Tip- this starts off on the stovetop but finishes in the oven so using a pan that is oven safe is easiest. Or you can have a casserole dish ready to transfer the veggie hash into.
1 pound red radishes, washed and ends trimmed
3 tablespoons bacon grease
4 slices cooked bacon, crumbled
1 medium yellow onion, finely diced
2 cloves fresh garlic finely diced
1 medium bell pepper, finely diced
1/2 cup asstd veggies of your choice (I typically use leftover veggies from the week such as mushrooms, asparagus, even brussels)
2 teaspoon pink Himalayan salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
Preheat oven to 350 degrees Fahrenheit. Dice your cleaned radishes into quarters and set aside.
Utilizing a large oven safe pan (see above) pour in the bacon grease and heat over medium high heat. Add in the radishes and cook down for approximately 10 minutes. Add in the other veggies at this point (onion, garlic, asstd veggies of choice) Continue cooking for an additional 10 minutes. Add in the crumbled bacon and seasonings. Mix well. Transfer to the oven and bake for 25 minutes.
Serve hot! Best with over medium eggs and some crispy bacon for the ultimate breakfast experience!