Roasted Root Vegetable Hash
From the New Orleans Crescent City Market. My dad makes this at least 1/2 a dozen times in the Fall and all of us really like it, even my picky little brother.
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DIRECTIONS
- In a large, non-stick saute pan, cook the bacon over low heat.
- When crisp, remove from the fire and drain on paper towels.
- With the bacon drippings still in the pan saute the onion and garlic until soft.
- Add all of the vegetables and cook slowly until the vegetables are soft.
- Season with salt and pepper.
- Right before serving, add the parsley and cooked bacon.
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