Recipe: Elway’s Brussels sprout hash for the Super Bowl

(Photo: CPR/Jay Keller)

Elway’s brussel sprout hash

• 2 lbs. Brussels sprouts, cleaned, trimmed and julienned
• 4 oz. raw cubed bacon (use your favorite)
• 1 large sweet onion, small diced
• 2 oz. whole butter
• 4 oz. chicken stock/broth
• Sea salt
• Fresh black pepper
• 2 oz. toasted chopped pistachios
• Minced scallions for garnish

Instructions:

Steam julienned Brussels sprouts for 5 minutes, place on a sheet pan and set aside.

In a sauté pan over medium heat add the diced bacon and render until almost crispy, about 10 minutes.

Add the sweet onion and sauté with the bacon for an additional 5 minutes.

Add Brussels sprouts to the onion, bacon mixture and sauté until Brussels sprouts are hot, approx. 3-4 minutes.

Season with salt and pepper.   

Add butter and chicken stock and let cook for 2 minutes.

Place in a beautiful serving dish and garnish with toasted pistachios and minced scallions.