Brussels Sprouts Hash

• 1-1/2 cups extra virgin olive oil
• 1-1/2 gal. Brussels sprouts, rough chiffonade
• 3 cups shallot, thinly sliced
• 1-1/2 cups dry sherry
• 1-1/2 qt. sweet potatoes, peeled, medium dice, roasted
• 3 cups OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked, diced Rite Aid 2 For $7.00 thru 02/06
• 2-1/4 cups GREY POUPON Country Dijon Mustard

1. Heat oil in saute pan on high heat.
2. Add sprouts; cook until some leaves start to turn brown and crisp.
3. Remove from pan; set aside.
4. Add shallots to same pan; saute on medium-high heat until translucent and golden brown.
5. Deglaze the pan with sherry.
6. Stir in sprouts, potatoes, bacon and mustard; cook on medium heat until heated through, stirring frequently.

extra virgin olive oil, brussels sprouts, shallot, sherry, sweet potatoes, oscar mayer, poupon

Taken from www.kraftrecipes.com/recipes/brussels-sprouts-hash-136329.aspx (may not work)