So the other day I was in the process of prepping dinner (while also about to bake some cookies) when my stove decided to “die”. For once in my life I stayed calm, tried to assess the problem and quickly came up with a backup plan for how I was going to continue to cook without a stovetop or oven. Luckily most of the snow had melted around our grill a few days before this mishap, and, what more caveman-like way to cook dinner than on the open flame of a grill! (well, of course a hand-started fire would be more caveman-like, but thats besides the point!) So, I got to work cooking this amazing hash on the grill and I have to say it was a lot nicer to get some fresh-air while cooking for once! Obviously this can be made in skillet on the stove, but if you would like to be a little more adventurous, try it on the grill!
- 2 large sweet potatoes
- 2 large red beets
- 1/2 large yellow onion
- 6-8 slices bacon
- 2 TB. dill
- 1 TB. tarragon
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1-2 TB. coconut oil (if needed)
-Chop the onion into thin slices and add it to the shredded beets and sweets
-Then toss in the dill, tarragon, salt and pepper and mix until thoroughly combined
-Heat grill to medium-high (mine was about 400 degrees)
-Place bacon in strips into a cast iron skillet and throw it on the heated grill for about 5 mintutes, then flip the bacon. Cook until the bacon is starting to crisp
-Remove the bacon from the skillet and cut it into 1/4 inch pieces
-Add the hash to the bacon fat and cook, stirring occasionally for about 10 minutes until the potatoes are soft
-Add the bacon bits back into the hash, toss and serve!
-Enjoy hash as a side dish or with some over easy eggs (if you are not doing AIP)!