Bacon And Brussels Sprouts Hash - Tyler Florence - cooking recipe

Ingredients

1 tablespoon olive oil
4 slices thick-cut bacon, cut in 1/4-inch strips
4 sprigs fresh thyme
2 pints Brussels sprouts, trimmed of outer leaves and halved
1 lb fingerling potato, halved lengthwise
1/2 lb red pearl onion, peeled
kosher salt
ground black pepper
1/2 cup chicken stock
2 tablespoons balsamic vinegar
1/4 cup chopped fresh flat-leaf parsley

Preparation

Pour oil into a skillet over medium-high heat. When shimmering, add bacon and thyme. Stir occasionally until bacon is crispy; remove to a paper-towel-lined plate.
Add Brussels sprouts, potatoes and pearl onions to bacon drippings. Season with salt and pepper. Stir occasionally until golden-brown.
Add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated. Add balsamic vinegar, parsley and reserved bacon bits. Stir well and serve.