This recipe makes me so happy. It was one of those unexpected homeruns that had very little technique or high hopes behind it, but after taking one bite I knew it would be my new paleo go-to. It’s hearty, crave-satisfying, easy to prepare and best of all, PRACTICAL. Here’s the story:
Those of you who are lucky enough to have shared a meal with me know that I’m a sloooooooow eater. Even before going paleo, I always appreciated food and enjoyed eating too much not to savor every forkful.
I’m a master of creating the “perfect bite,” which for me includes a little taste of everything on the plate. I don’t segregate. No matter what I’m eating, I usually end up turning it all into one big mixed up hash before I dig in (and after I’ve Instagrammed it).
To cut down on my “hashing” time though, I tend to gravitate toward recipes that I can throw together in a single pot or pan. Even in the summer my Pinterest boards are full of curries, pot roasts and stews – total insta-hash!
My Instagram followers might also know that I’ve been on an exotic root veg kick lately. Well, exotic to me. Parsnips and rutabaga are my newest discoveries. Their sweetness and texture make them so much more interesting than your typical tuber, and I’ve been loving all the unique hash variations they’ve opened up for me.
So I ventured to the grocery store this week with a vague desire to incorporate my new root veggie friends into some sort of delicious meat hash. Normally this kind of off-book shopping method doesn’t pan out so well for me. I’m a planner. But for some reason the stars aligned this week and I ended up creating what is truly one of the most delicious meals I’ve cooked since I started eating paleo.
I’m not kidding. This hash is out-of-this-world good. It’s got the perfect mix of soul-comforting sweetness from the hearty root veggies, and crave-satisfying richness from the irresistible pulled pork.
I’m telling you, I don’t know why diners haven’t been making hash browns out of parsnips all along! They’re so much richer and more flavorful than boring old white potatoes, and if you take the time to brown them, they get just as much nutty, caramelized flavor as any hash brown I’ve ever had.
- 2-3 lbs. cooked pulled pork
- 2 lbs. parsnips
- 2 lbs. carrots
- 2 Tbsp high-heat cooking fat (bacon fat or lard are best but coconut oil would also work)
- 2 Tbsp Cumin
- Salt and cracked black pepper to taste
- Handful chopped fresh cilantro for garnish
- Start by peeling your parsnips and carrots and chopping them into uniform pieces.
- Throw them into a large stockpot and cover with water. Bring water to a boil, reduce to a simmer, and cook until the veggies are fork tender (8-12 minutes depending on the size of your veggies).
- Once tender, drain thoroughly.
- Bring a large skillet (I used nonstick but I bet cast iron would be better) to medium heat and melt your cooking fat.*
- Toss in your boiled veggies and season with cumin, salt and pepper.
- Using a potato masher, carefully mash veggies to your desired hash texture. No need to be precise here.
- Once mashed, add more salt and pepper.
- Using a spatula, press mashed veggies into a solid layer in the bottom of the skillet. Let them brown for 3-5 minutes. You can peek underneath to monitor the color, but no stirring!
- Once they’ve browned on one side, give everything a good mix and let it alone for another 3-5 minutes.
- Continue browning and mixing until the veggies have reached your desired texture and color.
- Mix in your shredded pork.
- Top with a little fresh cilantro and serve warm to those you care about. Or save it all for yourself like I did.
A few strips of crumbled bacon would be a fabulous addition. As would a splash or two of Tabasco. I don’t eat avocado because of my FODMAP intolerance, but guacamole would be an unbelievably tasty topping. Go wild!