This recipe is yet another imagined as a result of “what can we make with what we have in the house” thanks to the nearly 3 feet of snow we were gifted from Winter Storm Jonas aka “Snowzilla”.
The day before we were snowed in, a package arrived from Primal Palate with their new line of AIP-friendly spice blends. This was a long time coming, because finding any spice blends that are free of seeds or nightshade spices is extremely tricky. Frankly, when we started incorporating AIP into our recipes, this was actually the highest degree of difficulty element. I had forgotten how to cook without paprika and cumin! Even blends that seem safe at first glance will have the ingredient “other spices”, which often means paprika, cumin, or cayenne. So thanks to Primal Palate, we have a place to turn to that is absolutely safe for AIP.
The one that immediately stood out to our noses was the breakfast blend and we knew it would be perfect for a breakfast hash.
But since we were snowed in, veggies were a limited resource. We looked in our pantry for what was left and discovered some bacon, an onion, a couple of apples and our favorite not-potato, rutabagas. Now we’ve used rutabagas before in our popular (not) Potato Soup from Real Life Paleo, and they’re just great.
Also known as Swedish turnips, I like to call rutabagas Viking turnips because they are larger, fiercer and more intimidating than their European mainland cousins. I recommend making this dish like our Swedish friends do. With axes and swords.
Call this dish a breakfast treat for almost everyone, since it’s great for egg-free families, too. Wesley declared it “delicious with his favorite foods: apples & bacon!” upon first bite.
The morning this hash was created, our breakfast also included apple & chicken sausage, but you could add a mug of broth or anything else. Many foods would pair well with it (greens, eggs, pulled pork, leftovers, etc.).
- 1 medium onion, diced
- 1 Tbsp bacon fat or other fat of choice
- 2 rutabagas, peeled and diced
- 2 apples, peeled and diced
- 3 thick slices of bacon, diced
- 2 tsp Breakfast Blend spice mix
- 1 tsp salt
- 1/4 tsp ground black pepper
- In a large skillet, melt fat over medium heat until very hot.
- Add onion and saute for 3 minutes, until beginning to soften.
- Add salt, pepper, spice blend and bacon and fry for 3 minutes, stirring frequently.
- Add rutabaga and apple and saute until rutabaga is soft and slightly browned, about 10 minutes, stirring frequently.
- Remove from heat and serve.
If you don't have this spice blend, make your own with onion powder, garlic powder, sage, thyme, turmeric and cinnamon, about 1/4 tsp each.