• Seven slices of bacon cut into 1 inch pieces
  • Two and one-half lb. rutabagas, peeled and cut into ½ inch cubes
  • Three celery ribs, cut in half lengthwise and then diced
  • One large white onion, diced into ½ inch cubes
  • One Jalapeno chile, seeded and minced
  • One Anaheim chile, seeded and diced
  • ¾ teaspoon sea salt
  • ¾ teaspoon ground black pepper
  • Four tablespoons fresh cilantro
  • Tobasco sauced to season

 

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Bacon & Rutabaga Hash
 

Ingredients
  • Seven slices of bacon cut into 1 inch pieces
  • Two and one-half lb. rutabagas, peeled and cut into ½ inch cubes
  • Three celery ribs, cut in half lengthwise and then diced
  • One large white onion, diced into ½ inch cubes
  • One Jalapeno chile, seeded and minced
  • One Anaheim chile, seeded and diced
  • ¾ teaspoon sea salt
  • ¾ teaspoon ground black pepper
  • Four tablespoons fresh cilantro
  • Tobasco sauced to season

Instructions
  1. In skillet or non-stick fry pan, cook bacon over medium heat until crispy and transfer to paper towels to drain.
  2. Discard bacon grease and sauté rutabagas, and onion, constantly stirring for 3 minutes. Then cover skillet and keep temperature on low heat to steam rutabages until tender.
  3. Add chiles, and celery, stirring for one minute, to combine flavors. Add salt and pepper. Cover and cook for 4 minutes, stirring frequently. Add bacon and cilantro. Add tobacco to individual servings to taste.