Root Vegetable Apple Hash with Nueske’s Applewood Smoked Bacon

Makes 2 hearty brunch servings

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  • 1 medium beet
  • 1 small parsnip
  • 1  small sweet potato
  • 2  medium redskin or Yukon gold potatoes
  • 2 large tart apples
  • 1⁄4 pound small Brussels sprouts, halved
  • 1 pound Nueske’s thick-cut applewood smoked bacon
  • 1 cup toasted walnuts
  • 4 fresh eggs
  • Sleeping Bear Farms Pepper Honey Mustard


Chop Nueske’s bacon into 1-inch pieces and cook over medium heat until crispy. Remove from pan and reserve 2 tablespoons clean drippings. Preheat oven to 350 degrees. Evenly dice the vegetables and apples in about 1⁄2-inch cubes (feel free to substitute root veggies of your choice depending on what’s available locally). Toss vegetables and apples in reserved bacon drippings and layer evenly on a baking sheet. Season with salt and pepper. Roast at 350 degrees for approximately 20 minutes, or until fork-tender. When the hash is halfway finished, gently heat a small pot of water, and poach each egg individually. Alternatively, eggs can be fried in olive oil. Toss finished hash with crispy Nueske’s bacon and toasted walnuts. Portion onto two plates, top each with two poached or fried eggs, and drizzle Sleeping Bear Farms Pepper Honey Mustard over top to taste. If you’d rather avoid the spice, try Sleeping Bear Farms Real Honey Mustard.