Potato Hash with Brussels, Bac'n, Rosemary, & White Beans Recipe

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)
Serves 4

Ingredients 

• 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)

Directions

1. Preheat oven to 425. Spray a medium-sized casserole dish with oil. Set aside.
2. 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.
3. Transfer mixture to the prepared casserole dish and bake uncovered for 20 minutes.
4. 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).
5. To serve, dress with a generous drizzle of balsamic vinegar and top with walnuts.