Fall is hands down my favorite time of the year and although we’re still blazing 100 degree temps here in Austin, I can still celebrate the season from a culinary perspective. This is a time of the year that brings to mind rich earthy flavors and there is no better expression of these than with root vegetables. I decided to hit up the farmers market over the weekend and scored some nice sweets and parsnips for one of my favorite childhood dishes, hash. Simple and rustic, it is a no brainer accompanyment to any meal of the day or even as the main course itself.
- 4 strips Uncured Bacon, sliced into thin lardons
- 2 Tbsp Ghee or Cocounut Oil
- 2 Sweet Potatoes, rough large dice
- 2 large Parsnips, rough large dice
- 2 Tbsp lemon zest
- Seasoning and Herbs of your choice
- Salt and Pepper, to taste
- With regards to knife cuts and your choice of seasoning. Remember, this is a hearty rustic peasant dish so no need to fret over making it look pretty with perfect shapes. This is also a very versatile dish that can hold up to very bold flavors. Experiment as you’d like, from curry to Thai chile, Latin or simple sea salt and black pepper you’re in for a treat. This time around I had some coffee rub that I had used on some ribs last week that worked amazing.
- In large saute pan, add the bacon on medium low heat and render fat out and lardons are not quite crispy. Remove bacon from pan leaving fat behind.
- Add ghee or coconut oil to pan and allow to melt. (Adding ghee or coconut oil will increase the smoke point of the oil allowing higher cooking temps while retaining the flavor from the bacon.)
- Increase temp to medium-high and add sweets, parsnips, seasonings and herbs. Stir or flip constantly over heat until outsides begin to brown, lower heat to medium and allow to finish cooking through.
- Add bacon, and allow to crisp and finish seasoning to taste with salt and pepper.