Sautéed Brussels Sprouts Hash

Sautéed Brussels Sprouts Hash
  • 1 lbs Brussels sprouts, diced
  • ½ lbs thick bacon, diced
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • ¼ c toasted pine nuts, chopped
  • ¼ c beef stock
  • 2 tsp flour or Wondra
  • ⅛ tsp ground mace
  • 1 tsp Kosher salt
  • 1 tsp ground black pepper
  1. Sauté bacon in a pan over medium heat until crispy and then remove meaty bits from pan, leaving the fat behind. We will use them later.
  2. Turn the pan to high so that the pan is as hot as possible without making the fat smoke. Add the Brussels sprouts into the fat and stor to coat them all. Sauté the sprouts in the fat until almost cooked through and some leaves are carmelized.
  3. Push the sprouts to the side of the pan to create an opening in the center. Melt the butter in the well and then add the garlic to the opening and allow to sauté for about 1 minute. Mix the garlic in with the sprouts.
  4. Create another opening in the middle of the pan and pour in the beef stock and pepper. Sprinkle in the flour or Wondra, mix to remove lumps, and allow the sauce to thicken slightly. Add extra stock or Wondra as needed.
  5. Stir everything together so that the sprouts are all covered with the gravy. Add in the bacon, pine nuts, salt, and mace, and then mix thoroughly.