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Butternut Squash, Potato, Mushroom Hash with Bacon, Kale, and Goat Cheese Fondue

Heather Terhune - Sable
Chicago, IL

Chef demonstration
Soups & Sides
Winter

Ingredients for Hash and Bacon:
  • 6 slices bacon, cut into small pieces
  • 1.5 lbs Yukon gold potatoes, washed and cut into small chunks (blanched)
  • 1.5 lbs butternut squash, peeled and cut into small chunks (blanched)
  • 1 lb mushrooms, sliced (any variety)
  • 1 bunch kale, finely chopped
  • 1/4 cup finely chopped herbs (parsley, thyme, rosemary, tarragon)
  • Kosher salt and freshly ground black pepper, to taste
Ingredients for Fondue
  • 1 cup of cream
  • 1 cup of goat cheese
Method:
  1. In a heavy skillet, cook the bacon until crisp.
  2. Add the potatoes, butternut squash and mushrooms.  Season with salt and pepper.
  3.  Saute for 5 minutes and add the mushrooms.
  4. Reduce heat to medium-low, and simmer until the potatoes are tender, 8-10 minutes.
  5.  Add the kale.  Cook, stirring occasionally, then add the fresh herbs.
  6. In separate pan, heat cream and goat cheese until the cheese melts.  Do not boil.
  7. Top hash with goat cheese fondue.

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