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.

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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
Serving Options:
  • Avocado
  • Hot Sauce
  • Fried or Scrambled eggs


  1. 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.
  2. Place the skillet back on the stove and add the rutabaga. Saute, stirring occasionally until the rutabaga begins to soften, about 5 minutes.
  3. Add the remaining ingredients and sautée, stirring consistently for 5 minutes.
  4. Cover the skillet and allow veggies to steam for 7 to 10 minutes, until the veggies have reached desired done-ness.
  5. Chop the bacon and add it back into the hash.
  6. Serve hash with sliced avocado, hot sauce, and eggs.

Adapted from