Time to clean the root cellar to clear way for the new year’s crop. It is early spring and we love to convert our harvest hash to this version with Brussels sprouts leaves. We served this with pork scallopini and eggplant in our March 2013 SKILLETS SHOW.


  • 1 pound sweet potaotes, cubed, 1/2 inch squares, blanched- see chef's note

  • 1 pound Russet potatoes, also 1/2 inch squares, blanched see chef's note
  • 1/2 pound brussels sprout leaves that have been blanced-see chef's note
  • 4 strips bacon, diced
  • 4 ounces butter
  • 2 apples, 1/2 inch dice
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground peppr
  • 1 tablespoon minced rosemary, optional
  • 1 tablespoon minced parsley
  • 1 tablespoon capers, drained
  • EVOO as needed


Chef’s Notes: To blanch the sweet and white potatoes, place two quarts of water into a medium sauce pot with 2 tablespoons salt. Bring to a boil. Drop potatoes into boiling water and reduce to hold a simmer for about 5-8 minutes or until tender. Remove potatoes to a wide shallow container and spread them out to cool. (Refrigerate if not using right away)
Add a little more water to the pot and bring back to boil. Drop in the heads of brussel sprouts. As they begin soften, after 3-5 minutes, remove and drop into ice water to stop cooking. Remove the tiny core on each head and gently lift off the leaves. Cool until needed. Note, you will find not all leaves can be removed. Save those pieces for another use.

At service, render the bacon in a saute pan until crisp; drain off excess fat. Add butter to the pan with bacon over moderate heat until butter sizzles. Add both potatoes and apples for about 3 minutes. Adjust seasoning. add fresh herbs and capers; and just before serving add the brussles spouts leaves until they are warmed. Serve immediately.



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