Sweet Potato and Brussels Sprouts Hash
Source of Recipe
Restaurant Recipes Newsletter
List of Ingredients
3 pounds sweet potatoes
3 tablespoons extra virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
2 pounds brussels sprouts, cleaned, trimmed and quartered
1 pound smoked bacon, cut in thin strips
2 cups shallots, sliced ½-inch thick
2 tablespoons chopped fresh sage
Recipe
Peel the sweet potatoes, and trim them slightly to square them
off. Dice the sweet potatoes into fairly uniform 1-inch cubes;
this will ensure even cooking. Coat the diced potatoes with the
extra virgin olive oil and season liberally with kosher salt and
freshly ground black pepper. Lay the potatoes out in a single
layer on a baking sheet and roast in a 350-degree oven until soft
and cooked through, 15 to 25 minutes. Set aside.
Meanwhile, bring a large pot of water to a boil, add kosher salt
to taste and blanch the brussels sprouts until tender, 5 to 7
minutes. The tip of a small knife should easily pierce the
sprouts when done. Shock the brussels sprouts by immediately
plunging them into an ice bath to stop the cooking. Drain well
when cool and reserve.
Slowly render the bacon over low heat until it just begins to
crisp. Pour off all but 3 tablespoons of the bacon fat and
reserve for another use. Add the sliced shallots and cook slowly
until golden brown and caramelized. Add roasted sweet potatoes
and cooked brussels sprouts, and toss to coat well with the
shallots and bacon. Season well with kosher salt and black
pepper, place the mixture in a large roasting pan and cook in the
oven at 400 degrees for about 15 minutes, or until all the
vegetables begin to caramelize slightly around the edges.
Remove the hash from the oven and toss well with the chopped
fresh sage.
8 side-dish servings
(From Chef Stephen Sherman, Union Bar & Grille.)
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