Paleo Breakfast Hash

Karotten, Möhren

Image via Wikipedia

Breakfast Hash is one of our staples!  We make a double batch at least once or twice a week and re-heat left overs in the oven on broil.  There are so many yummy colorful root vegetables that have been pushed to the side long enough by the more popular, though boring and way less nutritious, white potato!


  • Diced root vegetables.  We like a combo of Japanese Yam, Purple Yam and Parsnips.  You can also include rutabaga, turnips, beets, sweet potato, or garnet yams.
  • 1 white or red onion sliced thin
  • 1-2 tablespoons Coconut Oil
  • 1 clove garlic – chopped
  • Seasonings

Heat 1 tablespoon oil in a large skillet.  (We love to use cast iron because we can put it right in the oven at the end to broil a bit.)  Add garlic and diced root veges.  Brown for 15-20 minutes.  Add more oil as needed.  Add onions and cook another 5 minutes.  Then pop in into the oven on broil for 5-10 minutes or until desired crispiness!  We like ours a bit crunchy.  Season as desired:  Tony’s Cajun or Italian, or Lemon Pepper, or fresh herbs from the garden.


Check out Mark’s Daily Apple for his “Root Vegetable Hash” version.

This entry was posted in Recipes and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s