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Mustard Dill Baby Potatoes with Bacon and Brussels sprouts

Ingredients

  • 1 x 1.5 lb bag of baby potatoes I used The Little Potato Company
  • 20 brussels sprouts
  • 4 strips thick cut bacon
  • 2 teaspoons mustard powder or dijon mustard - whichever you prefer or have on hand
  • 1 teaspoon dried dill
  • 3 tablespoons butter
  • 1/2 teaspoon seasoning salt

Instructions

  • Turn on a medium sized pot of salted water to boil
  • Chop bacon into small pieces and add to a medium sized frying pan on medium heat
  • Wash, trim stems off and cut Brussels sprouts in half. Add to the pan with the bacon once bacon has started to cook and sizzle. Season with pepper and cook together, stirring occasionally, for about 10 minutes.
  • Once water starts to bubble, add the package of potatoes and bring to a boil for about 10 minutes or until you can easily pierce a potato with a fork. Drain the potatoes and set aside.
  • Transfer bacon and brussels sprouts to a mixing bowl and toss with mustard and dill.
  • Melt butter in the same frying pan you used to cook the bacon and sprouts.
  • Meanwhile, using a fork (the bottom of a measuring cup works well, too), crush each potato. Some may keep their form, others may break and make a mess. Not to worry! Add the potatoes to the melted butter, making an even layer in the pan.
  • Add seasoning salt and let cook for 4 minutes before stirring well and cooking for 4 more minutes.
  • Return the bacon and Brussels sprouts to the pan with the potatoes. Mix well and allow to mingle for about a minute before transferring to a serving plate.