~from Savoring Time in the Kitchen
Serves 2
1 tablespoon vegetable oil
2 ounces pancetta or bacon, diced
2 large russet potatoes, peeled, diced, rinsed, and well-drained
1 leek, white and very light green part only, sliced in half lengthwise, washed and sliced thin
4 green (spring) onions, white and some of the green part, washed and sliced thin
8 medium Brussels sprouts, outer leaves removed and sliced thin
1 tsp salt, plus more to taste
freshly ground black pepper to taste
2-3 tablespoons freshly grated sharp Irish cheddar (such as KerryGold)
2 tablespoons unsalted butter
2 tablespoons freshly chopped Italian parsley
Note: Feel free to substitute kale, broccoli, cabbage or arugula in this recipe.
Heat a large, heavy frying pan (I used cast iron) over medium to medium high heat. Add the diced pancetta or bacon and fry until crispy and well-browned. Remove with slotted spoon and set aside. Remove all but about 1-2 tablespoons of drippings in the pan. Remove from heat.
Dice the potatoes and put into a bowl with cold water. Change water once or twice until water is clear and much of the cloudy starch is removed. Drain thoroughly and dry with paper toweling.
Slice the leek, green onions and place in a small bowl next to the stove. Do the same for the Brussels sprouts.
Reheat the drippings in the frying pan to medium high and add the potatoes. Cook in one layer until crisp and browned on the bottom. Stir occasionally until browned all over, reducing heat if they are start to burn. This will take about 15 minutes.
Add green onions and leek and keep stirring until they are softened.
Add the cooked pancetta or bacon and continue stirring.
Add the sliced Brussels sprouts. Cook and stir until they are just tender and still bright green.
Add the shredded cheddar cheese and season with salt and pepper to taste.
Sprinkle with chopped parsley and serve.
Inspired by Food Wishes