As you can guess I have been spending a lot of time in Nashville lately which means I get to try new restaurants and find inspiration! Nashville is quickly becoming a hub of food culture. With all the different districts(The Gulch, East Nashville, Germantown, etc.) and the identities within each district some really talented chefs have made their way into their niche market and are making their mark. One restaurant in particular I tried recently was the Eastland Cafe. Everything I had there was delicious but one bit of inspiration I walked away with? The idea of brussel hash. I was introduced to this incredible Charred Brussel Hash which featured brussel sprouts, asparagus and potato. What I loved about it is that potatoes were the featured ingredient in the side dish, the veggies were, which still allowed me to feel good about eating them all, which ofcourse I did. I tried my hardest to tell everyone at the table how awful they were so I didn't have to share. "Trust me...You don't want to try them, their just terrible...I hate to waste them so I'll just MAKE myself" Just kidding, I'm a good food-sharer and if you don't think you'll like something I want to share...I'm a great force-feeder! I come by it honestly.
1/2lb asparagus, cut into 1 inch pieces
1/2lb potatoes (baby or fingerling)
1/4 cup chopped onion
1/4 cup chopped bacon
1-2 Tbsp olive oil
2 tsp minced garlic
1/4 cup water
salt and pepper
Saute onion, garlic and potatoes over medium-high heat for 3-5 minutes. Add in brussel sprouts and asparagus, salt and pepper and toss. Let cook, stirring occassionally, for 7-8 minutes. Allow sprouts to char a bit before stirring and allowing to char again. Add water and let steam for 5 more minutes or until potatoes and brussel sprouts are cooked through. The brussel sprouts should be tender but should remain bright green - aside from the charred bits ofcourse!
Side Note:
I made these as a side dish for Beef Wellington when I made dinner for my friend Sloane from Sweat and Sequins and her husband Invisible Dave - You might remember his name from my Simple Cinnamon Roll post. They loved them as much as I knew they would!
Pair your Brussel Hash with any of the following for a perfect meal:
Patsy's Halibut
Seared Ahi Tuna
Balsamic Glazed Pork Tenderloin
