Paleo Sweet Potato and Celery Root Hash with Fried Eggs
By America's Test KitchenPublished on July 1, 2016
Yield
Serves 4
Ingredients
Before You Begin
If you notice that the hash isn’t getting brown in step 3, turn up the heat. You can also use a well-seasoned cast-iron skillet here; however, the eggs may stick slightly.
Instructions
- Toss sweet potatoes, celery root, 1 tablespoon melted ghee, 1 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Cover and microwave until vegetables begin to soften, 5 to 8 minutes, stirring halfway through microwaving; drain vegetables.
- Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Stir in onion and apple and cook until softened and lightly browned, about 8 minutes. Stir in thyme and microwaved vegetables.
- Using back of spatula, gently pack hash into skillet and cook undisturbed for 2 minutes. Flip hash, 1 portion at a time, and lightly repack into skillet. Repeat flipping process every few minutes until hash is well browned, 6 to 8 minutes. Season with salt and pepper to taste. Transfer hash to bowl and cover to keep warm.
- Wipe skillet clean with paper towels. Crack eggs into 2 small bowls (4 eggs per bowl) and season with salt and pepper. Heat remaining 2 tablespoons melted ghee in now-empty skillet over medium heat until shimmering. Working quickly, pour 1 bowl of eggs into 1 side of skillet and second bowl of eggs into other side. Cover and cook for 2 minutes.
- Remove skillet from heat and let stand, covered, for about 2 minutes for runny yolks (white around edge of yolk will be barely opaque), about 3 minutes for soft but set yolks, and about 4 minutes for medium-set yolks. Divide hash onto warm plates. Separate eggs and slide on top of hash. Sprinkle with chives and serve immediately.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
White potatoes are a staple of classic hash, but they’re not allowed on the paleo diet. We set out to create a paleo hash with all the crispy, flavorful appeal of traditional versions. Our first move was to swap out the regular spuds for sweet potatoes. Unfortunately, our first attempts resulted in a very soft, mushy hash—sweet potatoes don’t boast the same starchiness as russets, so they don’t retain their shape as well once cooked. We got better results by adding some celery root to the sweet potatoes; not only did the celery root offer good textural contrast, but its earthy flavor was also a perfect complement to the sweet potatoes. To speed things up, we parcooked the veggies in the microwave until tender and then moved them to the skillet to brown and crisp. Smoky bacon added depth of flavor, and we used the bacon fat to cook our hash. A diced Golden Delicious apple added a hint of sweetness; as it cooked, it broke down and helped bind the hash together. We rounded out the flavor of the hash with onion, thyme, and a sprinkling of fresh chives. To make our hash a hearty meal, we fried some eggs in the same skillet we used to cook the hash. The tender whites and rich yolks paired perfectly with the earthy, comforting flavors in the hash.
Before You Begin
If you notice that the hash isn’t getting brown in step 3, turn up the heat. You can also use a well-seasoned cast-iron skillet here; however, the eggs may stick slightly.
Instructions
- Toss sweet potatoes, celery root, 1 tablespoon melted ghee, 1 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Cover and microwave until vegetables begin to soften, 5 to 8 minutes, stirring halfway through microwaving; drain vegetables.
- Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Stir in onion and apple and cook until softened and lightly browned, about 8 minutes. Stir in thyme and microwaved vegetables.
- Using back of spatula, gently pack hash into skillet and cook undisturbed for 2 minutes. Flip hash, 1 portion at a time, and lightly repack into skillet. Repeat flipping process every few minutes until hash is well browned, 6 to 8 minutes. Season with salt and pepper to taste. Transfer hash to bowl and cover to keep warm.
- Wipe skillet clean with paper towels. Crack eggs into 2 small bowls (4 eggs per bowl) and season with salt and pepper. Heat remaining 2 tablespoons melted ghee in now-empty skillet over medium heat until shimmering. Working quickly, pour 1 bowl of eggs into 1 side of skillet and second bowl of eggs into other side. Cover and cook for 2 minutes.
- Remove skillet from heat and let stand, covered, for about 2 minutes for runny yolks (white around edge of yolk will be barely opaque), about 3 minutes for soft but set yolks, and about 4 minutes for medium-set yolks. Divide hash onto warm plates. Separate eggs and slide on top of hash. Sprinkle with chives and serve immediately.
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