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
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!
Hi! I just started another Whole30 today! So excited 🙂 I totally have this cookbook, but I’ve never made this recipe. Question – where do you find compliant bacon?
Hey Amber, congrats!! I started mine on the 1st. The 21dsd cookbook is amazing!! Highly recommend the spaghetti squash bolognese too. What are your favorites from the cookbook?
I found this bacon at whole foods – it’s from Wellshire, called Sugar Free Dry Rubbed bacon. Even says paleo-friendly on the front 🙂 I know you can order some from US wellness meats too. But if you can’t find that, just go with pancetta – it’s usually just pork and salt!
I’ve made the spaghetti squash bolognese from Practical Paleo… assuming it’s the same. I made the lemon artichoke chicken last night, it’s another crossover from PP. I love the lemon ginger chicken and I pair it with this http://nomnompaleo.com/post/3195098303/asian-cauliflower-fried-rice
I looked at US Wellness Meats the other day and their compliant bacon was out of stock! I’ve also tried to buy pancetta at Wegmans and it had a bunch of no no ingredients. I usually stick to prosciutto as my sub since the Wegmans brand is like you said…. pork & salt. Looks like I got to take a trip to Whole Foods for some bacon!
Yep, they’re the same! I love the lemon artichoke chicken too. Never made the lemon ginger though, I’ll have to do that! And great idea to pair it with Nom Nom Paleo’s recipe too!
Prosciutto would work just as well in the recipe, you’d just have to add some extra cooking fat (about 1-2 Tbsp) since prosciutto gives off little to no fat when it cooks.
The same thing happened to me with US Wellness Meats! Looks like all the January whole30/21dsd-ers bought them all up already!
You are right Dana ! Your family is not complaining !! love when you come to NJ and share your recipes with us – do it again soon….please !!!???!!!
Haha, good! And yes I’m sure I will be back up soon and can make this again! 🙂
Made this this morning! Yum! Thanks for the recipe!
Yay! Great to hear you liked it! Happy to share 🙂