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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!