Mushroom and Brussels Sprouts Hash... with Bacon

What defines a great hash? Several years ago I posted (link) my view that any really good hash would:

• be crisp with some browned, caramelized  bits, 
• offer soft textures along with the crunch,
• incorporate cooked meat, potatoes, onions  and roasted vegetables, and
• include a seasoning tang or some serious chile heat. 

Hash typically begins with potatoes, but not today. Oh no, the rules changed for a hash based on mushrooms instead of potatoes. There would be no crispy, browned potatoes here, but who could resist caramelized 'shrooms and onions with bacon?! Add some Brussels sprouts because... well, just because they're a favorite Fall vegetable, they are bursting with healthy attributes, and I have some left after Saturday's Potato and Brussels Sprouts hash (link). 

I was not kidding earlier this week (link) when I said I really, really craved a skillet of hash, and that the next batch would have bacon. This second skillet of hash was inspired by JoytheBaker's post with it's meltingly delicious mushroom base. I didn't change much, just added some fresh thyme plus the all-important bacon and its rendered fat, used small white onions instead of shallots and finally, omitted her recommended cooked egg topping. Swap the 'shrooms out for potatoes and you have the base ingredients for my Oven-Roasted Sprouts! No wonder I was so ready to try this mushroom version of hash.

The hash was not a fast-prep dish. It takes a while for the mushrooms to release their liquid, cook down and brown nicely, but you don't want to rush through this step. Steamed 'shrooms are not as tasty or pretty as their slow-cooked, caramelized kin. Most of my time was spent working with the onions and Brussels sprouts, not a difficult chore but I was slowed down by trying to use my left hand for chopping/slicing those little round globes. (No blood was spilled during this event.) 

The result? we enjoyed this vegetable combination at lunch, thinking it more of a side dish than breakfast fare. Perhaps serving an egg on top would have made the difference there. The rich, mellow taste of the bacon-flavored mushrooms shone in this recipe, and that alone was enough to win me over. The sprouts came along for the ride, a pleasant sidekick to the spotlight-grabbing 'shrooms. Crisp bacon crumbles provided a fine topping to each serving, but a tiny internal voice queried, "Where's the crunch of crispy potato that makes this hash?" 

Photo: These large cremini were chopped into 8 wedges each.

Photo: Sprout pinwheels will separate a bit when cooked
.

Photo: Sizzling crisp bacon left a scattering of browned bits in the pan.

Photo: Cremini fill the skillet, ready to cook in bacon fat... yum!

Photo: Cremini turn golden brown as they release their juices and caramelize.

Photo: Lid the pan briefly to heat the Brussels sprouts.

Photo: The seasoned Mushroom and Brussels Sprouts Hash is almost ready to serve.

Mushroom and Brussels Sprout Hash... with Bacon

Serves 2

2 strips thick-sliced smoked bacon (NOT maple-glazed)
1 tablespoon olive oil (if needed)
1 dozen tiny onions, small dice (or several small shallots)
6 large cremini mushrooms, rough chopped
1 large clove garlic, minced
3 to 4 cups shredded Brussels sprouts
1 teaspoon fresh thyme, chopped (or 1/4 tsp dried thyme)
juice of a small lemon (2 to 3 tablespoons), zest optional
salt and pepper to taste

Prep the vegetables:

1. Peel and chop the onions, discarding any papery skin.
2. Clean the mushrooms with a damp paper towel (do not rinse them under running water).Quarter or cut them into bite-sized chunks. 
3. Clean each sprout, slice off the dried-out stem end and discard any discolored outer leaves. Slice into thin rounds horizontally. 
4. Mince or use a garlic press on the garlic clove and rough chop the thyme.

To Prepare:

1. Use a medium cast iron skillet to cook the bacon until it renders its fat and crisps up. Remove the bacon and set aside but leave the drippings and crispy bits in the pan.
2. Add the diced onion to the pan and cook over medium heat until softened and beginning to brown. Add the mushrooms with a generous sprinkle of salt and cook until they release their liquid and begin to brown. Stir or flip with a spatula occasionally to insure most 'shrooms contact the pan. Add the garlic and fresh thyme, stir in and cook until fragrant (about one minute). 
3. If the pan looks dry at this point, add a bit of olive oil. Add the sprouts and fold in or toss to combine with the mushrooms. Cover and cook for 2 or 3 minutes to warm the mixture. Remove the lid, increase the heat to medium high and cook until the sprouts just begin to crisp and the mushrooms are browned. 
4. Remove from the heat. Sprinkle the lemon juice over the top and fold or toss to mix. Plate and scatter crisp bacon bits over each serving. 

Notes:

• The hash is best served warm and enjoyed immediately, though I would be tempted to reheat and eat some the next day if there were any left over.
• I ate my serving without any extra condiments. As usual, RL topped his with some additional seasoning, this time he chose Heinz 57 Sauce. 
• The dish rated two thumbs up, but it may be a while before Brussels sprouts make another appearance at the table. (Two days in a row was too much for one of us.)

Potato Hash with Brussels Sprouts and Fennel

I am easily influenced by the many tempting recipes and photos I find online. This week is a perfect example, and the reason I am making hash for breakfast... again. I should stay out of the kitchen for a couple of weeks, the 30 stitches in my right arm need time to heal, but left-handed chopping works if I'm very slow and careful. 

This post for potato and Brussels sprouts hash (by J. Kenji Lopez-Alt at Serious Eats) launched my renewed interest in hash, and then Joy the Baker's mushroom and sprouts recipe and photos finished me off completely. I really, really craved a skillet of crispy, savory hash. All that left was the question of potatoes or mushrooms. I already knew there should be bacon involved. "Mushroom and Maybe Potato Hash with Bacon, Kale, Brussels Sprouts, Onions and of course, Bacon and Topped With Eggs", might be a bit too long for a catchy blog post title, but it sounded heavenly to me. 

Reality set in. There were w-a-y too many ingredients to incorporate into just one skillet of hash, and my favorite cast iron skillet is only 8 inches wide. Those delicious individual flavors would be lost in the scrum. An obvious solution was to cook different combinations and play with the ingredients over several days. No problem there, I can make hash day after day after day. Several of my hash recipes are already posted here and here, though I usually create each new skilletful off the cuff.

Skillet One began with a riff off Kenji's vegetarian recipe. It combined potatoes, Brussels sprouts, onion, fennel with some non-vegetarian chicken andouille sausage. Then salt and pepper, fresh basil and parsley, lemon zest and smoked salt joined the mix. What? no bacon? No, I thought the smoked salt might handle that flavor component. I topped my serving with an oven-baked egg and, as usual, RL went with hash, no egg, and an overly generous dollop of salsa on top.

Photo: Cooked Yukon Gold potatoes drain and cool

Photo:Fennel, andouille, parsley, Brussels sprouts and onion; missing are the basil, lemon and smoked salt

Photo: Vegetables join the skillet of browned potatoes

Photo: The hash is ready for eggs and a finish in the oven

The result: The hash was pleasant enough, and we cheerfully ate every bit of it. Though filling and fine for a family breakfast, it was not special enough for a company meal. It was just... hash. I love fennel, but could not locate it as a separate, licoricey taste. Even the sprouts were quite mildly well behaved. Smoked salt was a major flavor hit as a finish, but that's no surprise. I'm tempted to drop the smoked salt and the andouille next time, and substitute smoked bacon instead for the delicious salty/smokey/fat combination that I missed. Or maybe I'll just move on to a mushroom and sprouts hash, ignoring the potatoes a la Joy the Baker. Next time I guarantee, there will be bacon.

Potato Hash with Brussels Sprouts and Fennel

2 generous servings

4 medium Yukon Gold potatoes, unpeeled, 3/4-inch dice
3 tablespoons canola oil, divided
6-8 large Brussels sprouts, sliced thin vertically or shredded
1 link spicy chicken Andouille sausage, diced (optional)
1 small fennel bulb, sliced thin vertically
1 small white onion, diced
1/4 cup flat leaf parsley, rough chopped
1/8 cup basil, julienned
salt and pepper to taste
zest and juice of 1 lemon
2 eggs (optional)
smoked salt to finish

Preheat the oven to 425 f. Slice and dice the vegetables, sausage, and herbs. Zest and juice the lemon. Combine the parsley, basil and lemon zest; place in a small bowl and set aside. Now you're ready to cook.

Put the diced potatoes into a small pan, cover with generously salted water and bring to a boil. Reduce the heat to a rolling simmer and cook until barely tender (about 3 minutes). Drain and set aside.

Add 2 tablespoons of the oil to a cast iron skillet and heat over medium-high heat until the oil shimmers, but don't let it smoke. Add the drained potatoes and spread into a single layer. Add salt and pepper to your liking and let the potatoes cook undisturbed for several minutes until their bottoms begin to brown. Turn and cook until browned on most surfaces (this will take roughly 5 minutes). Be gentle when you turn the taters, you don't want to mash them.

Add the remaining 1 tablespoon of oil, the sausage (if you're using it), shredded sprouts and fennel to the skillet and cook for 2 or 3 minutes to warm and soften the leaves. (If you did not use spicy sausage, this is the time to add a dash or two of your favorite hot sauce.) Add the onion and cook, turning over occasionally until the vegetables just begin to get crispy. 

Remove  from the heat, stir in half of the lemon zest, parsley and basil mix. Use a large tablespoon or ladle to press 2 depressions in the hash and gently break an egg into each spot. Place the skillet in the preheated 425 f oven  and bake until the eggs are done to your preference (whites are set sufficiently after 4 minutes in my oven).

Remove from the oven and sprinkle with lemon juice and the remaining lemon zest, parsley and basil mix. Serve and top each serving with a sprinkle of smoked salt. Have bowls of hot sauce, salsa and/or sour cream available.