Leftover Sweet Potato Hash with Brussels Sprouts and Hazelnuts

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  • 2 lb sweet potatoes (cooked leftovers)
  • 1/2 lb brussels sprouts (cooked leftovers)
  • 1 large white onion, diced
  • 4 ribs of celery (medium, diced)
  • 1 head of garlic peeled and chopped
  • 4 oz bacon chopped
  • 1/2 lb hearty greens (kale, chard, arugula, collards)
  • 6 oz toasted chopped hazelnuts
  • 3 tbsp sour cream
  • 2 oz hazelnut oil
  • 2 tbsp olive oil
  • 1 tbsp Jacobsen Salt Co. Pure Kosher Sea Salt
  • 2 tsp fresh cracked black pepper

In a large sauté pan begin by rendering the bacon on medium heat for about 6-7 minutes or until golden brown. Remove the bacon and set aside, leaving the bacon fat in the pan. Add sweet potatoes and allow to fry in the rendered bacon fat on medium high heat until nice and brown. Remove all that from the pan and set aside. Add olive oil to the pan and cook onions, celery and garlic and sauté on medium high heat again about 3-4 minutes until onions are translucent. Add greens to the mixture and wilt down 2-3 minutes. Add brussel sprouts and sweet potatoes and bacon back into the mix. Season with Pure Kosher Sea Salt and black pepper. Finish with sour cream and a drizzle of hazelnut oil, and transfer to a serving bowl. Top with crushed hazelnuts and serve. Great with fried egg on top too!

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