Dat Hash

I've had a couple of requests for this recipe so I thought I would toss it up here on the blog. This is my almost famous Brussels sprout hash, which has become a staple of my Sunday brunches. Since I cut sugar and grains from my diet at the beginning of July, I'm doing a lot more veggies, protein, and fat, so my table is probably going to be seeing a lot more of this favorite. It's low carb with enough fat and protein to make it a great way to start the day. To make this vegan, simply leave out the bacon and sub your favorite oil that has a decent smoke point. 

Ingredients:

• 4 slices uncured bacon (Safeway and Wegman's both have delicious store-brand varieties)
• A bunch of fresh Brussels sprouts, quartered lengthwise (Sorry, but I never notice how much I'm buying... I get enough to fill up my cast iron skillet. Probably 1-2 lbs should do you)
• 1/4 - 1/3 c. your favorite nuts, chopped up (I've used cashews, pistachios, almonds, and pecans. They're all good, but I think pecans are my favorite for this)
• 2 - 3 T. balsamic vinegar (Red wine vinegar will do in a pinch. Flavored balsamics are dreamy in this. I like to use the maple balsamic from Lebherz Olive Oil & Vinegar Emporium)
• Salt and pepper to taste

Directions:

• Fry up the bacon in a cast iron skillet over med-high heat until it is about 75% done. Remove from pan and drain on paper towels. Leave the drippings in the pan.
• Add the quartered Brussels sprouts to the pan. I've found this dish is best if the sprout pieces are not uniform. Throw in big chunks, single leaves, etc. This gives you a variety of textures and flavors when it's all done.
• Fry the sprouts over medium heat until they start to turn darker green and some of the smaller pieces begin to blacken. Tear your bacon into pieces and throw it back into the pan. Toss your nuts in now as well.
• Continue to fry over medium heat, stirring frequently to keep it from sticking to the pan. You may need to add a splash of oil, depending how greasy your bacon was. Fry until the biggest chunks of sprout are tender, or until your hash is just about the desired level of char. (I tend toward more char because I love the sweet nutty caramelization on the sprouts when they're really dark.)
• When you're pretty close to being done, go once or twice around the pan with your vinegar and stir. You can be more generous with the vinegar, depending on your taste. Add salt and pepper to taste (go easy on the salt; the bacon may be enough). Cook for 2 more minutes, and you're ready to serve! 

This dish is great with a couple runny fried eggs on top, or served alongside a steak. You can also make it a day ahead. Just don't cook it quite as long, and finish frying it in the cast iron just before serving.