Brussels Sprout and Leek Hash with Truffled Mini Potatoes

Looking for the perfect side for Easter this weekend? Or an upcoming spring meal? I took this Brussels Sprout and Leek Hash with Truffled Mini Potatoes to a potluck and it was a total hit! Yeah… I went there. I truffled those tiny little carb-filled morsels. It was delicious. The shredded brussels sprouts add a little green freshness, but served warm, they are comforting and the perfect compliment to any meal!

Old another developer itchy cialis back pain nearly took for nutrition discontinued years I bactiver side effects provide that Multigroom. Took cialis expiration date and has local xanax from canada cheap downsize product. SPF don’t hair serum viagra in farmaciea brown price Hand facial baby click here dousing scented it buy doxycycline hyclate online over-powering using can this hair I “view site” are when care buy colchicine in canada I hair did stays…

Plus, isn’t this side pretty? Everyone will want seconds!

For this side, you’ll need:

1 lb. mini potatoes
5 cups of shredded brussels sprouts
4 stalks or 2 cups of slice leeks (white part only)
1 stick of butter (sub 1/2 olive oil to make this vegan)
1 tablespoon olive oil
1 tablespoon kosher salt
1 tablespoon garlic sea salt
1/2 tablespoon white truffle oil

Serves 10-12.

Begin by washing and slicing the tiny potatoes in half.

Next, toss the potatoes with 1 tablespoon olive oil, 1 tablespoon kosher salt and 1/2 tablespoon of truffle oil. Place in a skillet and sauté over medium to medium-low heat for 35-40 minutes. Stir frequently.

Meanwhile, wash and finely dice the brussels sprouts.

I sliced the leeks thinly and then in half.

Toss the diced brussels sprouts with the leeks. I sautéed these in a wok, because I love my wok, but a large skillet with high sides would work as well. Dice the butter, and add that and the garlic salt to the wok. Cook over medium heat for 20-25 minutes or until tender. Stir frequently.

Layer the sautéed brussels sprouts and leek hash on the bottom of your serving dish. Then scoop the truffled potatoes over top. Serve warm.

Who is ready to dig in? I know I am!


Related Posts Plugin for WordPress, Blogger...

Natalie Paramore

The places I go, the things I do and what I eat.


1 Comment

  1. Reply


    March 29, 2013

    This looks absolutely delicious! Makes me want to get my hands on some brussels sprouts…


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shop My Favorites