Brussel Sprout hash with Penne Pasta
  • 4 large yellow potatoes
  • 1 package of bacon
  • 1 package TresOmega Penne Pasta
  • TresOmega Coconut oil
  • 15-20 brussel sprouts
  • 1 block goat cheese
  • Salt and pepper
  • cajun seasoning
  • 1 can tomato sauce
  • ½ cup parmesan cheese
  • 1 medium yellow onion
  • 1 tsp italian seasoning.
  1. First dice up a yellow onion and caramelize it in a sauce pan with 1 TB TresOmega coconut oil. To caramelize an onions, saute it until it's a little past golden brown but not burned. Set aside.
  2. While that is cooking, diced up the potatoes, and add salt and pepper to taste and some cajun seasoning. Add 1-2 tsps TresOmega coconut oil and 1 tsp Italian seasoning and stir around. Cook at 400 degrees for 45 minutes. Stirring every now and then so the potatoes don't burn on the bottoms. Then need to be crispy not burned.
  3. When they are done cooking, they will look nice and crispy.
  4. While the potatoes are cooking, you can cook your bacon. I cook mine in the oven at 375 until done. I cook them on aluminum foil so its less mess to clean up afterwards. Once that us done cooking, set aside.
  5. Next up is cooking the brussel sprouts. I like to cut off the ends and pulse them in a food processor a few times to get them cut up.
  6. Add the brussel sprouts, cooked onions and 1 Tbs coconut oil to a pan and cook until sprouts are tender, around 10-15 minutes.
  7. While that is cooking, you need to cook your TresOmega Organic Quinoa Penne Pasta according to the package.
  8. For the sauce for the pasta, in a small saucepan, simmer together 1 can of tomato sauce, 1 tsp of italian seasoning and ½ cup parmesan cheese.
  9. Last but not least, add bacon, and your cooked potatoes to your brussel sprouts and cook on medium for about 5 minutes or until warmed through.
  10. Strain out your pasta and top with sauce. Add sprout hash on top and top with goat cheese and enjoy.
Recipe by A Sweet Potato Pie at