:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/OzvdctMdNba8nJXpZRNA/2b3651c91d48ee6aab6af92a11d2a6.png "Potato and Brussels sprouts pan with bacon")
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Potato and Brussels sprouts pan with bacon
The potato and Brussels sprouts pan is a simple and tasty dish that I like to prepare for my family. The combination of the earthy potatoes and the slightly bitter Brussels sprouts is simply irresistible. Enriched with crispy fried bacon and finished with a hint of nutmeg, this skillet will quickly become a favorite on your dinner table.
Ingredients
- 800 g Potatoes
- 500 g Brussels sprouts
- 200 g bacon
- 2 Onions
- 2 cloves of garlic
- 2 tbsp olive oil
- salt and pepper
- 1 TL nutmeg
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Directions
To prepare the potato and Brussels sprouts pan, first peel the potatoes and cut them into cubes. I recommend cutting the potatoes into equal-sized pieces so that they cook evenly.
Clean and halve the Brussels sprouts. For larger sprouts, I recommend cutting them into quarters so that they cook faster.
Heat the olive oil in a large pan and fry the bacon until it is crispy. I always use bacon with a lot of fat because it adds extra flavor.
Finely chop the onions and garlic and add to the bacon in the pan. Fry both until golden brown and aromatic.
Now add the potatoes and fry over a medium heat for about 10 minutes until they start to brown. Then add the Brussels sprouts and fry for another 10 minutes. I like to cover the pan with a lid during this time so that the Brussels sprouts cook better.
Season to taste with salt, pepper and nutmeg. Sometimes less is more, you can season to taste later.
And voilà, your delicious potato and Brussels sprouts pan is ready to serve! Bon appétit!
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