Root Vegetable Tex-Mex Hash
- Remember the part about “without making them taste like something they aren’t”? Keep a light touch with the seasoning so it won’t overpower overwhelm the delicate, individual root flavors.
- I keep dried Tex Mex seasoning on hand to boost Mexican style recipes.
- This hash makes a delicious breakfast served with a poached egg on top, or without the sausage it is a fine accompaniment for grilled meat or chicken.
1 turnip, 1 rutabaga, 1 yam, 1 celery root, 3 small sweet carrots
3 tbs. olive oil
1 medium yellow onion, peeled and chopped
2 cloves fresh garlic, peeled and chopped
½# Chorizo or country bulk sausage (optional)
1 small fennel bulb, thinly sliced and chopped
1 red bell pepper, chopped
½ tsp. ground cumin
1 Poblano chili, chopped
2 fresh tomatilla, peeled and chopped
1 bunch fresh cilantro (save 4 sprigs for garnish), chopped
Green Tabasco to taste
1 fresh, juicy lime
- Peel, chop, steam (until soft enough to be pricked easily with a fork), rinse and drain root vegetables separately. Sprinkle them with fresh lemon juice and salt and set aside.
- Heat olive oil in large, heavy bottomed skillet. Add onions and cook until translucent. Add garlic and cook until softened, stirring to avoid burning. Add sausage and cook, stirring to mix and prevent it from sticking.
- When sausage is cooked, add prepared root vegetables, fennel, bell pepper, cumin, chili and tomatilla. Mix all together and cook, covered over medium heat, for 5 minutes. Remove cover and add cilantro, mixing it throughout the hash. Add Green Tabasco to taste.
- Cook uncovered over medium heat without stirring, until hash has a crisp edge and bottom (5-8 more minutes).
- To Serve: Remove portions of hash from the pan with a metal spatula and turn over onto plate with crisp bottom facing up. Sprinkle each portion with lime juice and garnish with a sprig of cilantro.