Paula of bell’alimento shares a hash that you won’t want to miss.
Mushrooms and Brussels Sprouts are both so earthy naturally they pair well together. This hash is so extremely versatile. It’s great for breakfast, brunch or brinner (breakfast for dinner). It so simple to prepare it’s almost a non-recipe. I start buy using Brussels sprouts that have already been shaved for me – meaning they’re ready for me in the bag. It’s a convenience item for sure. If you don’t have that in your store, you can simply cut whole Brussels sprouts yourself or use your food processor. I’ve used baby portobello mushrooms for this recipe but any fresh variety will do. You start with a quick saute of the shrooms and sprouts with a few flavorful friends added to the mix that bring everything together. We’ll end the hash with a sunny side up egg. It’s also optional but recommended.
Roasted Mushrooms, Brussels Sprouts and Bacon Hash
Yield: 2-4 (depending on serving size)
Prep Time: 5 minutes
Cook Time: 15 minutes
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
8 ounces fresh mushrooms – quartered
2 cloves garlic – minced
9 ounces shaved Brussels sprouts
1 tablespoon lemon infused olive oil
2 slices thick cut bacon – cooked crisp and crumbled
sunny side up eggs – optional
Into a large saute pan add oil and butter. Heat over medium heat. Add mushrooms and garlic. Season with salt and pepper. Cook until mushrooms have softened.
Add Brussels sprouts. Season with salt and pepper. Cook until Brussels sprouts have softened.
Finish with drizzle of lemon infused olive oil and garnish with crumbled bacon.
Top with optional sunny side up egg.