summer vegetable hash

Name: Summer Vegetable Hash
Prep time: 35 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: 5 slice(s) bacon; 2 tablespoon(s) olive oil; 1 large sweet onion; 1 large russet potatoes; 1 pound(s) brussel sprouts; 1 package(s) baby carrots; 1 tablespoon(s) champagne vinegar; 2 clove(s) garlic/sliced; 2 tablespoon(s) water; - salt and pepper to taste

22 Pinches 3 Photos

cathy tate

high point, NC

Updated on May 23, 2014

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.

Rate

prep time 35 Min

cook time 35 Min

method Pan Fry

yield 8 serving(s)

Ingredients

5 slices bacon
2 tablespoons olive oil
1 large sweet onion
1 large russet potatoes
1 pound brussel sprouts
1 package baby carrots
1 tablespoon champagne vinegar
2 cloves garlic/sliced
2 tablespoons water
- salt and pepper to taste

How To Make summer vegetable hash

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.

Step 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.
Step 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
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