This Red Flannel Hash is healthy and delicious, making it a perfect meal option for individuals that follow an AIP, Paleo or Whole 30 lifestyle. It incorporates a variety of colorful vegetables including beets, sweet potatoes, radishes, onions, and beet leaves.
The name of Red Flannel Hash is derived from the bright, vibrant colors that are a feast for your eyes. This version is unique, as it provides a bit of a twist to the classic potato filled dish.
Beets, sweet potatoes and onions are standard ingredients when making the traditional recipe. I have integrated radishes; however, to replicate the color and texture of red potatoes. In addition, substituting radishes for potatoes allows this creation to be nightshade-free and autoimmune protocol compliant. Radishes are low on the glycemic index and provide the benefits of containing minimal calories, yet they are loaded with nutrients.
When purchasing beets, the root of this vegetable is usually eaten and the leaves are often discarded. Why throw away perfectly good beet greens? After all, they are packed with antioxidants and are high in Vitamin K, Vitamin A and Vitamin C. These green gems are also a great source of fiber and loaded with a plethora of protein, phosphorus, and zinc!
The traditional recipe commonly contains corned beef, but I prefer to mix it up and use bacon instead. Who doesn’t love bacon!
Red Flannel Hash is a great choice for breakfast or any meal of the day. It freezes nicely and can be heated up quickly in the microwave or on the stovetop.
- 8 slices bacon (no sugar for whole 30) chopped
- 2 large sweet potatoes cubed
- 2 medium beets cubed
- 3 tablespoons bacon fat
- 1 medium onion diced
- 3 cloves garlic minced
- 1/2 pound radishes cubed
- 2 cups beet leaves loosely packed chopped
- 1 tablespoon thyme dried
Place sweet potatoes and beets in separate pots and fill with water. Place pots over high heat and bring to a boil. Boil (for approximately 15 minutes or until slightly firm) and drain.
Place a large skillet over medium high heat. Add bacon fat, garlic, onions, and radishes. Sauté for 5 minutes.
Peel and cube sweet potatoes. Add to skillet and continue to sauté for 7 to 10 minutes.
Peel and cube beets. Add to skillet.
Stir in bacon, beet leaves and thyme. Sauté for an additional 5-10 minutes.