Brussels Sprout Hash with Caramelized Shallots and Pancetta

serves 8-10


4 Tablespoons unsalted butter, divided

1/2 pound shallots, thinly sliced

2 Tablespoons red wine vinegar

2 teaspoons granulated sugar

1 Tablespoon extra-virgin olive oil

4 ounces diced pancetta

1 1/2 pound Brussels sprouts, trimmed and sliced into 1/8-inch thick slices on a mandoline

1 cup chicken broth

Kosher salt and freshly ground black pepper


In a medium skillet over medium heat, melt 3 tablespoons of butter.  Add the shallots and season with salt and pepper.  Sauté until soft and golden, about 10-15 minutes.  Add the vinegar and sugar and continue to cook until brown and glazed, about 5-10 minutes.  Remove from the heat; set aside.


In a separate large skillet, heat the oil over medium heat.  Add the pancetta and cook until browned and crisp, about 5-7 minutes. Using a slotted spoon, remove the pancetta to a paper towel lined plate to drain; reserve the fat in the pan.  Increase the heat to medium-high and add the sliced Brussels sprouts. Sauté until lightly browned at the edges-- about 5 minutes. Add 1 cup chicken broth and the remaining tablespoon of butter.  Cover and cook for 3 minutes.  Uncover and cook, stirring occasionally until the sprouts are tender, but still bright green and most of the liquid has evaporated-- about 3 minutes more.  Add the shallots and pancetta; season with salt and pepper and toss to combine. Enjoy!


Printed from thegalleygourmet.net