This is my new favorite breakfast item! I also added parsnips because I love them. The poached egg on top really completes the dish. Thanks sunset!
Rutabaga Hash with Onions and Crisp Bacon
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.
More From Sunset
- Calories: 202
- Calories from fat: 62%
- Protein: 5.8g
- Fat: 14g
- Saturated fat: 4.6g
- Carbohydrate: 15g
- Fiber: 3.9g
- Sodium: 530mg
- Cholesterol: 21mg
- 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
- 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.
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