Brussels Sprout and Leek Hash with Truffled Mini Potatoes

Looking for the perfect side for Easter this weekend? Or an upcoming spring meal? I took this Brussels Sprout and Leek Hash with Truffled Mini Potatoes to a potluck and it was a total hit! Yeah… I went there. I truffled those tiny little carb-filled morsels. It was delicious. The shredded brussels sprouts add a little green freshness, but served warm, they are comforting and the perfect compliment to any meal!

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Plus, isn’t this side pretty? Everyone will want seconds!

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For this side, you’ll need:

1 lb. mini potatoes
5 cups of shredded brussels sprouts
4 stalks or 2 cups of slice leeks (white part only)
1 stick of butter (sub 1/2 olive oil to make this vegan)
1 tablespoon olive oil
1 tablespoon kosher salt
1 tablespoon garlic sea salt
1/2 tablespoon white truffle oil

Serves 10-12.

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Begin by washing and slicing the tiny potatoes in half.

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Next, toss the potatoes with 1 tablespoon olive oil, 1 tablespoon kosher salt and 1/2 tablespoon of truffle oil. Place in a skillet and sauté over medium to medium-low heat for 35-40 minutes. Stir frequently.

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Meanwhile, wash and finely dice the brussels sprouts.

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I sliced the leeks thinly and then in half.

Toss the diced brussels sprouts with the leeks. I sautéed these in a wok, because I love my wok, but a large skillet with high sides would work as well. Dice the butter, and add that and the garlic salt to the wok. Cook over medium heat for 20-25 minutes or until tender. Stir frequently.

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Layer the sautéed brussels sprouts and leek hash on the bottom of your serving dish. Then scoop the truffled potatoes over top. Serve warm.

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Who is ready to dig in? I know I am!

Enjoy!

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Natalie Paramore

The places I go, the things I do and what I eat.

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1 Comment

  1. Reply

    Lauren

    March 29, 2013

    This looks absolutely delicious! Makes me want to get my hands on some brussels sprouts…

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