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Fingerling Potato Hash with Turkey Bacon

Roasted fingerling potatoes with onions, smoky turkey bacon, charred brussels sprouts and lemon make for a great vegetable side for any meal.

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Potato Type: Fingerling
Cuisine: American
Prep Method: Roasted


Breakfast/BrunchSide Dish

Prep Time

10 Mins

Cook Time

25 Mins


Serves 4


Roasted fingerling potatoes with onions, smoky turkey bacon, charred brussels sprouts and lemon make for a great vegetable side for any meal.



Fingerling Potato Hash

  • 1-1/2 pounds (680g)Fingerling Potatoes, sliced in half lengthwise
  • 2 tablespoons (30ml) Olive Oil
  • 2 teaspoons (3g) Fine Sea Salt
  • 1 teaspoon (2g) Ground White Pepper
  • 1 cup (150g) Yellow Onion, sliced ¼ inch thick
  • 8 ounces (227g) Turkey Bacon (About 8 slices), cut into ½ inch pieces
  • 1 pound (450g) Brussels Sprouts, cut in half lengthwise
  • 1 each Lemon, zested and juiced


  1. Preheat the oven to 400 F (205 C)
  2. Place the sliced potatoes in a bowl and drizzle with the olive oil, sea salt and pepper. Toss to combine until the potatoes are well oiled and seasoned.
  3. Place the potatoes on a nonstick baking tray or a baking tray lined with aluminum foil. Place the potatoes in the oven and allow them to cook for 18-20 minutes.
  4. Remove the potatoes from the oven and scatter the onions, turkey bacon and brussels sprouts all around and on top of the potatoes.
  5. Turn the oven up to 450 F and return the pan back to the oven. Allow the hash to roast for 8-10 minutes or until the brussels sprouts are slightly charred, and the potatoes are crisp and golden.
  6. Remove from the oven and immediately add the zest of the lemon to the hash. Toss to combine and place in a serving bowl. Just before you serve the hash drizzle the lemon juice over the top.

Pro tip: This dish turns into a great breakfast or brunch entrée when served with eggs of any style. Poached are our favorite but have fun with this.


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