Fall Vegetable Hash
Recipe: #18192
March 22, 2015
Categories: Side Dishes, Brussels sprouts, Sweet Potato/Yam, Southern, One-Pot Meal, Gluten-Free, No Eggs, Non-Dairy, Turnips, more
"I love this recipe because you can substitute any root vegetable for the potatoes and turnips....whatever you have handy. Also love it because it includes one of my favorites, brussels sprouts!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (199.9 g)
- Calories 184.8
- Total Fat - 9.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 15.6 mg
- Sodium - 291.9 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 4.1 g
- Sugars - 5.2 g
- Protein - 8.6 g
- Calcium - 52.3 mg
- Iron - 1.5 mg
- Vitamin C - 66.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook the bacon in a 12 inch cast-iron skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove the bacon; drain bacon grease, reserving 2 tablespoons drippings in the skillet. Coarsely chop the bacon.
Step 2
Add the oil to the hot drippins in the skillet. Cook the onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.
Step 3
Combine vinegar and 2 tablespoons water. Add the Brussels sprouts, garlic and vinegar mixture to the skillet. Cover and cook, stirring occasionally, 5 minutes or until the vegetables are tender. Stir in the bacon; add salt and pepper to taste.
Tips
No special items needed.
1 Reviews
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