Rutabaga Hash with Onions and Crisp Bacon

Just when you thought you were sick and tired of root vegetables! This delicious and adaptive recipe was created by Chef Patrick Hanniford at Hy-Vee on Asbury.

INGREDIENTS
4 slices bacon
Olive oil
1.5 lb potatoes
1.5 lb rutabaga
1 medium onion, diced
2 celery stalks, thinly sliced
1 Anaheim chili, diced
1 small jalapeno, minced
3/4 tsp kosher or fine sea salt
1/2 tsp pepper
3 Tb chopped cilantro
Tabasco

DIRECTIONS
1. Cook bacon in a 12″ skillet, over medium-high heat until crisp (5-8 minutes). Using a slotted spoon, transfer to paper towels to drain.

2. In a separate pan, add 2 Tb of olive oil. Sauté rutabagas, potatoes, and onion in fat over medium-high heat until onion starts to soften (2 min). Reduce heat to medium, cover tightly with lid or foil, and cook, stirring once, until rutabagas are tender when pierced (7-12 min).

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

4. Enjoy with over easy eggs for breakfast, brunch or dinner!

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