Paleo Red Flannel Hash

Paleo Red Flannel Hash is a healthy, easy recipe for breakfast, brunch, or dinner. Made with red beets, the root vegetable yuca, and any leftover meat in the refrigerator.

Course Breakfast, Entree

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings servings

Calories 226kcal

Author Karrie | Tasty Ever After

Ingredients

1 cup cooked yuca root or potatoes , cut into ½" cubes (To cook: boil peeled yuca root in water, reduce heat, cover with lid, and simmer for 10-15 minutes or until fork tender)
3 tablespoon fat of choice, olive oil, ghee, coconut oil, or even duck fat (my fav)!
2 cups leftover cooked beef roast, chopped
1 ½ cups cooked beets, cut into ½" cubes
1 cup leftover cooked assorted vegetables, like carrots, onions, mushrooms, etc (optional)
½ teaspoon dried thyme
¼ cup leftover cooking liquid, beef broth, or water
salt and pepper to taste

US Customary - Metric

Instructions

Place 3 tablespoons oil in a large skillet over medium heat, add yuca cubes (or potatoes) and fry until golden brown on all sides.
In a large bowl, add beef, beets, any cooked vegetables desired, and dried thyme. Stir well to combine. If mixture looks a little dry, moisten with any leftover cooking liquid from the beef. Can also use beef broth or water.
Add mixture to the yuca or potatoes in skillet, stir well and allow to heat throughout. Spread evenly in pan and let a brown crust form on the bottom. Turn over to brown the other side.
Serve immediately with eggs and/or a salad and enjoy!

Nutrition