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Bacon and Taro Root Hash

TarroRootHash1

Move over sweet potatoes, there is a new root vegetable in town. When we switched to the Paleo diet, the sweet potato became the replacement for all things that asked for white potatoes. While the sweet potato is delish in it own right; it never quite gave you the crispiness and mouth feel for those good old yellow and white potatoes. Well, we recently discovered Taro Root, a high fiber alternative, to almost everywhere you used to eat white potatoes. We get ours from FreshDirect in NYC metro area, and find them relatively easy to peel and cube. Try out this breakfast hash and now favorite go to breakfast meal on the weekend!

From our kitchen to yours, Bennett

Ingredients

4 large pastured raised eggs
6 medium taro roots, peeled and cubed
4 slices of thick cut bacon
1 yellow onion, sliced
4 garlic cloves, sliced
1 tablespoon grassfed butter
1 bunch Italian parsley (optional for garnish)
Sea salt and pepper to taste

TarroRootHash2

Directions

Start by getting a pot filled with salted water and heat to a boil
While the water is heating up, in a large cast iron skillet render the fat out of the bacon by cooking on low heat for about 20 minutes (flip as needed)
Cube the taro root and then once the water is boiling, parboil the taro root for 3 minutes and set aside
Remove the bacon from the pan and add sliced onions and garlic with additional butter
When the bacon is dry and no longer hot, cut into ¼” strips
Sautee the onions and garlic until they start to caramelize, then add the bacon back into the mixture (Make sure you are seasoning with salt and pepper throughout)
Add the taro root and turn the heat up to medium, seeking a golden brown crust on the outside of the taro root (season to taste)
In a separate pan, fry 4 eggs for about 4 minutes ensuring that the yolks remain soft (Note a hot pan with oil is essential to getting the crispy bottom to add texture to the dish)
Remove the hash and top with a soft fried egg
Garnish with parsley, salt and pepper

Serves 4

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