I mean is it ever really too early to start planning for Thanksgiving? I think not. I’ve been way too excited about Thanksgiving for the longest time now. It’s one of the best food holidays of the year and I can’t even wait to be up to my elbows in Thanksgiving dinner
I’ve decided that we need to dedicate the entire month of November to Thanksgiving recipes. Kinda like how my husband has decided to join the Movember movement (which means he is growing a mustache – to help raise money and awareness for prostate cancer). It just seems like the right thing to do. Plus I want you guys to be fully ready and confident when Thanksgiving rolls around and it’s time to make an entire meal for your family, or just a side dish or something fun to bring to your Thanksgiving table. So I’m here to help! I’ve got it covered from appetizers to the main bird to lots and lots of desserts! I’ve even got some fun meals that you can make for your family the day before and the day after the big feast! Needless to say, it’s going to be a fun month here on What’s Gaby Cooking. And if you live in LA, you should totally come over and help me taste test and eat all of these Thanksgiving creations pre-Thanksgiving.
Sounds like a good plan right?
Okay so let’s start with something easy. I’m into potato hashes. Veggie Bacon Hash to be exact. It’s a one pot dish, or 2 if you’re like me and feel the need to throw a poached egg on top. Totally up to you. Since I made these 3 weeks pre-turkey festivities, and it’s supposed to be a side dish, but I served it as a whole dinner, I decided a runny poached egg was the right way to do it.
It’s seriously easy. It’s just a mixture of potatoes, red bell peppers, corn, chives, scallions and Brussels that gets sautéed together to make a decadent side dish. I’m totes into it. And I’m 100% certain you will be too!
So let’s make it shall we?
- 6 strips applewood smoked bacon
- 1 pound baby yellow potatoes, cut into 1/2 inch cubes
- 1 red bell pepper, cut into 1/2 inch pieces
- 2 cups Brussels Sprouts, ends trimmed and cut into quarters
- 2 ears of corn, kernels cut from the cob
- 4 scallions, greens and whites cut into 1 inch pieces
- 2 tablespoons chopped chives
- Kosher salt and freshly cracked black pepper to taste
- Place a large skillet over medium heat. Add the strips of bacon and let it start to sizzle for a few minutes. Using a pair of tongs, flip the bacon over and cook it until it's crisp. Remove the bacon from the skillet and place it on a paper towel lined plate and set it aside to cool.
- If your bacon left a ton of fat, remove all but 2 tablespoons.
- Keep the skillet over medium high heat and add the cut potatoes and space them out so they can cook evenly. Let the potatoes become golden brown on one side and then give them a toss to continue to cook. Toss them every few minutes, for 20 minutes total until the potatoes are fully cooked.
- Add in the red peppers and the brussels and saute them for about 5 minutes more. Season everything with salt and pepper.
- Add the corn and the scallions and toss to combine. Let this mixture saute for 1 minute more. You don't need the corn to cook too much as you want it to still have a bite to it.
- Turn the heat off from the pan and add the chopped chives. Taste and adjust salt and pepper as needed.
- You can serve this as is... or add a poached egg.
- Fill a shallow pan with at least 3 inches of water. Add 1 tablespoon white vinegar and bring the water to a boil and then reduce to a simmer.
- Crack 4 eggs into 4 small prep bowls. One by one, carefully slip the egg from the prep bowl into the poaching water. With a spoon, nudge the egg white together so the egg remains as close together as possible. Repeat this for the remaining 3 eggs. Cover the wide shallow pan with a tight fitting lid and turn off the heat. Let the eggs cook for 3-4 minutes and then carefully remove each egg with a slotted spoon, letting any excess water drip off, and transfer the egg to the top of the veggie bacon hash and serve immediately.