Start 2014 with this simple, delicious, vegetable-ridden hash. It uses vegetables that are still in season, so you should be able to find them fresh at your grocer. Plus, it’s loaded with proteins and veggies, and is naturally GF, paleo, etc.
This recipe is super versatile and can be served at brunch, or even at dinner. Also, you can substitute some of the bacon (or all of it!) with andouille sausage to add an extra kick. I only used half of the recommended bacon, and substituted andouille sausage. Next time, I will use no bacon and all Andouille Sausage! For a vegetarian variation: substitute the bacon for vegetarian sausage.
Winter Vegetable Hash Recipe, adapted from Southern Living
4 thick slices bacon (or 6 ounces Andouille Sausage)
1-2 tablespoons olive oil
1 medium-sized onion, chopped
1 medium-sized sweet potato (10 ounces) peeled and cut into 1/2 inch cubes
2 medium turnips (12 ounces total), peeled and cut into 1/2 inch cubes
1 tablespoon white wine vinegar
1 pound small, fresh brussels sprouts, quartered
2 garlic cloves, sliced
- Cook bacon (or sausage/veggie sausage) in a skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 1-2 Tbsp. drippings in skillet. Coarsely chop bacon.
- Add olive oil to hot drippings in skillet (for about 3 tablespoons oil total–adjust to taste). Cook onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.
- Combine vinegar and 2 Tbsp. water. Add Brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste.