This savory fingerling potato and brussel sprout hash is all dressed up for the holidays!
Ingredients
4slicespancettacooked till crispy and chopped (vegetarians skip this step...it's still delicious!)
3Tablespoonsolive oilbutter or ghee
1red bell pepperthinly sliced
6shallotspeeled and thinly sliced
1/2lbsmall Brussels Sproutscut into halves or quarters (depending on size)
1/3lbfingerling potatoesabout ten thinly sliced
Sea salt and freshly ground pepperto taste
fresh pomegranate seedswhen in season
Directions
Prep ingredients.
Place pan on medium-high heat. Add pancetta, cook till crispy, set on paper towels, and set aside. Add butter to the pan with pancetta fat. When melted add red peppers.
Saute for five minutes, stirring frequently.
Add brussels sprouts, potatoes, and shallots.
Cook for approx 20 minutes or until veggies are cooked with brown edges.
Chop pancetta and add to pan. Stir.
Sprinkle with sea salt and pepper to taste. (you won't need much salt if you used pancetta)
Place on a platter and garnish with fresh pomegranate seeds.