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
Photo: Antonis Achilleos
More From Sunset
Amount per serving
- 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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