Paleo Sweet Potato and Celery Root Hash with Fried Eggs
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.