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Brussels Sprout, Salami & Jalapeno Hash.

Roasted Red Potatoes With Brussels Sprouts, Yellow Onion, Salami & Jalapeno.


This bold and spicy hash is filled with some of my favorite ingredients of all time. It’s a really versatile dish—you could eat it as a side dish at dinner, for a weekend brunch topped with an egg, or even mix it with lettuce to make a flavor packed salad! If you don’t like spicy foods, you can always substitute banana peppers instead of jalapeno and it will be just as yummy.

Serves ~5-7.


  • 10 small red potatoes, diced
  • 1 small yellow onion, diced
  • 2 cups chopped Brussels sprouts (you can buy pre-chopped at Trader Joe’s)
  • 4 oz. Italian dry salami, chopped (I used Columbus sliced dry Italian salami which is gluten-free)
  • 1 tbsp fresh garlic, chopped
  • 1/4 cup sliced hot or mild jalapeno
  • 2 tbsp olive oil
  • salt/black pepper

In a large roasting pan, add the potatoes, Brussels sprouts, salami, onion, jalapeno and chopped garlic. Pour the olive oil over the ingredients and toss to combine. Season with a dash of salt/pepper and roast in a 425 degree oven for about 45 minutes.




One Comment Post a comment
  1. I love all of your ideas of how to use this dish! With eggs for brunch sounds heavenly!

    August 30, 2013

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