Brussels Sprout and Bacon Hash

This week has been filled with rainy days.  I'm loving it because reminds me of home and it certianly takes the edge off of living in the desert for a little while.  The sky has been full of clouds and has made the sunrise and sunsets absolutely glorious with all of their majestic gold and purples.  This morning, when I walked into the living room I noticed the room was filled with golden-orange light.  I quickly stuck my head against to view an amazing sunrise.  It was great timing since my neighbor (another pilot in my husband's squadron) happened to walk to his car at the same time I was gawking at the sky.  We had a brief moment of eye contact and then I quickly peeled my face off the window and walked away, denying that he'd just seen me in my pajamas, at 6am, with my head stuck to the window.  I'm obviously still getting used to this on-base living situation...

Last week Carli from Velvetta Ain't Food (I love that name, don't you?) commented that one of her favorite vegetables is brussel sprout hash with bacon.  I've never been a fan of brussel sprouts, but I'm a huge fan of bacon so I decided to give it a try.  I know that brussels sprouts can be quite bitter so I referred to my favorite vegetable cookbook and used their method of simmering the little gems in salted water to draw out the bitterness.  When everything was sautéed together the sprouts were buttery and sweet with bits of sweet onion and salty bacon.

I was shocked when the entire family devoured it.  Even my kids, who usually won't touch brussel sprouts with a ten foot pole went back for more.  I'm embarrassed to say the four of us ate the entire pan shown above.

Brussels Sprout and Bacon Hash
Serves 4-6

1 pound brussels sprouts, ends cut off
1/2 teaspoon salt
3/4 cup water
6 slices of bacon, chopped (organic, nitrate-free and pastured preferred)
1 onion, chopped

Combine brussels sprouts, water and salt in a large saucepan.  Bring to a boil, cover with lid, and lower heat to a simmer.  Simmer for 8-10 minutes, until a knife inserted into brussesl sprout goes in without any resistance.  Strain brussels sprouts and finely chop them.

Cook bacon, over medium heat until crispy.  Remove bacon with a slotted spoon.  Add onion to pan and saute in bacon fat until soft and caramelized, about 8 minutes.  Add chopped brussels sprouts and saute with onions for 5 minutes.  Add bacon, season with salt and pepper, and serve.