Winter Vegetable Hash

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Winter Vegetable Hash: Brussels Sprouts, Turnips, Sweet Potatoes, and Bacon
Start 2014 with this simple, delicious, vegetable-ridden hash.  It uses vegetables that are still in season, so you should be able to find them fresh at your grocer.  Plus, it’s loaded with proteins and veggies, and is naturally GF, paleo, etc.

This recipe is super versatile and can be served at brunch, or even at dinner.  Also, you can substitute some of the bacon (or all of it!) with andouille sausage to add an extra kick.  I only used half of the recommended bacon, and substituted andouille sausage. Next time, I will use no bacon and all Andouille Sausage!  For a vegetarian variation: substitute the bacon for vegetarian sausage.

Winter Vegetable Hash Recipe, adapted from Southern Living

4 thick slices bacon (or 6 ounces Andouille Sausage)
1-2 tablespoons olive oil
1 medium-sized onion, chopped
1 medium-sized sweet potato (10 ounces) peeled and cut into 1/2 inch cubes
2 medium turnips (12 ounces total), peeled and cut into 1/2 inch cubes
1 tablespoon white wine vinegar
1 pound small, fresh brussels sprouts, quartered
2 garlic cloves, sliced

  1. Cook bacon (or sausage/veggie sausage) in a skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 1-2 Tbsp. drippings in skillet. Coarsely chop bacon.
  2. Add olive oil to hot drippings in skillet (for about 3 tablespoons oil total–adjust to taste). 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.


Winter Vegetable Hash: Easy, delicious, and nutritious

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  • Abs_Law SAYS | January 8, 2014

    !I loved this recipe! I’m trying to get my friend to eat more vegetables and this was a great blend of flavors to start with. I already had all of these ingredients except the sweet potatoes and turnips, then used my turkey bacon. To sweeten the recipe I sautéed the complete mixture in a tbsp of brown sugar to caramelize the veggies, since I didn’t have the sweet potatoes. I served it over rice and it was delicious! Even my non-brussel sprout eating friend enjoyed it!! I’m looking forward to trying it again with all of the ingredients. Now I just need an excuse to bake one of your cakes 🙂

    • Foodie in France SAYS | January 8, 2014

      So glad you enjoyed it! I must admit I’m not the biggest fan of brussels sprouts, but they are more than palatable in this dish 🙂

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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