This is going to be a quick one because I have to head out and get a new phone. Very exciting considering that I have had my current phone for over 5 years. I have to keep it plugged in or it makes this really sad dying robot sound to tell me that I have a low battery.
The reason for this post is two-fold (I don’t really understand the term “two-fold”, but people always sound really smart when they use it. So, I am using it. “I am so smart, s-m-r-t!”). Reason a) to give you a recipe that I am really proud of and 2) to tell you about the upcoming blog post.
So, part a) Flannel Hash!!! I know, Goldie’s in Boise, Idaho makes Flannel Hash and I am sure that there are several other wonderful eateries out there that do as well. But I live in Oregon now and am at least 6 hours (5 if someone else is driving) from Boise. Yesterday afternoon I got a hankerin’ for some Flannel and prepped the beets and sweets and this morning I cooked them up. Here I go, TOOT TOOT TOOOOOOOOT. Yes, I am tooting my own horn. This was freakin’ amazing. So good, in fact, that I just finished-off another bowl for lunch. The other amazing part, its paleo-licious!!!!! Yeah!!!
Oh yeah, and step 2) of this post, WHAT’S TO COME!!! Later, hopefully today, but more realistically tomorrow, I will talk about sod. Yup, sod. That stuff that comes in rolls that people lay in their yards and then they have a lawn. I know you are all vibrating with excitement (or anger, that you just wasted 2 minutes of your life reading this).
Here is the recipe. Make lots because it goes fast.
- 3-4 tennis ball sized beets
- 1 yam or sweet potato
- 4 strips of bacon, this is negotiable
- Put the bacon in a large cast iron skillet over medium heat. Brown it up on both sides. Remove from pan to a paper towel to drain. Leave the bacon grease in the pan.
- While the bacon is cooking: Scrub the beets and trim the root end and the leaves (save the leaves, their really tasty). Remove any really rough spots and chop into 1 inch cubes. Throw into your food processor and pulse a couple of times. The pieces should be pea-sized or slightly smaller.
- Repeat step one with the sweet potato.
- After the bacon is cooked, dump the chopped beets and sweets into the pan with the bacon grease, over medium heat.
- Cover and cook, stirring every 3 minutes until the beets and sweets are tender (not mushy). It will take 10-15 minutes.
- When done, chop up the bacon and stir into the sweets n’ beets.
- Serve with a runny egg on top. Yum!!!