64ºF

Brussel and Apple Hash

Recipes from 11/5/16 by Chef Michelle Bernstein

3 strips of bacon, small diced
1 shallot, julienned
2 garlic cloves, smashed
4 cups Brussels, quartered
1 apple, Honeycrisp if available, sliced thin using a mandolin
½ cup chicken broth
1 lemon
½ teaspoon rosemary, finely chopped
Eggs, to top
Salt and pepper

In a sauté pan over medium heat cook the bacon until it renders its fat, remove half of its fat.  Add the shallot and garlic and cook for 1 minute.  Add the Brussels and cook for 3-4 minutes to give them a little color.  Add the apple, broth and reduce by half, stirring gently.  Add the juice of ½ lemon and rosemary; taste for salt and add pepper.  Serve with or without a fried egg on top.