bacon-brussels sprouts hash

Bacon-Brussels Sprouts Hash

It’s the day after Thanksgiving. You have leftovers. You don’t want any more turkey. What are you going to do?

Make this.

2 large russet potatoes
1/2 cup kosher salt
10 large brussels sprouts, cleaned and quartered
3 slices thick-cut bacon, large diced
½ medium onion, peeled and medium diced
1 tablespoon thinly sliced garlic
2 teaspoons chopped thyme

Cooking the potatoes. Peel the potatoes and cut them into 1-inch pieces. In a large pot, cover the potatoes with 4 cups of cold water and ¼ cup of the salt. (Trust us. You want to salt the water well.) Bring to a boil and reduce the heat to medium-low. Simmer the potatoes until you can pierce them easily with a knife, about 15 to 20 minutes. Drain them and set them aside.

Blanching the brussels sprouts. Using the same pot, bring another 4 cups of water and ¼ cup of kosher salt to boil. Put in the brussels sprouts and cook for 3 minutes. Drain them and plunge them in a bowl of ice. When they are cold, drain them and set aside.

Rendering the bacon. On medium heat, cook the bacon pieces. When they are crisp, remove the bacon from the fat and set it aside.

Making the hash. Add the onion and garlic to the bacon fat. Cook, stirring frequently, until they are soft and translucent, about 4 to 5 minutes. Add the thyme and cook until it releases its fragrance, about 1 minute. Add the cooked potatoes and cook, tossing them occasionally in the pan until they begin to brown, about 4 to 5 minutes. Add the brussels sprouts and cook until everything is heated, about 4 to 5 minutes.

Serve immediately.

Feeds 4 to 5 (or 2 people, if they are really hungry).