Rutabagas for breakfast?

I came across a recipe in this month's issue of Sunset magazine for a Rutabaga Hash. Rutabagas for breakfast? Apparently so. Hash is a pretty common breakfast dish around our house- it's easy to just fry up whatever veggies are on hand with either bacon or sausage, so this recipe intrigued me. I am happy to report it is delicious- the earthy flavor of the rutabaga paired with bacon and just a little heat from the peppers is really good. Add a fried egg or two and you have a wonderful breakfast that will definitely get you through the morning to lunch time.

They're not pretty, but these rutabagas from Sweet Meadows Ranch are crisp and delicious.

Bacon makes everything better. This is pepper bacon ends and pieces.

The rutabagas and bacon get cooked up.

The recipe calls for a jalapeno pepper and an Anaheim chile. I already used up the Anaheim's and a few other peppers from this bag of Salsa Mix Hot Peppers grown by Pine Tree Produce, so I'll use a jalapeno and a red pepper. 

The rutabagas and bacon cook covered on the stove. The recipe says to cook the bacon separately first, then remove it and cook the rutabaga. But I just cook it all together to save time. If you want crispy bacon, you might want to cook it on its own. 

Meanwhile, I chop up some celery, the peppers and some onion.

Those get added to the skillet...

Some kosher salt and pepper gets added...

And it mingles in the skillet together for a while.

Add an egg and a steaming cup of Stranger Mountain Coffee and breakfast is served.

I even get to have my breakfast with some live music...see my son in the background playing his guitar?