This yam, celery root and bacon hash and delicious and simple to make. You’ll love the taste and flavor!
I’ve mentioned that we are currently doing the Eczema Cure protocol from Holistic Squid. I’m only doing it support my husband, like a nice wife 🙂 . Although, I am going bonkers for some peppers over here!
There are no eggs and no nightshades allowed on the protocol. No eggs for breakfast isn’t too big of a deal for me, although I love eggs and eat them almost every day, I am just as happy having some soup or leftover dinner for breakfast. My husband, on the other hand, thinks I am nuts when he sees me chomping on a nori wrap first thing in the morning. He needs more traditional breakfast food for breakfast. So this yam and celeriac hash has been our go-to lately!
This breakfast hash is a really tasty egg-free breakfast, but it is also amazing with a fried egg on top! This is also a great recipe for those of you that follow an Autoimmune Paleo protocol. If you have a busy schedule that doesn’t leave you much time to prepare breakfast, you can make a big batch of this and enjoy it all week!
Yam, Celery Root & Bacon Hash
6 to 7 pieces of bacon, diced
1 large yam, peeled and cut into 1/2 inch cubes
1 celery root, peeled and cut into 1/2 inch cubes
1-2 tablespoons ghee (make your own or find it here)
1/2 large onion, diced
4 cloves garlic, minced
1 teaspoon smoked paprika (omit if doing Eczema Cure or Autoimmune Paleo Protocol)
sea salt and pepper
1-2 tablespoons fresh parsley, minced
Yam, Celery Root and Bacon Hash
- 6 to 7 pieces of bacon, diced
- 1 large yam, peeled and cut into 1/2 inch cubes
- 1 celery root, peeled and cut into 1/2 inch cubes
- 1-2 tablespoons ghee
- 1/2 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika (omit if doing Eczema Cure or Autoimmune Paleo Protocol)
- sea salt and pepper
- 1-2 tablespoons fresh parsley, minced
- Fill a pot with water, that is large enough to hold your yam without crowding. Add a dash of salt. Bring to a boil, then add your chopped yams. Cover and cook for 12 to 15 minutes, or until your yams are tender. They don’t have to be all the way cooked through, as they will cook more when you saute them. Once they are cooked, drain them in a colander. Try to drain as much liquid as possible.
- In a large saute pan, cook your bacon pieces until crispy. Use a slotted spoon and remove the cooked bacon and set aside.
- Using the remaining bacon grease to saute your onions. Cook for about 5 minutes, until translucent. Then add your celeriac. Cook celeriac until soft. Celeriac is a thirsty vegetable and will absorb the bacon grease. If it absorbs too much of the bacon fat, then add some ghee to the pan, so the hash doesn’t burn.
- Once the celeriac is soft, add yams and garlic and cook until yams brown slightly.
- Generously season the hash with salt and pepper and gently mix in the smoked paprika and bacon.
- Top with chopped parsley and serve!
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