I am whipping up some crazy good hashes here lately, that have all the key ingredients: healthy fat, vegetables, herbs and protein. They’ve recently become my go-to meal on a busy weeknight when I can quickly choose 5-7 ingredients, and saute. I typically have something that needs to be used, so I take that 1 ingredient and creatively build around it: last night, I had cherry tomatoes that were on their last day of survival.
Thyme Brussels Sprout Hash
- Bacon, cut into pieces
- 1/2 small red onion, cut into pieces
- 1 bag shredded Brussels sprouts (I use TJ’s)
- 1 1/2 cups cherry tomatoes, halved
- 1 apple, diced into small pieces (sweeter, like gala or pink lady)
- 2 TBSP dried thyme
- Kosher salt/pepp
I started by sauteing the cut bacon pieces (1/2 a package of TJ’s uncured ends and pieces) in a pan until they started to cook, and then added the cut onion, TBSP of thyme, and dash of kosher salt/pepp. I sauteed for a few minutes longer, then dumped the bag of shredded sprouts into the pan and let them cook down to where the bacon and sprouts were just starting to caramelize/brown. Sprouts start out white and slowly turn a pretty rich green as they cook, which makes it easier to know when they’re approaching done-ness. Then I added the cherry tomatoes, halved, and tossed gently to let them warm up. Last, I added the diced apple and remaining TBSP of thyme. I let it cook just a few minutes longer and served. It was so comforting, and as with all hashes, there was plenty leftover for breakfast or lunch the next couple of days 🙂
Tips: Add the “softer” ingredients toward the end to just warm them, this prevents mushiness and watery-ness. Also, with the exception of the apple, I cut everything for this dish directly over the pan, with kitchen shears-so convenient! If you don’t have any, I’d highly recommend getting a pair.
Wonderful recipe ! Quick and easy. Thank you. I will make it with cabbage as I don’t have sprouts right now. Do you think it will work with cabbage ?
Thanks! Yes of course! Just be aware that cabbage typically cooks quicker than Brussels do, so to wilt the cabbage, may require less time 🙂