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Rutabaga Hash with Onions and Crisp Bacon

Photo: Antonis Achilleos
Total time 40 mins
Yield Serves 4 or 5 (makes 4 1/2 cups)
The rutabaga bits cook up tender and mellow, and the dish works as a quick dinner, a side, or for weekend brunch--it's especially good with soft poached eggs.

Ingredients

  • 4 slices bacon, cut crosswise into 3/4-in.-wide pieces
  • Olive oil
  • 1 1/2 pounds rutabagas, ends trimmed, peeled, and cut into 1/2-in. dice
  • 1 medium yellow onion, cut into 1/2-in. dice
  • 2 celery stalks, halved lengthwise and thinly sliced
  • 1 Anaheim chile, stemmed, seeded, and cut into 1/2-in. dice
  • 1 small jalapeño chile, stemmed, seeded, and minced
  • 3/4 teaspoon kosher or fine sea salt
  • 1/2 teaspoon pepper
  • 3 tablespoons chopped cilantro
  • Tabasco

Nutrition Information

  • calories 202
  • caloriesfromfat 62 %
  • protein 5.8 g
  • fat 14 g
  • satfat 4.6 g
  • carbohydrate 15 g
  • fiber 3.9 g
  • sodium 530 mg
  • cholesterol 21 mg

How to Make It

  1. Cook bacon in a 12-in. skillet, preferably cast iron, over medium-high heat until crisp, 5 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain.

  2. Measure fat in pan and add oil if needed to make 3 tbsp. Sauté rutabagas and onion in fat over medium-high heat until onion starts to soften, 2 minutes. Reduce heat to medium, cover tightly with lid or foil, and cook, stirring once, until rutabagas are tender when pierced, 7 to 12 minutes.

  3. Stir in celery, chiles, salt, and pepper; cook uncovered, stirring frequently, until rutabagas are browned and celery and chiles are fairly tender, 7 to 10 minutes. Fold in cilantro and bacon. At the table, add Tabasco to taste.

Recipe adapted from Roots: The Definitive Compendium with More than 225 Recipes by Diane Morgan, due out September 26, 2012, from Chronicle Books.