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–+ servings
Ebonie Garnica

Brussels Sprouts And Bacon Hash For Full GAPS

A Full GAPS side of finely chopped tender Brussels sprouts, browned onion and crisp homemade salt-cured bacon. Finish the vegetables in the rendered bacon fat.
Print Recipe
Servings: 4 servings
Course: Full GAPS, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Brussels sprouts Trim dry ends and damaged outer leaves; keep whole for simmering.
  • 1/2 teaspoon natural salt For the saucepan; extra seasoning is separate.
  • 3/4 cup filtered water Measured liquid for the covered simmer.
  • 6 slices homemade salt-cured bacon Prepared ahead using the linked salt-only home cure; chop before cooking.
  • 1 onion Chopped.
  • additional natural salt and freshly ground black pepper To taste after the bacon is returned.

Equipment

  • Large saucepan with a lid
  • Colander
  • Cutting board and knife
  • Large skillet
  • Slotted spoon

Method
 

  1. Trim the dry stem ends and remove damaged outer leaves. Keep the Brussels sprouts whole.
  2. Put the whole sprouts, measured water and initial salt in a lidded saucepan. Bring to a boil, cover and reduce to a simmer. Cook for 8 to 10 minutes, checking that a knife enters the center without resistance. Drain thoroughly.
  3. Let the sprouts cool enough to handle, then chop finely. Leave small pieces and loose leaves rather than mashing them.
  4. In a separate skillet over medium heat, cook the chopped bacon until crisp. Lift it out with a slotted spoon, leaving the rendered fat in the skillet. This can overlap the saucepan simmer.
  5. Add the chopped onion to the bacon fat. Cook, stirring, for about 8 minutes, until soft and caramelized.
  6. Add the drained chopped sprouts and sauté with the onion for 5 minutes. Return the crisp bacon, stir through, and taste for extra salt and pepper. Serve hot.

Notes

One full batch serves four to six; the card starts at four servings. At 2×, the batch serves eight to twelve. Every measured ingredient doubles; finishing salt and pepper remain to taste.
Allow 8 to 10 minutes for the covered simmer, about 8 minutes for the onion, and 5 minutes for the final sprouts. You also need time for preparation, boiling and cooking the bacon until crisp.
Use the linked homemade salt-only bacon, prepared ahead, without sugar, chemical curing salt or smoke flavor. Keep its rendered fat for cooking the onion and sprouts; no separate butter or oil is measured. Full GAPS after these ingredients have been introduced, not early Intro or No-Plant GAPS. Egg-free, dairy-free and nut-free as written.
Serve hot for the crispest bacon. Refrigerate leftovers promptly at 40°F/4°C or below and use within 3 to 4 days; reheat to 165°F/74°C.

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