Brussels Sprout and Potato Hash with Smoked Beef

Friday 20 January

We needed something to flesh out Wednesday's leftover beef.  And by coincidence, Barbara had done a tour of the frozen garden and found a feathery tree of tiny Brussels sprouts.  Dora, of course, was fascinated.

The answer came with this recipe from an online recipe from Isa Chandra Moskowitz's Appetite for Reduction, halved to suit the quarter pound of tiny sprouts taken from the tree. 

olive oil

1/4 pound Brussels sprouts (quartered lengthwise if normal size; we left ours whole)

1/2 pound (or more) Yukon Gold potatoes, cut into 1/4-inch dice

1/2 a small onion, diced

1 big clove garlic, minced

1 teaspoon (yes, you heard right) dried, not fresh, thyme

black pepper

1/2 teaspoon salt

1 teaspoon grated lemon zest

In a heavy pan  - the recipe calls for cast iron, but next time we'll use nonstick, if you know what we mean - sauté the potatoes and sprouts in oil over medium heat.  Cover pan and cook for about 30 minutes, peeking and stirring occasionally, until the potatoes are tender and slightly browned.

Add onion and garlic, drizzle with a teaspoon of oil, and cook open, stirring occasionally, while adding thyme, pepper, salt, and (lastly) lemon zest. It's done when everything is brown and crisp, perhaps in 10 minutes.  

All we had to do was pull the leftover smoked beef into shreds, nuke it for a minute or two in its own juices, and serve it alongside.  That could convert any vegan lumberjack.