Hash is a wonderful dish to make for Sunday brunch. It’s also a great weeknight dinner, if you’re a breakfast-for-dinner person, like me. Hash is best when you use leftovers for the starch component, but you can start with fresh turnips and it works out just fine (instructions are given for fresh). If you don’t have enough turnips on hand, you could always add-in or substitute with potato.
Turnip, Chard and Bacon Hash
1 pound turnips, cut into 1/2 inch cubes
4 strips of bacon
Salt and pepper, a generous pinch of each
1/4 teaspoon nutmeg
3 cups Swiss chard, sliced into ribbons
1 scallion (green parts only), chopped
Hot sauce or homemade pesto (optional)
- Preheat oven to 350°C.
- Place turnips in a large pot and cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook for 5 minutes. Drain well and set aside.
- Cut bacon into small strips, about 1/2 inch thick. Place the bacon in a cold, oven-proof skillet and set heat to medium-low. Cook bacon until almost crispy, about 10 minutes. Remove from pan with a slotted spoon, reserving the fat in the pan, and set bacon aside in a large bowl.
- Add the turnips to the pan and increase heat to medium. Season with salt, pepper and nutmeg. Cook, siring occasionally, until brown on all sides, about 10 minutes. When ready, remove turnips and set aside with the cooked bacon.
- Now sauté the chard in the skillet until just wilted and bright green.
- Add the bacon and turnips back to the pan and stir to combine. Remove from heat and make four wells in the cooked hash. Crack an egg into each well and season with pepper. Place the pan in the oven until eggs are just set, about 5-7 minutes.
- Remove from oven, garnish with scallions and serve from the skillet with hot sauce or homemade pesto (optional).
Note: Alternatively, you could fry or poach the eggs in a separate pan or pot, and place on the hash for service.
What’s your favorite brunch dish to make? Do you like to eat breakfast dishes for dinner?