Turnip Hash with Bacon and Gouda


Lunchtime is often spent at my desk. Sometimes it’s what I’ve cooked for a post, maybe it’s leftovers, occasionally it’s an almond butter and honey sandwich with some fruit and a glass of milk. Whatever it is, it’s usually eaten while I do something else, often standing at the kitchen island because I don’t have time to sit down.

I sat down for this one.


I would argue that almost anything is better with bacon. I could probably give up any other meat. But, bacon, it’s not going anywhere. Paired with crispy on the outside, tender on the inside turnips, and these two things alone could win me over.


The veggies were cooked in the bacon grease and some olive oil.


They took less than ten minutes. This is a quick one to whip up.


Once the veggies were done, they got moved over to the side so an egg could be fried. I like to get the skillet really hot, so the edges can crisp up a bit. Then I flip, turn off the heat, and let the top set just a bit. I like the yolk to be runny, so it will combine with the veggies to make a dressing of sorts. However you like to cook your eggs will be perfect though. You could even scramble them if you’d like.


And then, the dish came together with some gouda cheese, chopped spring onions, roasted and salted almonds, and a squeeze of lemon.


I sat and ate this while making yummy sounds and writing happy notes in my recipe notebook.


Is it weird that I want to have this again for dinner instead of the homemade pasta with homemade tomato sauce that I’ve got planned. Yeah, I liked it that much.

Happy Eating!

Turnip Hash
Serves: 2
  • 4 slices bacon
  • 2 T olive oil
  • 3 small turnips (or potatoes or rutabagas), chopped
  • 1 carrot, chopped
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 2 C broccoli, chopped
  • 1 egg/person
  • 2 T gouda cheese, chopped
  • 1 T green or spring onion, chopped
  • 2 T almonds, chopped
  • lemon slices, for serving
  1. Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
  2. Add olive oil to bacon grease. When it's hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
  4. Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, and a squeeze of lemon.


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Zucchini Hot Dish using BFF eggs, evoo and cheese!

My grandma was one heck of a cook and baker!  She blessed us with the food and was good at keeping all the recipes.  One of my favorites she made was what she called Zucchini Hot Dish.  I decided to make it this afternoon because #1 I was craving it and #2 I had some squash I needed to use up.  Turns out this is a great recipe for using BFF’s products.  Ingredient list:

1 cup bisquick

1 cup rice (cooked)

3 cups zucchini (or any squash you can grate up)

5  eggs

1-2 green onions

2 TB oil

1/2 cup parmesan cheese

3 out of the 7 ingredients can/should be BFF products!  I used BFF eggs, BFF’s Grass to Gold Cheese, and BFF’s Extra Virgin Olive Oil.  I also swapped out the bisquick for pamela’s baking and pancake mix since we eat gluten free.

What to do:

Whisk the eggs, add cooked rice, shredded zucchini, cheese, onion, bisquick (or other flour substitute), and oil.  I added some garlic salt to this as well.  mix well and put in a big pie pan.  I sprinkled more cheese on top.  Bake at 375 for 40-45 min. This is what it comes out like…


This was our dinner tonight.  Cucumber, Tomato and Onion Salad with BFF EVOO and 18 year Aged Balsamic Vinegar! with our Zucchini Hot Dish! Yum!!

BFF dinner

I hope you enjoy this dish as much as our family does!

Benina :)

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