Mardi Gras Hash: Roasted Winter Vegetable Hash


April 2, 2016

Recipe by Chef Jacquie


1 small butternut squash, peeled and diced

Small bag of Purple Potatoes, peeled and diced

Small package of fresh Brussels sprouts, cut into halves

1 medium turnip, peeled and diced

Salt and pepper to taste

4 sprigs of fresh thyme

1 medium onion, chopped

4 sliced of bacon, sliced (optional)


1Cooking directions for roasted winter vegetable hash

2In a large frying pan over medium heat, add bacon and cook until crispy. Remove and set aside.

3Drain some of the bacon drippings and add vegetable and thyme, sauté until golden brown, stirring occasionally.

4Some serving suggestions: Serve a fried/poached egg on top, or as a side dish for steak, chicken and fish!