There’s nothing like a lazy weekend morning to call for a yummy homemade brunch, and one of my favorites is this hash I came up with. How is it different from your average breakfast hash? This one is just as delicious as your normal potato-packed one, but with fewer carbs. How did that happen? Turnips! Hear me out!
See these pretty little gems:
They’re much more versatile than you might think. The flavor and texture match quite well with the potatoes and other veggies, and it’s a great way to add vitamins K, A, and C to your meal.
To start, dice and cook your bacon. While it’s cooking, simply wash and chop all of the veggies:
Red onions, green peppers, turnips, and a potato!
Once the bacon has cooked, remove it from the sauté pan and add the veggies. From here on out, the name of the game is low and slow! You want to keep the temperature medium-low, and let everything cook together.
Once they look like this:
The veggies are done, and you can add the seasoning and the bacon back in:
Mix it up, and let the bacon warm up, then serve!
Scramble some eggs and call it brunch!
Veggie-packed Breakfast Hash
6 slices bacon
1 russett potato
1 green pepper
1/2 red onion
5 baby turnips
1/2 tsp garlic powder
1 tsp seasoning salt
- Chop bacon and add to a sauté pan over medium heat.
- While bacon is cooking, chop veggies.
- Remove bacon pieces from the sauté pan, then add the veggies to the same pan.
- Cover and cook on medium-low heat for about 25 minutes, stirring occasionally.
- You know the veggies are done when the potatoes and turnips are slightly browned on the bottom and the potatoes are easy to poke a fork through.
- Add the seasonings and bacon, heat through. Enjoy!