Monday, November 25

Thanksgiving Bacon Autumn Hash

Healthy. Hardy. Colorful. Easy.

When Thanksgiving is near, and my fridge is loaded full of fall earthy root vegetables I find this hash to be the perfect breakfast or brunch offering. Leftover roasted veggies leftover from the Thanksgiving meal easily adds flavor with minimal effort when reheated with fresh sauteed vegetables. This year I couldn't wait for the leftovers and really was thankful I didn't. I know already have a veggie hash on my blog but this has BACON & brussel sprouts in it.... amazing flavor combo! The apple sweetens up the potato, and by roasting the onion and brussel sprouts together the flavors are given a new depth and texture. Even people like my husband who aren't a fan of brussel sprouts (because of bad memories of the mushy green round veg) will eat this :) 

Thanksgiving Bacon Autumn Hash
recipe adapted from: Martha Stewart Magazine Jan 2013
serves 4
prep + cooking time: approx 1 hr 10 minutes * Majority of this time can be done 1-2 days before. 

1 1/2 cups (9oz) brussel sprouts, trimmed & halved
1 Tbs olive oil
1 apple, cored
1 Tbs butter unsalted organic
4 slices of bacon (approx 8-9 oz)
2 red potatoes (approx 12 oz), halved
1 tsp course salt
1/4 tsp black pepper
1 yellow onion,peeled, halved
*optional: Leftover veggies such as carrots, yam, parsnips, sweet potato, any vegetable not mashed would probably work - see step 11. 

1. Preheat the oven to 375. 

2. Spread the veggies on the baking sheet/tray

3.Toss the veggies with the salt, pepper, and olive oil. 

4. Fill the center of the apple with the butter. 

5. Add the apple to the sheet with the vegetables and roast them together. 

6. Veggies will be roasted for 40-45 minutes. 

7. Apple will be roasted for 30 minutes. Carefully remove it early from the pan and set it aside. *Everything up to this point can be done the day before and just covered in a dish in the fridge. 

8. While vegetables are roasting cook the bacon until crisp on the stove - approx 10-12 minutes. Drain majority of the bacon fat away reserving a little bit for sauteing the roasted vegetables together. 

9. When the vegetables are done roasting cut them into bite size pieces.

10. Cut the apple into bite sized pieces. 

11. Put the apple, diced vegetables, and bacon into the pan and saute them until heated through - stir occasionally (5-10 minutes). *If you have any leftover roasted or cooked vegetables that you think might work - add them in here so they can be heated and mixed in. 

12. In a separate pan - cook some eggs - your choice to serve along side or up over the top. Personally I love a little egg yolk over a bed of yummy root veggies but that's just me. 

Possible sides: Coffee, Toast, Biscuits, Rolls, Pumpkin bread or some other fall treat :) 

Enjoy your Thanksgiving!
From my happy kitchen to yours

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