| Prep: 20 mins | Cook: 30 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 22g | 8g | 28g |
| sugars | fibre | protein | salt |
| 16g | 5g | 12g | 2g |
As a lover of both Pacific Northwest and Japanese cuisines, I am always seeking out ways to meld together potent flavors and healthy options. This is exactly why I’ve fallen for the Swede, Apple, and Bacon Hash recipe. Allowing me to unleash the exquisite, yet underplayed flavors of my dual culinary heritage, this recipe is the epitome of a nutritious indulgence that plays well with my gastronomical lineage.
A Mélange of Tradition, Good Health, and Unbeatable Taste
Imagine harnessing the goodness of raw, rustic Pacific Northwest ingredients and coupling it with the subtleties of heady Asian spices. That’s the Swede, Apple, and Bacon Hash for you. Starting with the much-loved rutabagas or “swede” and apples, to the sizzling warmth of bacon and the heady flavors of thyme leaves, this dish is a natural powerhouse. The more you delve into the dish, the more it reveals its layered subtleties.
Complementing the vibrant flavors are the health benefits it brings to the table. Swedes, or rutabagas, are packed with vitamin C, a potent antioxidant, and potassium, a dietary minetral essential for heart health. In addition, apples bring the dietary fiber and vitamin content up a notch, while the olive oil ensures a healthy dose of fatty acids essential for maintaining general well-being.
Delivering a Culinary Experience
What sets this hash apart is its versatility. You can enjoy it steaming hot from the skillet, characterized by the tantalizing aroma of cooked apple and swede blanketed by fresh thyme and crispy bacon. Alternatively, it pairs well with several other dishes, and a lovely, seared salmon steak happens to be one of my personal favorites to serve alongside. If you want to take it up a notch, try it as an avant-garde hash for breakfast, coupled with classic French omlette.
My varied culinary upbringing in Seattle and regular sojourns to Japan have taught me to appreciate dishes like these. They symbolize heritage, health, and the very joy of cooking – all the things that contribute to my love for food.
What You’ll Need
- 2 large swedes (rutabagas)
- 3 large tart apples, such as Granny Smith
- 1 lb. bacon
- 1 large onion
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- Salt to taste
- Black pepper to taste
Method
Step One
To start, you will need to carefully peel both the swedes and the apples. Once peeled, cut them into similar-sized pieces. For the best flavor, they should be around the size of your thumb.
Step Two
After cutting the swedes and apples, dice the onion and cut the bacon into strips.
Step Three
Next, take a large pan and add the olive oil to it, warming it up over medium heat.
Step Four
Once the oil is hot, start cooking the bacon. While it’s cooking, you should begin to see some fat being released by the bacon.
Step Five
When the bacon is properly cooked, take it out of the pan and set it aside. Keep the bacon fat in the pan, though, as it will give extra flavor to the remaining ingredients.
Step Six
Now, in the same pan, cook the diced onion until it’s translucent. Make sure to stir occasionally to keep it from burning.
Step Seven
Next, add the swedes and apples to the pan with the onions. Cook until they become tender and start to darken in color, which should take about 10 – 12 minutes.
Step Eight
Once the swedes and apples are ready, return the cooked bacon to the pan.
Step Nine
Lastly, add the thyme leaves to the pan, along with salt and pepper to taste. Stir everything well to make sure it’s evenly mixed and serve immediately while still hot.
