Wednesday, March 19, 2014

Fall Vegetable Hash

This recipe is one that I found in a magazine at a doctor’s office and was scrambling to write it all down to try. I think it was an issue of Woman’s Day, but I’m not solid on that. The original recipe didn’t include white potatoes, but I wanted them and added them. At any rate, this recipe looked absolutely delicious, and it certainly turned out to be that! It’s great through the winter too. Hey, it’s a hash, which I love, and it has bacon in it. Need I say more? ;)

So, let’s get cooking!

Sauté the bacon in a skillet. When done (I like mine medium soft, not crispy), set the bacon aside on a plate, but leave 2 Tbl bacon drippings in the pan. When the bacon is cool enough, chop up finely.

While the bacon is cooking, get your vegetables ready. Dice the Vidalia onion, and slice the cloves of garlic thinly.

Peel and dice the rutabaga, sweet potato, and white potatoes, into about 3/4” chunks...

                            ...and quarter the Brussels sprouts.

In the same skillet with the bacon drippings, sauté the onions, garlic, and rutabaga, for about 10 minutes, medium heat. Stir several times during the entire cooking process.

Add the sweet potatoes and cook for 10 more minutes.

Now add the white potatoes, cooking for 10 minutes.

Stir in the quartered Brussels sprouts and sauté about 8 more minutes or so.

If you want to brown it a little more, turn up the heat just a touch while the Brussels sprouts are cooking, but keep stirring the hash. Add the chopped bacon and mix in.

Serve and enjoy! ~TMMF

Fall Vegetable Hash

8 oz bacon
1 sm rutabaga
1 lg sweet potato
2 md white potatoes
12 oz Brussels sprouts
½ Vidalia onion
3 lg cloves garlic

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