Name: Rutabaga Hash with Onions and Crisp Bacon
Yield: Serves 4 to 6
Ingredients: 2 lb/910 g rutabagas, ends trimmed, peeled, and cut into ½-in/12-mm dice; Tabasco or other hot-pepper sauce for serving; ½ tsp. kosher or fine sea salt; 3 tbsp. chopped fresh cilantro, plus more for garnish; 1 large yellow onion, cut into ½-in/12-mm dice; 2 celery ribs, halved lengthwise, then cut crosswise into slices ¼ in/6 mm. thick; 6 slices bacon, about 5 oz/140 g, cut into ¾-in/2-cm pieces; 1 jalapeño chile, stemmed, seeded, and minced; ½ tsp. Freshly ground pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

Make this hash for a weekend brunch or as an easy weeknight supper. I like to serve it with a tossed green salad or a steamed vegetable and a crusty loaf of bread. Pass Tabasco or other hot sauce at the table; the vinegary, smoky flavor of hot sauce complements the rutabagas, bacon, and chiles. Poach eggs to place on top of this hearty hash. The runny soft-cooked eggs are a perfect accompaniment.