Red Velvet Hash (Paleo, AIP, 21DSD)

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!

Ingredients:

  • 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)

Instructions:

-Shred sweet potatoes and beets into a large mixing bowl using a mandolin with a grating attachment or a large box grater

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-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

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-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

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-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)!

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