Rutabaga Hash with Onions and Crisp Bacon

Photo: Antonis Achilleos

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.

Yield: Serves 4 or 5 (makes 4 1/2 cups)
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

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
  • Tabasco


  1. 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. 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. 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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