Brussels Sprout Potato Skillet with Bacon
A hearty skillet dish that stands out for its warming, savory combination, perfect for cold days.
- 40 minutes
- 2 servings
- Main course
- omnivore
- high in protein
- high in fibre
Ingredients
- 500 g Brussels sprouts
- 500 g Waxy potatoes
- 100 g Onion (large)
- 50 g Bacon cubes (lean)
- 10 g Rapeseed oil
Instructions
- Wash, clean, and score the base of the Brussels sprouts crosswise.
- Wash and peel the potatoes, then precook them in salted water for about 15 minutes. Add the Brussels sprouts in the last 5-8 minutes.
- Meanwhile, peel and finely dice the onion. Cube the bacon.
- Drain the vegetables and let them cool. Cut the potatoes into pieces and halve the Brussels sprouts.
- Heat rapeseed oil in a pan. Fry the potato pieces until golden brown for about 5 minutes, then remove them from the pan.
- Sauté the bacon and onion cubes for 2-3 minutes, then add the Brussels sprouts and fry together.
- Fold in the fried potatoes. Season with nutmeg, pepper, salt, and caraway.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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