Sweet Potato, Parsnip, & Bacon Paleo Breakfast Hash ~ Paleo, Primal, Dairy Free, Gluten Free, Grain Free

Sweet Potato, Parsnip, & Bacon Paleo Breakfast Hash ~ Paleo, Primal, Dairy Free, Gluten Free, Grain Free

This root vegetable hash is AMAZING!… delicious!… incredible!…

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The night before I made this Amazing hash, my hubby thought he was catching a cold so I decided to make him soup.

So I looked in the refrigerator to see what I could come up with and oh look a couple parsnips! Awesome!

I had two parsnips left and so I used one in my Bison, Herb and root vegetable soup, Which I will be posting a recipe for soon, and the second one in this yummy hash.

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I developed quite a liking to the carrot like root vegetables a few years ago, it took me awhile to try them though because I had heard that they can sometimes be really bitter when cooked.

But one day I was looking for something other than carrots to use in a stew and decided to try my hand at parsnips anyway.

I’ve been in love with them ever sense and I’ve never had any trouble with them coming out to bitter.

No indeed they have a sweet, earthy flavor that I love!

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Pairing the sweet potato and parsnip with the bacon is an awesome combo by the way.

The sweet and vitamin A rich sweet potato, the delicate sweetness and earthiness of the parsnip and the salty smoky umami flavor from the bacon makes a hearty breakfast combination and if the bacon isn’t enough protein for you don’t worry just throw in some eggs like we did.

 Now this hash is super easy and to make it even easier I chopped all the veggies the night before and stored them in a bowl wrapped with press and seal in the refrigerator, so I had less to do the next morning.

Which is great! because I am so not a morning person, the less I have to do in the morning the better.

 

Sweet Potato, Parsnip, & Bacon Hash

Makes: Enough for 4 people or one really hungry Fox

INGREDIENTS:

6 tbsp olive oil (or oil of your choice)
1 large Parsnip
1 large Sweet potato
4 large shallots
1 tsp garlic powder
1/2 tsp sea salt (or pink Himalayan salt)
1/2 tsp fresh cracked pepper
4 slices of uncured bacon (uncured bacon has less sugar and has a nice smoky flavor)
4 ~ 8 eggs (depending on how many you want to add)

INSTRUCTIONS:

Preheat oven to 450

Peel the sweet potato, parsnip, and the shallots, chop the shallot and cut the potato and parsnip into cubes. (can be done the night before for the non morning people)

Put the oil in a large oven safe saute pan on the stove top on medium high heat, wait until the oil is hot and then add the shallots, sweet potato and parsnip to the pan.

Sprinkle with the garlic powder, salt and pepper, stir to mix in the seasonings and then cook for about 10 mins stirring every 3-4 mins.

Once the mixture has has browned pretty well place the pan in the oven and cook for another 10 mins. (no need to stir while it’s in the oven)

While the veggie’s are finishing there cooking chop the bacon into large cubes, and cook them until browned in a small saute pan on the stove top. Then place the cooked bacon on a paper towel to get rid of the bacon grease.

Once the veggies are done cooking, soft when poked with a fork or popped into your mouth, then take the pan out of the oven and mix in the bacon.

Serve with the 4-8 eggs cooked the way you like them I like omelettes my husband likes sunny side up and we each had 2 eggs each or just eat it out of the pan! who cares this stuff is Amazing!



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