Rutabaga Hash with Chiles and Bacon is a marvelous nutritious breakfast.
Just kidding. More bacon. BUT, even better: more bacon with roots.
I’ve shown you a tremendous amount of bacon over the last week. To my vegan and vegetarian friends: you’ve been incredibly patient with me through my smattering of bacon recipes. I promise there will be no more bacon. Until there’s more bacon.
For Root Vegetable Monday, I’m bringing rutabagas into the limelight. I’ve always used rutabagas in conjunction with a barrage of other vegetables, so I figured it was high time I let them be the star.
A few months ago, I purchased a cookbook by Diane Morgan, called Roots. I am so in awe of this book. Not only is it a complete guide to every root vegetable, but it has 225 amazing recipes. Plus, the book got the James Beard Award. It’s pretty much a manual on how to be good at life. Dear Diane Morgan, you’re my root sensei.
After months of ooh-ing and aww-ing over the book, I am finally showing you a recipe from it. I changed up the recipe a bit, but the general idea is the same: rutabaga + chiles +bacon = amazeballs hash.
Let’s have a chat about rutabagas.
Rutabaga 101:
What does a rutabaga look like?: Rutabagas look very similar to turnips, but they’re larger and have yellow and purple thick skin.
What does a rutabaga taste like?: The flavor of a rutabaga is very mild and somewhat earthy, much like the flavor of turnips. Because they are starchy, rutabagas can be compared to potatoes, although they require more cook time and tend to stay more firm than potatoes. Because their flavor is very subtle, it is easy to cook with rutabagas using any spice or herb blend.
What are the health benefits of rutabagas?: Full of Vitamin C, zinc, potassium, and fiber, which makes them fabulous for your immune system, metabolism and digestive system. They are also full of glucosinolates, which help protect your body against cancer.
How do you prepare rutabagas?: First, peel your rutabaga with a potato peeler. Because rutabagas are dense and hearty, they need to be shredded or julienned if you’re using them in their raw form. If you are looking to cook rutabagas, I find slicing roots into thick rounds then cubing them is the way to go. This way, you end up with equally-sized chunks to ensure even cooking.
This is how I chop all round root vegetables:
Once chopped, rutabagas can be steamed, roasted, or saut̩ed Рlike this hash!
Ooooooooh rutabagaaaa < – Sang like Heart’s Barracuda.
I enjoyed the hash with sliced avocado and hot sauce, but you can also serve it with eggs, toast, or stick it on a tortilla and call it a breakfast taco.
In the name of bacon, eat this!
Rutabaga Hash with Chiles and Crispy Bacon
Ingredients
- 4 slices thick-cut bacon
- 1 2- pound rutabaga peeled and diced
- 1 small yellow onion diced
- 2 hatch chiles seeded and chopped
- 1 jalapeno chile seeded and finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Serving Options:
- Avocado
- Hot Sauce
- Fried or Scrambled eggs
Instructions
- In a 10 to 12-inch skillet, cook the bacon over medium heat, until it reaches desired crispiness. Place the bacon on a plate, leaving the bacon drippings in the skillet.
- Place the skillet back on the stove and add the rutabaga. Saute, stirring occasionally until the rutabaga begins to soften, about 5 minutes.
- Add the remaining ingredients and sautée, stirring consistently for 5 minutes.
- Cover the skillet and allow veggies to steam for 7 to 10 minutes, until the veggies have reached desired done-ness.
- Chop the bacon and add it back into the hash.
- Serve hash with sliced avocado, hot sauce, and eggs.
Nutrition
That is one sexy hash. I’m always up for a good root veggie recipe, and this one happens to remind me of my youth when I would sit in front of the television watching Pooh. I’m happy to see that the rutabaga finally got its brief moment of stardom. It really is a tasty veggie.
Ok. If you start doing things like rutabaga=sing like barracuda when we are out bopping around, I will mortify you and Stephie by egging you on. I see it now. Headed out in the car all bopping to some strange song. Well, maybe you and me. It takes Stephie a bit longer to get with the weirdness. I. Can’t. Wait. (Although, I promise to try not to be TOO weird and act more like an old lady. Maybe). P.S. I need to try rutabaga. I pick them up in the grocery and then put them back down, not really knowing what to do with them and if I would like them. We’ll have to give them a try.
Haha! I.can’t.wait. for the weirdness, either! I have a feeling I’m going to want to bring you all home with me, beagles included! T minus 17 days, woop woop! This is gonna be gooooood! 😀
….and rutabagas: Just add bacon 😉
Either that, or you’ll get on the plane, sigh deeply, and say to yourself: What the hell was that? Stephie and I decided that we’re ready for a Fireside Chat with Julia, and there’s a possibility that we (along with Alex) could be the subject of the next one. lol
Wow, that looks delicious! I’ve only ever put rutabaga in pasties (I think that may be an Upper Peninsula thing). We make them down here from time to time, though!
Yum! I always get rutabaga in my CSA and never really know what to do with it. Definitely pinning this! Also, root sensei = me snort laughing much too loudly while sitting by myself in a quiet coffee shop.
I’ve never seen rutabagas look so beautiful. . delicious dish! love!
This is one good looking hash! I don’t cook with rutabaga often very, but I think that’s all about to change!
Hahaha. I can’t believe you have made us put up with all of this BACON! 😉
Honestly, I felt myself slowly starting to turn after I saw those brussel sprouts…
But this rutabaga business- I’m so glad you took the time to learn us because I was clueless! Now I immediately want to run to the store and buy one to make this hash. It looks all sorts of fabulous and I especially adore the Heart reference. 🙂
I have long been a lover of rutabagas, so it’s nice to see them used in recipes. This one sounds great. And I thank you for the introduction to the book, Roots. It’s one I’m certain I want to have but would never have found if you hadn’t mentioned it. I love trying new things, and this book will offer me multiple opportunities to be adventurous with food. When I read the beginning of the book [on Amazon], talking about Peruvian potatoes, I was reminded of our visit earlier this year to the Minke Market in Callao, where they had just a few (comparatively speaking) of the several thousand varieties of potatoes. I was intrigued with them, in addition to the many varieties of corn, and the gorgeous mangoes.
I love me some root veggies, this book is on my Santa list!
this book sounds totally up my alley. i have never had rutabaga before but turning them into hash sounds wonderful.
OMG this looks soooo good! I made something similar last year and loved it. Definitely going to pin this and give it a try!
If I made this sans bacon, would you still love me? Also, my life’s goal is to be Diane Morgan and write a cookbook this beautiful. Someday….
Ok I’ve definitely seen this vegetable in the shops and left it stand – I figured it was the pretty purple cousin of celeriac. Everyday’s a school day! And yes, MOAR BACON. (!)
An intriguing discussion is worth comment. There’s no doubt that that you ought to
publish more about this topic, it may not be a taboo matter but typically people do not discuss these subjects.
To the next! Kind regards!!
My web-site: julienne Vegetable peeler
Looking forward to eating the root vegetables. Thank you for inspiring us. I used ham and sardines plus mild giardiniera.
I’m happy to hear you enjoyed the recipe, Mary Ellen! Thanks so much for the feedback!