YUM! GAPS friendly savory smoky hash browns for breakfast!

Potato craving

There are a few things that my family misses most when on the GAPS diet. One of them is potatoes. Honestly, I have never liked potatoes, but that is probably because I am very allergic to them, and my body knows better. Before half of us started GAPS, my dad always used to make a big batch of skillet potatoes on the weekend and people would nibble on them right off the stove. By the time they were all done, there were hardly any left :).

Now when my family has potatoes, those of us on GAPS (who like potatoes) sometimes feel left out. Being on the GAPs diet should not leave you feeling like you are missing out. You are gaining so much from doing this diet! Someday you will be able to have potatoes again, but you need to heal your gut first!

“Hash brown”

So, to ease the potato craving, I decided to create a sort of substitute, using celery root (which is GAPS friendly). At my house, those hash browns are always good to have on hand for a quick meal for my brother, dad, or younger sister not on GAPS. I wanted to make something kind of like that for of us on GAPS.

Since potatoes are usually a breakfast thing at my house, I wanted to create something unique with breakfast flavors. That is when I thought of celery root bacon hash browns! Celery root makes a good stable alternative to potatoes. When you are shredding the celery root, the smell will be strong, but don’t let that stop you from making these. When celery root is cooked, the texture, taste and smell resemble potatoes. The bacon really adds a nice flavor that helps cover up the “vegetable” taste of the celery root.

I designed the recipe so the celery root hash browns can be kept in the freezer for an easy breakfast. I pre-cooked them and then froze them into squares. So, when breakfast or lunch comes around, all you have to do is pop one out and put it on the stove or a baking sheet until golden brown!

INGREDIENTS:

1 medium celery root

1/2 onion

1/2 tsp sea salt

1/2 lb bacon (4 big pieces)

4 TBS fat (lard, tallow, coconut oil, ghee)

 

DIRECTIONS:

1.Dice your bacon and add to the skillet.

2. Dice your onion and add to the same skillet.

I used leftover bacon fat.

3. Add the 4 TBS of fat to the skillet and brown everything together.

4. Wash the outside of your celery root.

5. Cut the skin off of the celery root. *Save the skin for your chicken or vegetable stock!

6. Quarter the celery root to fit into your Cuisinart (I use this one).

7. Use your Cuisinart (thick shredder side) to shred the celery root. * You can also use a normal grater.

8. Add the celery root to the skillet and cook down for a few minutes.

9. Scoop the mixture out of the skillet and press down onto a baking sheet (I only used 1/2 of baking sheet. The flat sheet makes it easier to cut on than a baking pan).

10. Freeze for about 1 hour until hardened and cut it into squares.

11. Separate the squares with a knife or spatula.

12. Store in a container or plastic bag layered with unbleached parchment paper.

13. Prepare:

Heat up a skillet. No extra fat needed!

Add your frozen hash brown and cook until golden brown.

or

Heat your oven to 400 degrees.

Place your hash browns on the baking sheet and cook for 15-20 minutes.

This is what the “hash browns” look like when you take them out of the freezer. A nice perfect square!

This what the hash browns look like when you cook them. They fall apart into a little pile of yummy breakfast goodness! This looks like a very little pile, but they are rich and nutrient dense!

 

14.Eat!

 

 

 

~Stay GUTSY, Caroline

 

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