Savory Autumn Hash

  1. In sauce pan add your acorn squash, yam, turnip, water, creole seasoning and chicken bullion (optional).
  2. Bring to a boil and cover.
  3. Let cook for about 10-15 minutes or until all vegetables are JUST tender.
  4. DO NOT OVER COOK.
  5. Drain and set aside.
  6. In frying pan brown your bacon on high for about 5-7 minutes or until edges start to get nice and crispy.
  7. Turn to Med-High and add your onions and mushrooms.
  8. Saute for about 7-10 minutes or until onions start to caramelize and turn translucent.
  9. Add the garlic, butter, chives, parsley, rosemary and thyme.
  10. Saute for about 2-3 minutes to toast garlic and infuse herbs.
  11. Add drained root veggies and squash.
  12. Mix to completely combined.
  13. Let sit about 2 minutes and then turn with spatula, repeat 2 or 3 times until you get nice brown crusty bits throughout the hash.
  14. Serve hot.
  15. You may add left over bits of duck or turkey to this dish.
  16. I served it as a side with wild roasted duck and fresh steamed veggies.
  17. VERY rich and delicious.

acorn, yam, creole seasoning, water, chicken bouillon cubes, bacon, cremini mushroom, onion, fresh garlic, unsalted butter, fresh chives, fresh parsley, fresh rosemary, fresh thyme, fresh cracked black pepper, kosher salt

Taken from www.food.com/recipe/savory-autumn-hash-263317 (may not work)

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