Potato and Brussels Sprout Hash with Apples and Bacon
Aaaaand I’m back with Hash #2 for this week- a delectable, and oh-so-seasonal, fingerling potato and brussels sprout hash with apples and bacon. I loved this one.
Still working on getting the hang of this new camera and am not very pleased with these photos. You see, I tried to do a thing, and that thing didn’t really work, and then I kind of ate the food. It’s a good lesson in not getting ahead of myself, and being patient. I can deal with the learning curve, so long as practicing involves eating tasty foods. And luckily, for me, it does!
I’ve never had a whole lot of patience when faced with learning new skills. Like most folks, it’s really easy for me to adopt new interests and projects, but once I face a road-block that’s where I drop off. It’s really disheartening, and kind of makes me feel like a coward and an asshole. There’s nothing super-human about me that would enable me to prance straight to the finish line, when it comes to things that everyone else is content working at. And even if there was, how much real satisfaction could possibly be gleaned from that? Next to none. I’m simply not that special, though my time as a cellist led me to believe otherwise at a young age, much to my detriment. That’s a story for another time. Bottom-line: there’s nothing wrong or shameful about needing to try to make something happen. Tenacity is admirable.
Surely this reads as a pretty gloomy post, but really, it’s the opposite. As I mature, it becomes clearer that I need to challenge that modus operandi, if I’m ever going to feel like I’ve accomplished anything on my own. And at this point in my life, I really don’t feel like I have. And that’s why I’m really doing this blog- to choose to work at something that is hard and unfamiliar and doesn’t just come naturally, and learning that it’s okay to feel uncomfortable and failure-ish along the way, as long as I keep going. It’s giving me hope, and purpose, and those items have never come automatically for me.
That’s what this blog about, for me. But for you, it can just be about the food 🙂
Let’s get back to that hash!
- 4 strips thick cut bacon, cut into 1/2" chunks
- 1/2 large shallot, roughly chopped
- 1 small granny smith apple, roughly chopped
- 1 dozen brussels sprouts, halved
- 6 small or fingerling potatoes, diced
- 1/2 t. paprika
- 1/2 t. cayenne pepper
- 1/4 c. water
- salt and pepper, to taste
- 4 eggs
- Cook bacon in a large skillet (that has a lid) over medium heat until crispy. Remove to a plate, but
- leave as much rendered fat in the pan as possible.
- Saute shallot and apple with some salt and pepper until starting to soften, about 5 minutes. Remove to the bacon plate.
- Increase heat to medium high. Add a little olive oil, if needed, to coat pan. Toss in brussels sprouts and potatoes, and season with paprika, cayenne, and salt. Stir to coat everything evenly.
- Add water to pan, cover and cook 5 minutes. Uncover, stir, recover, and cook another 5 minutes.
- Uncover. Add bacon and apples back into pan, stir, and arrange in an even layer. Crack eggs on top of the hash. Cover, and cook until egg whites are set and yolks are cooked to preferred hardness, about 5- 7 minutes for runny yolk.
- Garnish eggs with a sprinkle of paprika before serving.