Bacon And Brussels Sprouts Hash - Tyler Florence

• 1 tablespoon olive oil
• 4 slices thick-cut bacon, cut in 1/4-inch strips
• 4 sprigs fresh thyme
• 2 pints Brussels sprouts, trimmed of outer leaves and halved
• 1 lb fingerling potato, halved lengthwise
• 1/2 lb red pearl onion, peeled
• kosher salt
• ground black pepper
• 1/2 cup chicken stock
• 2 tablespoons balsamic vinegar
• 1/4 cup chopped fresh flat-leaf parsley

1. Pour oil into a skillet over medium-high heat. When shimmering, add bacon and thyme. Stir occasionally until bacon is crispy; remove to a paper-towel-lined plate.
2. Add Brussels sprouts, potatoes and pearl onions to bacon drippings. Season with salt and pepper. Stir occasionally until golden-brown.
3. Add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated. Add balsamic vinegar, parsley and reserved bacon bits. Stir well and serve.

olive oil, bacon, thyme, brussels, fingerling potato, red pearl onion, kosher salt, ground black pepper, chicken stock, balsamic vinegar, parsley

Taken from www.food.com/recipe/bacon-and-brussels-sprouts-hash-tyler-florence-337402 (may not work)