Rutabaga Hash with Onions and Crisp Bacon
6 slices bacon, cut into Â¾-inch pieces
2 pounds rutabagas, ends trimmed, peeled, and cut into Â½-inch dice
1 large yellow onion, cut into Â½-inch dice
2 celery ribs, halved lengthwise, then cut crosswise into slices Â¼-inch thick
1 Arnhem chile, stemmed, seeded and cut into Â½-inch dice
1 jalapeno chile, stemmed, seeded and minced
Â½ teaspoon kosher or sea salt
Â½ teaspoon pepper
3 tablespoons chopped fresh cilantro, plus more for garnish
Tabasco or other favorite hot--pepper sauce for serving
In a 12-inch frying pan, preferably cast iron, cook the bacon over medium-high heat until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
Pour off all but Â¼ cup of the fat from the pan. Return the pan to medium-high heat, add the rutabagas and onion, and sautÃ©, stirring constantly for 2 minutes. Reduce the heat to medium, cover and cook, stirring once, for 7 minutes to steam the rutabagas. Uncover the pan, increase the heat to medium-high, and cook, stirring, until the vegetables are browned at the edges, about 1 minute longer.
Add the celery and both chiles, stir briefly and then cover and cook for 3 minutes longer. Uncover the pan and add the salt and pepper. Cook, stirring frequently, until the rutabagas are fork-tender and the celery is crisp but not raw tasting. Fold in the cilantro and bacon. Serve immediately, garnished with additional cilantro. Pass the hot-pepper sauce at the table.