Fall Vegetable Hash

By LRay

Southern Living

SEPTEMBER 2013

Ingredients

• 4 thick bacon slices
• 2 tablespoons olive oil
• 1 medium-size sweet onion, chopped
• 1 medium-size sweet potato (about 10 oz.), peeled and cut into 1/2-inch cubes
• 2 medium turnips (about 12 oz.), peeled and cut into 1/2-inch cubes
• 1 tablespoon white wine vinegar
• 1 pound small fresh Brussels sprouts, quartered
• 2 garlic cloves, sliced

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Cook bacon in a 12-inch cast-iron skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 2 Tbsp. drippings in skillet. Coarsely chop bacon.

2. Add oil to hot drippings in skillet. Cook onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.

3. Combine vinegar and 2 Tbsp. water. Add Brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste.