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!
Plus, isn’t this side pretty? Everyone will want seconds!
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
Begin by washing and slicing the tiny potatoes in half.
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.
Meanwhile, wash and finely dice the brussels sprouts.
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.
Layer the sautéed brussels sprouts and leek hash on the bottom of your serving dish. Then scoop the truffled potatoes over top. Serve warm.
Who is ready to dig in? I know I am!
This looks absolutely delicious! Makes me want to get my hands on some brussels sprouts…