Pan Fried Vegetable Hash with Bacon

Pan Fried Vegetable Hash With Bacon


- 1 Package uncured pasture raised (or organic) thick cut bacon

- 1/2 cup chopped onion

- 2 cups chopped broccoli

- 2 cups chopped purple cabbage

- 2 cups trimmed and halved (or quartered) brussel sprouts

- 2 cups chopped butternut squash

- 1 Teaspoon sea salt

- 2 teaspoons garlic powder

- 1 1/2 tablespoons no salt seasoning


-   In a very large frying pan fry the bacon on medium heat, flipping frequently

-   When the bacon reaches your desired crispness, place the cooked bacon on a paper towel to drain. Leave the bacon fat in the frying pan.

-   Turn your burner up to medium high heat and add the onion, butternut squash, and spices

-   Fry for about 3-5 minutes

-   Add the rest of the vegetables to the pan and fry until the veggies reach your desired tenderness. This is usually around 6-8 minutes.

-   Remove the pan from the burner and crumble the cooked bacon into the pan with the vegetables

-   Stir, and serve immediately

-   Store in an airtight container for up to 4 days

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