Summer Vegetable Hash

cathy tate

By
@cathylynne29

Ya'll know I love summer and all the wonderful vegetables it brings. This recipe is a good way to use up any spare or left over vegetables that you have. You can also just use the vegetables you have when you what something different.Your family just loves it.


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Rating:

Serves:

8

Prep:

35 Min

Cook:

35 Min

Method:

Pan Fry

Ingredients

5 slice
bacon
2 Tbsp
olive oil
1 large
sweet onion
1 large
russet potatoes
1 lb
brussel sprouts
1 pkg
baby carrots
1 Tbsp
champagne vinegar
2 clove
garlic/sliced
2 Tbsp
water
salt and pepper to taste

Directions Step-By-Step

1
Cook bacon in a 12-in skillet over medium heat until crisp. Remove bacon, reserving 2TBS drippings in skillet. Using kitchen knife coarsely chop bacon.Set aside.
2
Add olive oil to skillet. Add potatoes and baby carrots with small amount the tops on them to the skillet. Cover stirring occasionally 5-6 minutes until slightly tender.
3
Combine champagne vinegar and 2TBS water. Add sliced brussels sprouts, garlic and vineger mixture to skillet. Cover and cook, stirring occasionally, 5 min or until vegetables are tender. Stir in bacon, add salt and pepper

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Sodium
Other Tags: Quick & Easy, Healthy