One of the things that always helps me stay on track and eating clean is utilizing recipes that I can make in bulk and use in different ways for different meals, across all dayparts. This does a few things for me. First, by using the same recipe during different day parts, I don’t feel as though I am eating the same recipe again and again. My taste buds are getting different flavors and senses with the additional ingredients. Secondly, because, I am going to be using the dish all week I am able to save myself a ton of time by making one giant batch during my Sunday meal prep. This makes prep time throughout week much shorter! So up on the blog today, is my way for you to hash out some healthier meals (did you see what I did there? ) using my Bacon and Brussel Sprout Sweet Potato Hash. Now, you’re probably thinking, Brussel sprouts, and they taste good???? I promise this recipe is so delicious even your kiddos will ask for seconds. Roasting the Brussel sprouts helps to bring out some sweetness and it gets rid of that nasty bitter taste people usually associate with them. Adding in the sweet potato and onion also help to bring out both sweetness and depth of flavor to the dish. And the bacon, well bacon just makes the world a better place, so you know this dish is going to be a crowd pleaser. A big tip here is please season appropriately. Brussels and potatoes alone are bland. Do not skimp on your seasoning or your dish will be bland!
One of the best parts about this recipe is it is easy. Chop and drop. That’s it.
Then plate it up and it looks like a gourmet meal. If you don’t have sweet potatoes, use yams, regular, or even blue potatoes. Whatever works.
- 2 Pounds Brussels peeled, trimmed, and cut in half
- 2 Large Sweet Potatoes, cubed
- 1 Sweet Onion, Diced
- 4 cloves garlic, minced
- 4 Strips of bacon, cubed and rendered
- 3 TB EVOO
- 1 TB Garlic Salt
- 2 TSP Pepper
- 2 TSP Southwest Seasoning
- Preheat oven to 400
- Place all items on large sheet tray, drizzle with EVOO and seasoning. mix well to combine.
- Bake for 40 minutes or until potatoes start to crisp.
Breakfast: To utilize this hash at breakfast all you have to do is reheat your hash in a skillet over medium high heat with a little bit of oil, or some of the reserved bacon fat from the bacon you just cooked! Then top with a fried egg. Or if you’re like me you’re going to cook it all at the same time, in the same pan, so it cooks quicker, and there is less cleanup! My favorite way to do this is with Maple Bacon. I fry up a couple pieces to complete my meal.
To plate this breakfast elegantly, stack your bacon on top of your heated hash.
Then top with your fied egg. Keep your egg yolk slightly runny. When you break into it the egg yolk will run into the bacon and the hash bringing the whole dish together!
And finally, savor that perfect bite!
Dinner: Use your hash as a main side dish. This makes dinner really easy because you have vegetable and carbohydrate all in one! Top with grilled chicken, a pork chop, or even a steak!
Ok, after you read all this if you STILL aren’t convinced… a similar, but more complex, recipe made its way onto Tyler Florence’s Ultimate.