Mr. Scissors is easy to please; he'd just eat steamed vegetables every night if I could be that simple. But, I just can't. So, instead of just steaming potatoes and brussels for dinner, I decided to make a baked hash and added a healthy dose of protein with tempeh bacon and white beans. With an unexpected combo of balsamic vinegar, mustard, rosemary and sage, the flavors all mesh together to create a comforting, satisfying, and earthy dish.
Baked Potato Hash with Brussels, Bac'n, Rosemary, & White Beans Recipe (vegan)
- 2 TB mustard (preferably brown)
- 3 TB balsamic vinegar
- 3-4 TB olive oil
- 2 tsp rosemary, crushed
- 1 tsp dry sage
- sea salt to taste
- fresh cracked pepper to taste
- about 5 cups of shaved (or finely chopped) brussels sprouts
- 4 small to medium sized Yukon gold potatoes, chopped into bite-sized pieces
- 1 package of tempeh bacon
- 1/2 small onion, chopped and sauteed (optional)
- 1 can of white beans, drained and rinsed
- 1/4 chopped walnuts, toasted (optional)
- Preheat oven to 425. Spray a medium-sized casserole dish with oil. Set aside.
- In a large mixing bowl, whisk together mustard, vinegar, oil, rosemary, sage, salt, and pepper. Toss in brussels, potatoes, and onions (if using) and mix well.
- Transfer mixture to the prepared casserole dish and bake uncovered for 20 minutes.
- Remove from oven, toss in beans, and mix. Cover with aluminum foil and place back in oven for 40 minutes (remove once during the final baking time to stir).
- To serve, dress with a generous drizzle of balsamic vinegar and top with walnuts.