BRUSSELS-SPROUT BACON HASH
MAKES 2 SERVINGS.
1 potato, diced
Salt and Pepper
1 tbs balsamic vinegar
2 slices bacon
1/2 tbs plus 1 tsp oil
1 onion, chopped
1 clove garlic, minced
1/2 pound Brussels sprouts, quartered lengthwise
1/2 cup chicken broth
2 eggs
Place potatoes in a pan, cover with salted water. Bring to a boil, cook until potatoes are tender. Drain, pat dry. Fill pan 1/2 full with water. Add 1/2 tbs vinegar, bring to a simmer. Cook bacon in a skillet until crisp. Transfer to paper towels, then crumble. *Add 1/2 tbs oil to skillet, add potatoes and onion, cook until golden on one side. Toss, cook 3 min. Add garlic, saute 1 min. Season with salt and pepper, transfer to plate with bacon. Add remaining oil and Brussels sprouts to skillet, saute 2 min. Add broth, cook until sprouts are tender. Stir in remaining vinegar. Return potato mixture and bacon to skillet, season with salt and pepper. *Crack each egg into a cup, tip each egg into simmering water in pan. Turn off heat, let sit until eggs are set, transfer eggs to a paper towel lined plate. Divide hash among 2 plates, top each serving with an egg. Sprinkle with salt and pepper. SERVE & ENJOY...
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