Bev likes to watch the Today Show and especially the cooking segments, often saving the recipes and recently, she liked the hash part of this recipe: Filet mignon with sweet potato and brussels sprout hash and fine herb yogurt by Chef Eric Gabrynowicz - click the link to see what he did with it.
We like Brussels sprouts steamed, then sautéed in a garlic, lemon, butter sauce and topped with crispy bacon and parmesan cheese and we had some leftover Alfredo sauce (garlic, butter, and parmesan), so this was our hash recipe:
1 large sweet potato, sliced in ½“ pieces, steamed to almost done, then ½” dice
1 lb brussels sprouts, trimmed and sliced thinly lengthwise
3 slices crispy fried smoked bacon, diced, Benton’s of course
Almost ½ cup alfredo sauce from ravioli night
2 wedges juicy lemon, squeezed, or to taste
Preheat pan, add 2 tbsp olive oil, and diced sweet potato.
When potatoes have browned for a few minutes, add the sprouts and bacon and cook until they’ve browned a little.
Then add the Alfredo and lemon juice and continue cooking to desired level of doneness for the sprouts.
We served this with some smoked bone-in chicken breasts from BBQ day, which were nuked for 1 ½ minutes and put under the broiler skin side up until crisp – 7-8 minutes.Bev’s comment – “Wow darlin, that was a five star meal.” I love to please my honey and this may become the new brussels sprout dish. I have no idea how the recipe would be as written, but it will have to go a long way to beat this and trust me, as weird as it sounds, brussels sprouts and sweet potatoes are very complimentary to one another.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Bean And Sausage Soup
Two years ago: Two Outstanding Breakfast Meals
01/16/2012 meal date