Brussels Sprouts Hash

By Leite's Culinaria

Ingredients

3 tablespoons mild vegetable oil
3 medium (1 3/4 lbs total) russet potatoes (diced into 1/2-inch (12-mm) pieces)
Pinch salt (plus more as needed)
5 cups (12 oz) shaved Brussels sprouts
1 cup (4 oz) diced pancetta*
1/2 teaspoon chile flakes
2 tablespoons sherry vinegar
Drizzle balsamic vinegar (optional)

Prep Time30mins
Cook Time15mins
Servings6

Instructions

In a wide skillet over high heat, warm oil. When hot, add potatoes and salt, and cook until potatoes have browned and are almost fully cooked, 8 to 10 minutes. Set aside to cool.

On a rimmed baking sheet, combine potatoes with Brussels sprouts, pancetta, chile flakes, and sherry vinegar. If the baking sheet seems crowded, divvy the mixture between two sheets. Season to taste with salt. TESTER TIP: Line your baking sheet with parchment or foil for easy clean-up.

Turn on the broiler, making sure the top rack is on the highest setting.

Broil until Brussels sprouts are browned and cooked through, stirring once, 6 to 7 minutes. Serve, with a drizzle of balsamic on top, if desired.