Place large skillet over medium-high heat with olive oil. When oil is heated, add strips of bacon and thyme. Let bacon cook about 5-7 minutes or until it reaches your preferred bacon doneness (I like mine chewy, my boyfriend likes his crisp).
Remove bacon from skillet and place it on paper towel. In same skillet with the bacon fat and oil, add garlic, brussel sprouts, potatoes and onion. Let cook until vegetables start to brown, stirring occasionally. Add salt and pepper to taste.
Now, add the chicken stock and let the vegetables steam until stock evaporates and vegetables are tender. At this point, add bacon back to the hash, as well as the vinegar. Balsamic would be best, though I used white wine vinegar and still turned out great. Let cook a few more minutes so that the vinegar can reduce and the bacon warms up again.
Serve and enjoy.
Notes: I think a good cheese grated on top would be a great addition. Experiment with onions and potatoes. Fingerling or purple potatoes would work well too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (104g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 120 (77%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 20.8mg||6 %|
|Sodium 358.4mg||12 %|
|Potassium 141.4mg||4 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.4g|
|Protein 4.9g||7 %|
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Calories per serving: 156
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