Try our Brussels Sprouts & Sweet Potato Hash recipe today. This delicious—and strikingly colorful dish—will wow everyone that comes to the table.
What You Need
Original recipe yields 4 servings
1 large sweet potato (3/4 lb.)
6 slices OSCAR MAYER Bacon
1 lb. Brussels sprouts, trimmed, thinly sliced
4 green onions, thinly sliced
2 Tbsp. water
1/3 cup KRAFT Honey Mustard Dressing
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Let's Make It
Prick potato in several places with fork. Microwave on HIGH 3 to 4 min. or just until potato is slightly softened but not tender. Cool 10 min.
Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
Peel potato; cut into 1/2-inch pieces. Add to bacon drippings in skillet along with the Brussels sprouts; stir. Cook on medium-high heat 5 min. or until potatoes are tender and Brussels sprouts are crisp-tender, stirring frequently. Remove potato mixture from skillet; set aside.
Add onions to skillet; cook and stir 2 min. Stir in water; cook 1 min., stirring constantly to scrape any browned bits from bottom of skillet. Return potato mixture to skillet along with the dressing; mix well. Cook on medium heat 2 min. or until heated through, stirring frequently. Remove from heat.
Crumble bacon; stir into potato mixture.
Serve this irresistible vegetable dish along with your favorite grilled lean meat at your next summer get-together.
Substitute 1 large Yukon gold potato for the sweet potato.
Substitute chicken broth or dry sherry for the water.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.