Made with yams, celery root (or celeriac), and a touch of bacon, it’s filling and full of flavor from smoked paprika, sautéed onion, garlic, and fresh parsley. It’s amazing with an egg on top!
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Yam, Celery Root & Bacon Hash
2017-10-01 10:49:19
Made with yams, celery root (or celeriac), and a touch of bacon, it's filling and full of flavor from smoked paprika, sautéed onion, garlic, and fresh parsley. It's amazing with an egg on top!
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Nutrition Facts
Serving Size
339g
Servings
2
Amount Per Serving
Calories 1073
Calories from Fat 801
% Daily Value *
Total Fat 90g
139%
Saturated Fat 45g
223%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 32g
Cholesterol 238mg
79%
Sodium 2478mg
103%
Total Carbohydrates 28g
9%
Dietary Fiber 6g
22%
Sugars 7g
Protein 41g
Vitamin A
97%
Vitamin C
56%
Calcium
13%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 12 pieces of no sugar added bacon, diced
- 2 large yams, peeled and cut into 1/2 inch cubes
- 2 celery roots, peeled and cut into 1/2 inch cubes
- 4 tablespoons of ghee
- 1 large onion, diced
- 8 cloves garlic, minced
- 2 teaspoon2 smoked paprika
- sea salt and pepper
- 3 tablespoons fresh parsley, minced
What you do
- 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!
Tips & tricks
- This is great with an egg cracked over the top.
Adapted from Rubies and Radishes
Adapted from Rubies and Radishes
Jessy + Melissa https://www.jessyandmelissa.com/