Bacon and brussels sprout hash with cranberries
- 12 bacon strips
- 4 cups brussels sprouts
- 4 cups white mushrooms, pre-sliced
- ½ cup dried cranberries
- ½ cup sliced almonds
- 1 ½ tbsp balsamic vinegar
In a small skillet over medium heat, fry bacon until partially cooked but still soft and pliable, about 2 minutes. Remove from the skillet. Drain excess bacon fat from the skillet, leaving enough to coat the bottom.
Cut brussels sprouts in half lengthwise. Thinly slice white mushrooms. Add to the empty skillet, along with a generous pinch of salt and pepper. Sauté over medium heat 2 to 3 minutes.
Chop bacon into small pieces and add back to the skillet. Cook, stirring occasionally, until bacon is crispy and brussels sprouts begin to brown and soften, 3 to 4 minutes.
Stir in dried cranberries, sliced almonds and balsamic. Season with salt and pepper to taste.