This Brussels sprout hash is incredible and yields the perfect combination of salty, sweet, and savory. It’s a beautiful thing, folks. I literally threw it together the other day for lunch, and oohed and aahed the whole time I ate it.
This recipe came together on a whim and without a plan, which is one of my favorite ways to create and test recipes. There has to be motivation and joy behind it though, otherwise, things are likely to not work out.
Brussels Sprout Hash
- 1/2 Tbsp coconut oil
- 1 cup Brussels sprouts, trimmed and quartered
- 1/4 cup leek, chopped
- 1/2 Lady Alice apple, diced (pink lady would also be great)
- 2 pieces prosciutto, chopped (I used Applegate brand)
- 1/2 Tbsp Dijon Mustard
- Splash of chicken broth, preferably homemade
- 1 Tbsp pecans
- Pepper to taste
- Melt the coconut oil in a large pan over medium heat. Add the leek and brussel sprouts, and season to taste with pepper. Saute for about 5 minutes or until Brussels sprouts are browned.
- Next, add the apple and prosciutto, and continue to cook for a few minutes more. Mix in the Dijon and chicken broth, and let cook for a minute or two longer. Stir in the pecans, remove from heat and serve.