Friends, where would this world be without social media? Let’s be frank, for all the time we waste on it, the distractions it provides and the endless supply of people getting engaged/married/pregnant. It is also a helpful resource to stay connected with the people in our lives thousands of miles from us.
Weekly FaceTime’s with my brother, bi-weekly phone calls to my parents and daily messages via Facebook and iMessage with countless people makes this world feel much smaller then it is and sometimes that is the very tonic for a little homesick person.
Another tonic is warming food as the days get shorter and hash is one of those dishes that can be thrown together with almost any root vegetables you have in your kitchen. It comes together quick and can’t really be ruined unless you burn it.
This dish would probably work incredibly well replacing the celeriac with apple which would add a sweetness which we know bacon pairs well with. This hash is a great throw together breakfast or easy lunch while also being gluten free and very filling.
Bacon, Celeriac and Sweet Potato Hash
4 rashers smoked bacon
1 medium sweet potato, cubed
1 small celeriac, peeled and cubed
1/4 small cabbage, cubed
1/2 red onion, peeled and cubed
1 handful basil, finely sliced
Cook the bacon in a pan on medium heat until brown. Remove and set aside.
Add the celeriac and stir through, cooking covered for a further 5 minutes.
Melt a little more butter as necessary and add in the cabbage and onion, stirring to combine. Cover and cook for a further 5 minutes until the cabbage and onion are soft and the celeriac and sweet potato are starting to brown slightly.
Remove and serve immediately with a little basil.