Corned Bison Hash


2 slices smoke house bacon, sliced 1/4" thick
3 cups potatoes, cooked, diced 1/4 "
1 cup rutabegas, diced 1/4"
1 cup turnips, Diced 1/4"
1/2 cup celery, diced 1/4"
1 cup onions, diced 1/4"
2 tablespoons parsley, chopped
2 pounds corned bison, 1/4" diced
1 cup bison cooking liquid - or au jus
1 teaspoon kosher salt

Dice cooked potatoes 1/4", set aside.
In heavy bottomed pan brown the bacon, remove leaving fat behind.
Saute onions, celery, rutabegas and turnips in heavy bottomed pan with the dripping from the bacon for 10 min on medium high heat.
Reduce heat to medium.  Add Bison cooking liquid and cook until vegetables are tender.  (approx 15 min)
Remove from heat, fold in potatoes, cooked ground bison and parsley.  Mix and season with salt.
Can be made up to three days before service or portioned and frozen for those special weekend mornings.

Yield: 1 1/4 quarts