Kraftfoodservice.com
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.

Brussels Sprouts Hash

Brussels Sprouts Hash
 
Yield:
24 servings, 1 cup each

Ingredients

Ingredients Weights Measures
extra virgin olive oil 12 fl oz 1-1/2 cups
Brussels sprouts, rough chiffonade 6.75 lb. 1-1/2 gal.
shallot, thinly sliced 12 oz. 3 cups
dry sherry 12 fl oz 1-1/2 cups
sweet potatoes, peeled, medium dice, roasted 3 lb. 1-1/2 qt.
OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked, diced 12 oz. 3 cups
GREY POUPON Country Dijon Mustard 18 oz. 2-1/4 cups

Directions

HEAT oil in saute pan on high heat. Add sprouts; cook until some leaves start to turn brown and crisp. Remove from pan; set aside.

ADD shallots to same pan; saute on medium-high heat until translucent and golden brown. Deglaze the pan with sherry. Stir in sprouts, potatoes, bacon and mustard; cook on medium heat until heated through, stirring frequently.

Kraft Kitchens Tips

Substitute
Prepare using GREY POUPON Classic Dijon Mustard.
K:62314v01:136329
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Nutritional Information

Nutrition Information

Calories
 340
Total fat
 21 g
Saturated fat
 4 g
Cholesterol
 15 mg
Sodium
 880 mg
Carbohydrate
 26 g
Dietary fiber
 7 g
Sugars
 9 g
Protein
 11 g
Vitamin A
 200 %DV
Vitamin C
 110 %DV
Calcium
 10 %DV
Iron
 20 %DV