This recipe for Brussels Sprout Hash was created by our in-house artisan bread baker, pastry chef and Cooking School Coordinator, Kelly Syms.
10 years ago, Kelly jumped on a plane and left her home in Canada to set up a new life in Australia with her husband John. Kelly is driven by contemporary food trends and is interested in learning how international, foreign cuisines integrate themselves into the lives of home cooks.
Take Kelly for instance; she may call Australia home but that doesn’t mean her cooking isn’t influenced by her Canadian heritage. What’s that saying?! You can take the girl outta Canada, but you can’t take Canada outta the girl.
Brussels Sprout Hash
This recipe for Brussels Sprout Hash is a Canadian Christmas classic that Kelly grew up eating each the festive season.
Naturally, this Brussels Sprout Hash recipe calls for lashings of maple syrup so we recommend using only the best Escuminac Pure Maple Syrup made right out of Quebec, Canada. Escuminac Pure Maple Syrup is smokey in flavour and unlike any syrup you have ever tasted before.
In a large frying pan, sauté bacon over a medium heat.
Remove the bacon from the pan when crisp, making sure to leave the fat in pan.
Add the butter and melt, then add the shallots and sauté until soft and golden.
Add the brussels sprouts and deglaze with the cider vinegar.
Sauté brussels sprouts until soft, add the maple syrup and the toss the bacon back into the pan.
Season with freshly cracked black pepper, salt, a pinch of freshly grated nutmeg, then serve!
…so why the oranges?
Did you catch the pair of oranges in the photo alongside Kelly’s Brussels Sprout Hash? Well there’s a story to go with them…
Oranges and other citrus fruits were in fact considered very exotic by Kelly’s grandparents. Each and every year at Christmas her grandparents would get an orange in their stockings. Oranges were rare and hard to grow in Canada, thanks to it’s cold climate, so these oranges came all the way from Florida and were considered an absolute treat!
“To this day my family still eats crates-and-crates of mandarins, every year at Christmas.” ~ Chef Kelly Syms.