Bacon and Brussels sprout hash

  • Extra-virgin olive oil
  • 4 slices thick-cut rasher bacon
  • 4 sprigs fresh thyme
  • 1 litre of Brussels sprouts, cut in 1/2
  • 450g fingerling potatoes, split down the middle
  • 225g red pearl onions, peeled
  • Salt and freshly ground black pepper
  • 110ml low-sodium chicken broth
  • 2 tbsp. balsamic vinegar
  • 1/4 bunch flat-leaf parsley, leaves roughly chopped
1) Set a large saute pan over medium heat and add a 2 count of olive oil.

2) 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.

3) Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned.

4) Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender.

5) Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

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