As the aroma of caramelized Brussels sprouts wafts through your kitchen, you can almost feel the excitement bubbling up. The delightful combination of crispy pancetta and sweet, tender leeks creates a melody of flavors that dances on your palate. This Caramelised Brussels Sprout Hash with Leeks and Pancetta is not just a dish; it’s a food experience that warms your heart and fills your home with inviting scents.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Caramelised Brussels Sprout Hash with Leeks and Pancetta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Caramelised Brussels Sprout Hash with Leeks and Pancetta

Caramelised Brussels Sprout Hash with Leeks and Pancetta

I remember the first time I prepared this dish—it quickly became a family favorite during chilly autumn evenings. The golden, caramelized edges of the sprouts paired with the savory bits of pancetta and the sweetness of maple syrup feel like a warm hug on a plate. It’s perfect for a cozy gathering, a holiday meal, or even a simple weeknight supper. Grab your apron, because you’re going to love making this delicious, hearty hash that celebrates the beauty of seasonal ingredients. Let’s dive in!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, this hash is as fast as it is fabulous!
Irresistible Flavor: The sweet, caramelized leeks paired with salty pancetta and earthy Brussels sprouts create a flavor explosion that will make your taste buds dance.
Eye-Catching Appeal: With its vibrant greens and golden brown bits, this dish is as much a feast for the eyes as it is for the stomach.
Flexible Serving: Perfect as a side dish for brunch or a cozy dinner—it can be adapted for any occasion.
Diet-Friendly Options: Easily switch out chicken stock for vegetable stock for a vegetarian-friendly version without sacrificing flavor.

Ingredients You’ll Need

Diced Pancetta (or thickly sliced bacon): This salty component adds depth to the dish. If you prefer, turkey bacon can be a lighter substitute.
Olive Oil: Used to sauté the veggies, olive oil adds rich flavor. Feel free to use avocado oil or any neutral cooking oil if needed.
Leeks: Sweet and caramelized leeks are the stars of this dish. If you don’t have leeks, shallots can provide a similar flavor.
Garlic: Freshly minced garlic enhances the overall aroma and taste. Always use fresh garlic whenever possible for the best flavor.
Apple Cider Vinegar: This adds a tangy kick that balances the richness. White wine vinegar is a decent substitute if cider vinegar isn’t on hand.
Maple Syrup: It beautifully caramelizes the leeks, creating a sweet contrast to the savory pancetta. Honey or agave syrup can be used for a similar effect.
Thyme Sprigs: Fresh thyme brings a lovely herbal note. If unavailable, use about a teaspoon of dried thyme instead.
Bay Leaf: This adds an aromatic quality during cooking. Remember to remove it before serving!
Brussels Sprouts: Thinly sliced for even cooking, these nutritious veggies are the heart of the hash. When dealing with tough outer leaves, make sure to trim them before slicing.
Kale Leaves: Adding a nutrient boost, kale complements the flavors well. Spinach can also work as a good alternative.
Chicken Stock (or vegetable stock): This provides a flavorful braising liquid. Homemade is best, but store-bought is quick and handy.
Salt: Added to taste at the end will enhance all the exquisite flavors.

How to Make Caramelised Brussels Sprout Hash with Leeks and Pancetta

Prepare Ingredients: Start by prepping all your ingredients to ensure a smooth cooking process. Rinse the Brussels sprouts, remove any damaged leaves, and trim the stalks. Slice them finely, along with your leeks and kale—use a mandoline or food processor to make this quicker and easier. Prepped ingredients help maintain organization and enhance the flow of your cooking experience.

Fry Pancetta: Heat a large frying pan over medium heat and add the diced pancetta or bacon. Sauté until the fat renders and it begins to crisp—this should take about five minutes. The aroma will have you eager to taste already! If you’re using bacon, you may need a little longer. Keep stirring occasionally to prevent it from burning and to achieve that perfect crunchy texture.

Caramelise Leeks: After the pancetta is crisp, add the sliced leeks to the pan. Lower the heat and allow them to cook slowly, stirring occasionally until they begin to caramelize, about 10 minutes. This step is crucial; don’t rush it. If the pan appears too dry, feel free to drizzle in a tablespoon of olive oil for extra richness.

Add Garlic: Mix in the minced garlic and continue to sauté for another 30 seconds until fragrant. It creates a delicious aroma that fills your kitchen. Just keep an eye on the heat; you want the garlic to be aromatic, not burnt!

Mix in Vinegar and Maple Syrup: Pour in the apple cider vinegar and maple syrup, stirring continuously as the mixture bubbles and thickens. Watch closely as the leeks darken and caramelize further—this should take about 5 minutes. The syrup will help to coat the leeks in a lovely glaze. Taste test occasionally to make sure you’re hitting that sweet-savory balance.

Add Vegetables: Now it’s time to add the stock, Brussels sprouts, kale, thyme, and bay leaf. Give everything a good stir, making sure the sprouts are coated in all that lovely mixture. Add a pinch of salt, cover the pan, and allow the hash to braise over medium heat for about 10 minutes. Check halfway through to stir and ensure nothing is sticking to the bottom.

Check for Doneness: After 10 minutes, uncover the pan and check if the vegetables are tender and cooked through. If they’re still a bit firm, add a splash of water and continue cooking for a few more minutes. Remember to season to taste with salt before serving; it makes a significant difference in flavor balance.

Storing & Reheating

Leftovers can be stored at room temperature for about an hour, but it’s best to refrigerate them if they will sit for longer. Place the hash in an airtight container, where it can last up to 3 days in the fridge. For longer storage, consider freezing it—scoop portions into freezer bags or containers, ensuring you remove as much air as possible. The hash can be frozen for up to 3 months. When you’re ready to enjoy it again, simply reheat in a skillet over medium heat until warm, adding a splash of stock or water to refresh the flavors and texture.

Chef’s Helpful Tips

Avoid burning your leeks; keep the heat low and stir often when caramelizing.
Using room-temperature stock speeds up cooking time; it prevents the temperature drop when added to the pan.
Don’t overcook the Brussels sprouts; they should be tender but still have a bit of bite for that perfect hash.
For added flavor, sprinkle some freshly cracked pepper or grated Parmesan just before serving; it enhances the taste even more.
This dish is fantastic made-ahead! Combine and store in the fridge, and then reheat right before serving.

This Caramelised Brussels Sprout Hash with Leeks and Pancetta is a hearty dish that captures the essence of comfort food. Not only does it highlight the flavors of simple ingredients, but it also encourages experimentation. Feel free to add your twist, whether it’s a sprinkle of cheese or an extra dose of greens. Each time you make it, you’ll discover new delightful combinations to share with family and friends. We can’t wait for you to enjoy every hearty bite!

Recipe FAQs

Can I make this dish vegan?

Absolutely! To make this Caramelised Brussels Sprout Hash with Leeks and Pancetta vegan, simply substitute the pancetta with diced tempeh or mushrooms, and replace the chicken stock with vegetable stock. You’ll still enjoy all those wonderful flavors!

What can I serve with Brussels sprout hash?

This dish pairs beautifully with a simple green salad or a poached egg on top for brunch. You could even serve it as a side dish alongside roasted chicken or fish; it complements both perfectly!

How do I adjust the sweetness level?

If you prefer your hash less sweet, reduce the amount of maple syrup or skip it altogether. You can always try a splash of lemon juice to balance the flavors while keeping that delicious caramelization from the leeks.

Can I use frozen Brussels sprouts?

Yes! While fresh Brussels sprouts are preferred for their crunch, frozen Brussels sprouts work in a pinch. Thaw and pat them dry before slicing to reduce excess moisture, and feel free to increase the cooking time slightly to ensure they are tender.