Until a few months ago I never really thought about making hash. Potatoes aren’t really my thing and I guess I never thought to think outside the box and use a different root vegetable. But as I’ve started to cook many paleo meals within the last 6 months my cooking has shifted. These days I’m all about roasted vegetable medleys with added protein, typically sausage. Hash is pretty much a variation of this.
I love root vegetables.. rutabaga, parsnips, sweet potatoes, carrots, turnips, celeriac, beets, sunchokes, jicama – pretty much all of them except for white potatoes. So I’m not sure why I never thought to make hash with other root vegetables. But now I’m on board!
I roasted sweet potatoes with onion and seasonings in bacon grease, topped with crispy bacon and parsley, and added in some shredded chicken for extra protein. I went the rotisserie chicken route, convenience! You could leave the recipe as is or add in some roasted beets. I realize not everyone likes beets, which is why I made them optional. But I can promise sweet potatoes and beets make a great combination! I roasted the beets separately from the sweet potatoes, but you can roast them together if you prefer. Cia currently loves beets but not sweet potatoes, another reason I roasted them separately. The things we do for our children. :)
Roasted Sweet Potato Hash
- 4 slices bacon
- 2 medium-large sweet potatoes, peeled and chopped into 1/4-1/2″ dice.
- 1 medium onion, sliced into thin half moons
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped parsley
- 1 1/2 – 2 cups shredded rotisserie chicken
- 2 medium beets, optional
- Preheat oven to 375º. Wrap beets in foil and bake for 45-60 minutes until fully cooked through and can be easily pierced with a fork. Set aside to cool.
- Cook bacon in a large skillet over low heat, rendering out the fat. Once browed remove bacon and set aside on a plate. Leave bacon grease in skillet.
- Preheat oven to 425º.
- Add sweet potato, onion, garlic powder, and smoked paprika to the bacon grease. Season generously with s&p and mix well. Place in oven and roast for 20-30 minutes until sweet potato is tender and onion is slightly browned.
- Meanwhile, if using beets, peel and chop them into 1/4″ dice. The skins should slide right off but use a paper towel to help rub it off if needed.
- Remove from the sweet potatoes from the oven and mix in rotisserie chicken. Add in the beets if using.
- Top with parsley.