Are you searching for breakfast options? This bacon parsnip breakfast hash is a great addition to your breakfast recipe collection, but also makes a good “anytime” meal.
The inspiration for this breakfast hash came from a traditional British dish called “Bubble and Squeak” which is prepared using vegetable leftovers from a Sunday or holiday meal of roast and vegetable side dishes.
You might ask “What the heck is Bubble and Squeak”? It sounds like a dog’s chew toy but it is actually a British dish made up of leftover cooked vegetables, usually including cabbage and mashed potatoes, all mushed up together and fried to a golden brown on both sides.
I tried to mash everything and brown the bottom but I couldn’t get it to stay in one piece or brown like it should so … hash it became.
Bacon Parsnip breakfast hash (instead of Bubble and Squeak)
In my version, everything is sauteed except for the parsnips and cabbage which are boiled. Then everything is thrown together and all the bits are browned to make a yummy breakfast hash.
What is AIP compliant bacon?
If you are following the autoimmune protocol you will want to source compliant bacon. This excerpt comes from Phoenix Helix. Eileen says it all:
“Is sugar-cured bacon allowed on the AIP? Yes, provided that it was cured naturally, contains no artificial ingredients and no spices beyond salt. Sugar’s role in the bacon curing process is to feed beneficial bacteria. There’s usually no sugar left by the time it hits your plate. That’s why if you look at the nutrition panel on a brand of natural bacon, it should say 0 grams of sugar, even though sugar is listed in the ingredient list. One more tip: uncured bacon is actually cured, but it’s cured naturally instead of with chemicals.”
Why parsnips are good for you.
Parsnips are nutrition powerhouses and are high especially in nutrients like vitamin C, folate, phosphorus, and thiamine.
Fun Fact: At one time people believed that eating parsnips could cure a toothache or tired feet.
You can find more information about parsnips at Organic Facts.
A great breakfast option.
20 minPrep Time
20 minCook Time
40 minTotal Time
1/2 pound bacon (source compliant bacon) chopped in 1/2 inch pieces*
1 large onion diced
2 cloves garlic minced
1/2 small green cabbage sliced finely and then chopped and boiled
3 cups boiled and mashed parsnips (2 large parsnips)
8-10 mushrooms (chopped in eighths)
salt to taste
Remove the bacon pieces.
Add the diced onion and chopped mushrooms to the bacon fat in the skillet and saute until the onions are translucent and the mushrooms are browned.
Remove the pan from the heat and add the minced garlic sauteing just until cooked but not browned.
Divide the onion/mushroom mixture between two skillets.**
Add half the boiled cabbage and mashed parsnips, salt and bacon bits to each skillet. Stir to mix well.
Place both skillets over medium heat and brown on all sides.
* using scissors cut across the strips of bacon so that the pieces are about 1/2 inch wide
** halve the ingredients if you want to make one skillet of hash
As seen on Phoenix Helix recipe roundtable #155.