Rutabaga Hash with Chiles and Crispy Bacon
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
Yield: Serves 4 to 6 people
- 4 slices thick-cut bacon
- 1 2-pound rutabaga, peeled and diced
- 1 small yellow onion, diced
- 2 Anaheim 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
- Hot Sauce
- Fried or Scrambled eggs
- 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.
Adapted from theroastedroot.net