions

    1. Heat pancetta in a cast iron skillet or oven-proof saute pan over medium heat. Cook until fat is rendered.
    2. Add the shallots, red pepper and sweet potato to the pan and saute until tender, 5 to 7 minutes.
    3. Add the garlic and saute until fragrant.
    4. Add the Brussels sprouts, sauté until tender, about 5 minutes. Let sit in the pan without moving them until the bottoms start to caramelize, about 5 minutes. Add the fresh thyme and let sit for 5 additional minutes and stir together. Season with salt and pepper.
    5. Create 4 small wells in the hash, break an egg into each well and cook until the yolks are firm and whites are opaque. If desired, place whole pan in a 400-degree oven to finish cooking and ensure that the tops of the eggs are fully cooked. Serve topped with hot sauce, if desired.

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, September 30, 2016.