Bacon Rutabaga Chayote Hash with Spicy Avocado Mousse

Another challenge. Does it ever seem like life presents ongoing challenges? Does it ever seem like your to-do-list just grows and grows? Does it ever feel like you have been walking uphill for a long time without a chance to sit down and relax? It is okay to take a break from those challenges. It is okay to take a day off from working on the to-do list. It is okay to pause on that uphill walk, look out at the beautiful view, and take a few deep breaths. Challenges can deplete us, or challenges can invigorate us. Which will it be today?

I was challenged to create a recipe using rutabaga, chayote squash, bacon, and avocado. I have never used rutabaga or chayote before, nor have I eaten them. I didn’t know the flavors or the cooking techniques. I did a little homework and then threw caution to the wind. I chose to let the challenge invigorate me. I created this recipe based on my craving for a BLT sandwich and my need to use the rutabaga and chayote! Sometimes we never know where the inspiration will come from. I created this hash with a BLT flair, and it was tasty enough to earn a place here among my other recipes. ENJOY!

My Favorite Tips:

*The beauty of this recipe is that it can easily be a quick meal for two or a side dish for four.
*I prepare the Spicy Avocado Mousse first and store it in the refrigerator until ready to eat. I put the mousse into a glass storage bowl, press plastic wrap onto the entire surface of the mixture, and then put the lid on to fully seal the bowl. This helps keep the avocado from turning brown.
*For a spicier mousse, add more jalapeno!
*You can prepare the bacon ahead of time and place it in the refrigerator until ready to use.
*For more bacon flavor, you may use bacon grease instead of the grapeseed oil, or add additional bacon pieces to your dish.
*The Shichimi Togarashi seasoning adds a great flavor to the hash. The version I use from Savory Spice includes sesame seeds, orange peel, poppy seeds, paprika, Chinese chiles, Szechwan pepper, ginger, and nori.

Bacon Rutabaga Chayote Hash with Spicy Avocado Mousse

Recipe by AmiessaCourse: DinnerCuisine: SouthernDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

The beauty of this recipe is that it can easily be a quick one-dish meal for two or a side dish for four. It is tasty and filling as a main course. Try it as a side dish with grilled chicken!

Ingredients

• Spicy Avocado Mousse

• 2 avocados, seeds and peel removed

• 1 jalapeno, seeded

• 1/4 cup nonfat plain Greek yogurt

• 1 tsp lime juice

• 1/8 tsp sea salt

• 1 garlic clove, peeled

• Bacon Rutabaga Chayote Hash:

• 1 Tbsp grapeseed oil

• 2 1/2 cups rutabaga, peeled and diced

• 2/1/2 cups chayote squash, peeled and diced

• 4 pieces bacon, cooked crispy and crumbled

• 1 tsp shichimi togarashi seasoning

• one tomato, diced

• baby romaine lettuce

• Optional garnish – lime wedges

• Optional garnish – red pepper flakes

• Optional garnish – sea salt and fresh ground black pepper

Directions

• Spicy Avocado Mousse
• Add avocado, jalapeno, yogurt, lime juice, sea salt, and garlic to a blender or food processor. Blend until very smooth, approximately 3-5 minutes.
• Refrigerate in sealed bowl until ready to eat.
• Bacon Rutabaga Chayote Hash
• Add grapeseed oil to large skillet or stir fry pan. Heat on medium-high heat.
• Add rutabaga to skillet. Stir. Add shichimi togarashi seasoning to skillet. Stir. Cook approximately 5 minutes, stirring frequently.
• Turn heat to medium. Add chayote and bacon. Cook 3-4 minutes, stirring frequently.
• Serve hot on a bed of lettuce. Add diced tomatoes to the top of the dish. Add a dollop of Spicy Avocado Mousse. Garnish with any of the optional garnishes. ENJOY!

Notes

• I prepare the Spicy Avocado Mousse first and store it in the refrigerator until ready to eat. I put the mousse into a glass storage bowl, press plastic wrap onto the entire surface of the mixture, and then put the lid on to fully seal the bowl. This helps keep the avocado from turning brown.
• For a spicier mousse, add more jalapeno!
• You can prepare the bacon ahead of time and place it in the refrigerator until ready to use.
• For more bacon flavor, you may use bacon grease instead of the grapeseed oil, or add additional bacon pieces to your dish.
• The shichimi togarashi seasoning adds a great flavor to the hash. The version I use from Savory Spice includes sesame seeds, orange peel, poppy seeds, paprika, Chinese chiles, Szechwan pepper, ginger, and nori.