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Rutabaga Hash with Onions and Crisp Bacon





Yields
Serves 4 or 5 (makes 4 1/2 cups)



Total Time
40 mins

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.

su-Rutabaga Hash with Onions and Crisp Bacon




Photo: Antonis Achilleos
 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
Step 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.

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 202Calories from Fat 62
% Daily Value *
Total Fat 14g22%

Saturated Fat 4.6g23%
Cholesterol 21mg8%
Sodium 530mg23%
Total Carbohydrate 15g5%

Dietary Fiber 3.9g16%
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.