Bacon-Basted Root Vegetable Hash Recipe - Los Angeles Times

Name: Bacon-Basted Root Vegetable Hash Recipe - Los Angeles Times
Ingredients: 3 pounds rutabaga (about 3 medium), trimmed, peeled and cut into 1/2-inch wedges (2 1/4 pounds); 1 1/2 pounds celery root (about 2 medium), trimmed, peeled and cut into 1/2-inch wedges (10 ounces); 1 pound mixed mushrooms, halved or torn into bite-size pieces; 4 sprigs rosemary or 8 sprigs thyme or a mix of both; 1/2 medium red onion, thinly sliced lengthwise; 1/2 cup sherry vinegar; 1 teaspoon kosher salt, plus more; 12 ounces thick-cut bacon (14 to 16 slices); 4 cups mixed hearty salad greens; Freshly ground black pepper; 6 to 8 fried eggs

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If you want to make this hash vegetarian-friendly, simply omit the bacon and toss the vegetables with 1/2 cup olive oil or melted butter in Step 3. Then cook the vegetables for 1 hour at 425 degrees...

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Ingredients

3 pounds rutabaga (about 3 medium), trimmed, peeled and cut into 1/2-inch wedges (2 1/4 pounds)
1 1/2 pounds celery root (about 2 medium), trimmed, peeled and cut into 1/2-inch wedges (10 ounces)
1 pound mixed mushrooms, halved or torn into bite-size pieces
4 sprigs rosemary or 8 sprigs thyme or a mix of both
1/2 medium red onion, thinly sliced lengthwise
1/2 cup sherry vinegar
1 teaspoon kosher salt, plus more
12 ounces thick-cut bacon (14 to 16 slices)
4 cups mixed hearty salad greens
Freshly ground black pepper
6 to 8 fried eggs