Stovetop Brussels Sprouts Hash With Crispy Sage And Walnuts
Wow your brunch guests with this comforting hash. It is also perfect for fast weeknight meals when getting dinner on the table quickly is a priority. This hash pairs well with Steak & Frites.
Stovetop Brussels Sprouts Hash With Crispy Sage And Walnuts
RecipeSavants.comWow your brunch guests with this comforting hash. It is also perfect for fast weeknight meals when getting dinner on the table quickly is a priority. This hash pairs well with Steak & Frites. Smart Recipes, American Recipes, Pork Recipes, RecipesPorkAmericanStovetop Brussels Sprouts Hash With Crispy Sage And WalnutsPT45MServes 6
Ingredients:
3 Tablespoons Butter6 Large Fresh Sage Leaves0 To Taste Salt0.33 Cup Walnut Halves1 Medium Yellow Onion0.5 Cup Pancetta Or Bacon1.5 Pounds Brussels Sprouts0.25 Cup Vegetable Broth2 Teaspoons Apple Cider VinegarIn an 8-inch skillet, melt 2 tablespoons of butter over medium heat and cook sage leaves for about 2 minutes, turning once with a fork. Transfer the sage leaves onto a paper towel lined plate and sprinkle with a pinch of salt. Then, crumble them.Heat the same skillet over medium-low heat and cook the walnuts for about 3 minutes. Remove from heat and keep the skillet aside.In a 12-inch skillet, melt remaining 1 tablespoon of butter over medium heat and sauté pancetta and onion for about 10 minutes. Add Brussels sprouts and stir to combine. Add broth and cook, covered for about 10 minutes.Increase heat to medium-high and cook, uncovered for about 5 minutes, stirring occasionally. Remove from heat and stir in vinegar. Serve immediately with the topping of walnuts and sage.