Rutabaga Hash

 Rutabaga Hash

Lets face it, in the winter potatoes are pricey and I am cheap. A bag of spuds costs 3-5 dollars and with it just being me...half the time they rot before I can eat them all. To buy the tuber by the pound is even worse. But rutabaga's are cheaper ugly cousin. Most stores do not have a bunch in stock. These sad looking veggies look like little purple and white softballs that no one loved. They are waxy on the outside, hard at a rock on the inside. But they are cheap and when cooked right, tasty. And they can do anything their more expensive neighbor the potato can do. One really large rutabaga runs about $1.00 and can work for 2-3 meals. You can do anything with a rutabaga that you can do with a potato. If you have ever taken a look at this large wax covered rock of a vegetable and ran screaming in the other direction, keep in mind...they are not scary at all. Think of them as the potato's fat, homely cousin. You can turn it into:

• soups
• chips
• mashed
• fries
• hash

The list is only as short as your imagination.

I went with Hash.

Ingredients:
1 cup diced rutabaga
1/2 cup diced onion
1/4 cup crisped chicken bacon
1/2 tbs butter
1/4 cup broth or water

Put the water in a skillet with the rutabaga cubes and cook covered over medium heat for about 5 minutes or until fork tender. Drain excess water and add the butter, onion and chicken. Stirring constantly so it does not stick cook for another 5 or so minutes (until the onions are clear and the rutabaga browns on the edges)