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Home Recipes By Course Breakfast

Yam, Celery Root & Bacon Hash

Gluten-Free Dairy-Free

This yam, celery root and bacon hash and delicious and simple to make. You’ll love the taste and flavor!

IMG_0498-2

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 ๐Ÿ™‚ . 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

Ingredients
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

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Yam, Celery Root and Bacon Hash

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Ingredients

  • 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

Instructions

  • 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 donโ€™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 doesnโ€™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!

yam, celery and bacon hash

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Reader Interactions

6 Comments

  1. Tara says

    September 17, 2013 at 2:56 pm

    OMG, I love celery root! I never know how to use it, so thank you for this! Hash is one of my very favorite foods. ๐Ÿ˜€

    • admin says

      September 19, 2013 at 4:18 pm

      I love it too! It’s also really good, raw in a salad… Kind of like a celeriac coleslaw.

  2. Salixisme says

    September 17, 2013 at 8:18 pm

    This sounds really good! I love hash, although it would probably be better with a fried egg sat on top ๐Ÿ˜‰

    • admin says

      September 19, 2013 at 4:17 pm

      Yes! It is delicious with an egg on top! ๐Ÿ™‚

  3. Naz(@CinnamonEats) says

    September 17, 2013 at 9:51 pm

    This looks and sounds delicious! Saving this recipe for later ๐Ÿ™‚

  4. Michael says

    September 19, 2013 at 10:49 am

    Quick and simple! I love this recipe will try and cook it for dinner

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