Fall Vegetable Hash

Prep Time
Cook Time
Ready In

"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


  • 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 & Variations

No special items needed.

1 Reviews


Excellent veggie dish! This recipe channeled all those yummy fall veggie flavors. I let my sweet potatoes get a little too dark, but I wasn't watching them like I should have been. Not to worry though, because this wonderful medley still stole the show. Yum!


review by:
(23 Oct 2018)

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