Quick Hash

Who loves a great hash!? This is on my regular rotation of dinners because it is so quick and easy + super versatile. It’s a great way to work in veggies and I love that it is great leftover for breakfast.

The key to making this super QUICK is using the slicing disc with your food processor. It’s amazing!! I didn’t use the shredding or slicing attachment for years and I’m embarrassed at how much time I used to spend chopping things and shredding cheese.  This brings food prep time down to seconds.

Ingredients:

  • 5 large red or golden potatoes or 2 sweet potatoes
  • 1 bag of Brussels sprouts (I’ve also used broccoli florets, which of course don’t require slicing, and I’ve added carrots too before)
  • 1 package of sugar-free pasture-raised bacon
  • sea salt + pepper + onion powder + garlic powder to taste

Preparation:

  1. Put slices of bacon on parchment paper on a large baking tray (I use this one: GreenLife Ceramic Cookie Sheet)
  2. Place in cold oven and turn to 425 degrees.  I typically cook for 10-15 minutes until bacon is crispy. Baking time will vary depending on your oven preheating time and the thickness of the bacon – keep an eye on it!
  3. While bacon is cooking, prepare potatoes & veggies. Clean and cut small enough to fit into the feeding cylinder of food processor.
  4. Slice the potatoes and veggies using the slicing attachment of your food processor.
  5. When bacon is cooked, transfer to paper towel lined plate, leaving the bacon grease on the pan.
  6. Add the potatoes and veggies to the pan and toss in the oil, adding more avocado or coconut oil if needed to coat.
  7. Season the potatoes and veggies, ensuring you use plenty of the sea salt.
  8. Place in oven and cook 20-30 minutes until browned and brussels are caramelized, taking out once mid-way to toss.
  9.  When potatoes and veggies are ready, crumble the bacon on top and serve.

3 thoughts on “Quick Hash

  1. Looks delicious! People following a low carb diet, can sub radishes for potatoes, believe it or not. It’s not exactly the same taste, of course, but pan-fried or roasted radishes lose their bitterness, and become crispy outside and soft inside, just like potatoes. Red radishes need to be trimmed and halved, while daikon radishes can be sliced like your recipe calls for. This is easiest. Sliced or diced onion is also a good addition to boost flavor. https://www.gnom-gnom.com/keto-faux-tatoes-radishes/

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