I’m on a serious bacon and hash kick lately. No, not the illegal (in most states) kind you fools. I’m talking about the kind of hash you can bring to your grandmother’s house for christmas breakfast to share with the whole family. And that’s exactly where the (recent) obsession started.
If you’ve ever made Diane Sanfilippo’s Parsnip and Bacon Veggie Hash from the 21-Day Sugar Detox, you know what I mean. That recipe is AWESOME. My Mom is LITERALLY OBSESSED with it. I make fun of her all the time because whenever we have to bring a dish for brunch/lunch/dinner/any given festive holiday occasion, she’s like “Oooo how about the veggie hash?!” No. exaggeration. The funniest part? Her twin sister, who lives extremely close to us (cute, right? they couldn’t stand to be separated for long…) as now started doing the EXACT same thing. Just this past week she has asked me three times for the recipe from the 21DSD cookbook.
Of course we HAD to bring ingredients for the hash when we made our trip up to New Jersey to spend Christmas weekend with the fam. Not like I’m complaining about it, this sh*t is delicious. But you know me, I get kinda bored eating the same thing all the time. And aren’t holidays the perfect time to test out new recipes on your family?! Maybe that’s the food blogger coming out in me. But I love using my family as guinea pigs. And you definitely don’t see them complaining.
So I decided to make my own version for us autoimmune peeps. The original recipe has all sorts of spices for an italian sausage spice blend, which is a no-no on the autoimmune protocol. Instead, I substituted Penzey’s Sunny Paris seasoning aka
liquid spice GOLD. Plus, it has pancetta (aka Italian bacon) AND regular bacon in it. I was feeling the sweet potatoes, but a mix of parsnips and carrots would be great too.
We devoured it. Obviously. And you probably will too.
- 2 medium-large sweet potatoes (any kind - I like a mix of Japanese white and orange-fleshed sweet potatoes) shredded using a food processor.
- 2 shallots, chopped
- ½ Tbsp minced garlic
- ½ Tbsp Penzey’s Sunny Paris Seasoning** (see below for substitution options)
- ½ tsp sea salt
- 1 package (4 oz) pancetta
- 2 slices thick-cut bacon, chopped into small bite-sized pieces
- Heat a large cast-iron pan over medium-high heat. Wait for about a minute for it to get hot, then add your bacon bits and pancetta. Cook until crispy, about 5 minutes. You may want to put one of those splatter shield things over the pan so the grease doesn’t fly everywhere in your kitchen.
- Use a wooden spoon to flip them over every once in a while. Remove from the pan and set aside on a paper-towel lined plate.
- Next, add your shallots and garlic. Cook them for about a minute, then add your shredded potatoes and cook for about 5-8 minutes.
- Halfway through cooking, add ½ Tbsp Sunny Paris seasoning and sea salt.
- Continue to mix with a wooden spoon every few minutes until they’re cooked through, but not mushy. Nobody likes a mushy hash.
- When the potatoes are done, pull the pan off the heat. Stir in about ¾ of the bacon bits and pancetta, then use the rest for topping.
- Serve with eggs and/or avocado on top!
** For the Penzey's, substitute ½ tsp onion powder, ½ tsp tarragon, a crushed bay leaf, and 1 tsp dried chives.
For all you whole30-ers: Don’t forget to check out my Whole30 Survival Guide for some great resources, meal planning, hard learned tips & tricks, and new recipes to try!