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Fall Vegetable Hash

Photo: Melina Hammer; Styling: Caroline M. Cunningham
Hands-on time 35 mins
Total time 35 mins
Yield Makes 8 servings
Sub any of your favorite root vegetables for the potatoes and turnips.

Ingredients

  • 4 thick bacon slices
  • 2 tablespoons olive oil
  • 1 medium-size sweet onion, chopped
  • 1 medium-size sweet potato (about 10 oz.), peeled and cut into 1/2-inch cubes
  • 2 medium turnips (about 12 oz.), peeled and cut into 1/2-inch cubes
  • 1 tablespoon white wine vinegar
  • 1 pound small fresh Brussels sprouts, quartered
  • 2 garlic cloves, sliced

How to Make It

  1. Cook bacon in a 12-inch cast-iron skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 2 Tbsp. drippings in skillet. Coarsely chop bacon.

  2. Add oil to hot drippings in skillet. Cook onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.

  3. Combine vinegar and 2 Tbsp. water. Add Brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste.