Ingredients with Measurements:
- 4 medium-sized Prairie turnips, peeled and diced
- 4 slices of bacon, diced
- 1 small onion, diced
- 1 garlic clove, minced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of dried thyme
- Salt and pepper, to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside.
2. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent.
3. Add the diced Prairie turnips to the skillet and cook for 10-15 minutes, or until the turnips are tender.
4. Add the smoked paprika, dried thyme, salt, and pepper to the skillet. Stir well to combine.
5. Add the cooked bacon back to the skillet and stir to combine.
6. Drizzle the olive oil over the top of the hash and stir to combine.
7. Cook the hash for an additional 5-10 minutes, or until the turnips are golden brown.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 14g
Protein: 5g
Fiber: 3g
Substitutions for ingredients:
- Prairie turnips can be substituted with regular turnips or rutabaga.
- Bacon can be substituted with ham or sausage.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add diced potatoes to the hash for a heartier dish.
- Top the hash with a fried egg for a breakfast twist.
- Add diced bell peppers or jalapenos for a spicy kick.
Tips and tricks:
- Be sure to dice the Prairie turnips into small, even pieces for even cooking.
- Use a cast iron skillet for a crispy crust on the hash.
- Serve with a dollop of sour cream or a sprinkle of chopped parsley for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hash in a skillet over medium heat until heated through.
Presentation ideas:
Serve the hash in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with chopped parsley or green onions for added color and flavor.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the hash is too dry, add a splash of chicken or vegetable broth to the skillet.
- If the hash is too wet, cook it for an additional 5-10 minutes to evaporate any excess liquid.
Food safety advice:
- Be sure to wash and peel the Prairie turnips before using them in the recipe.
- Cook the bacon to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Prairie turnips, also known as Indian breadroot, were a staple food for Native American tribes in the Great Plains region. They were often roasted or boiled and used in stews and soups.
Flavor profiles:
The Prairie turnips have a slightly sweet and nutty flavor, which pairs well with the salty bacon and smoky paprika in this dish.
Serving suggestions:
Serve the Prairie turnip and bacon hash as a main dish for breakfast, lunch, or dinner.
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