Skillet Sweet Potato & Brussels Sprouts Hash with Bacon
Prep: 15 minutes
Cook: 25 minutes • Serves: 4
4 slices center-cut uncured bacon
1/2 pound Brussels sprouts, quartered (about 2 cups)
1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
2 teaspoons Pompeian® Olive Oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/2 small onion, chopped
Pure maple syrup (optional)
1.Spray large, deep skillet with cooking spray. Add bacon; cover and cook 5 minutes over medium-high heat; uncover and drain drippings. Cook bacon, uncovered, 5 minutes or until crisp. Transfer to paper towel-lined plate; cool and chop.
2.In large bowl, toss Brussels sprouts, potato, oil, paprika, garlic powder, salt and cayenne pepper. Drain remaining drippings from skillet and wipe with paper towel; heat over medium-high heat. Add potato mixture, cover and cook 5 minutes; uncover and cook 5 minutes or until vegetables are tender-crisp and lightly browned, stirring frequently.
3.Reduce heat to medium; add onion and bacon. Cook 3 minutes or until onion is tender, stirring occasionally. Makes about 3 cups.
4.Serve hash drizzled with maple syrup, if desired.
Approximate nutritional values per serving (3/4 cup):
152 Calories, 6g Fat (2g Saturated), 12mg Cholesterol,
354mg Sodium, 19g Carbohydrates, 4g Fiber, 7g Protein