With an unused yucca root sitting in my fridge, I decided it was time to make a hash that most everyone could enjoy. Originally, I wanted to create an AIP pork chorizo recipe, however, since I only had ground beef on hand I decided to just go with it and create a recipe with what I had. My favorite part of this dish is how crispy the yucca gets in the cast iron. Once the beef is added, it soaks up all of the yummy, meat juices, making it even tastier. Overall, I chose to do savory spices to stand up to the flavor of the red meat, however, I believe this recipe would be great using a sweeter (maple sage?) spice combination with poultry or pork instead of the beef. Honestly, there is not much more to say about this recipe except enjoy!
AIP Yucca Breakfast Hash
- 1 large yucca root (3-4 cups cooked and diced)
- 1 lb ground beef
- 1.5 tsp dried thyme
- 2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp ground cinnamon
- Lard for frying
- Cilantro for serving
- Peel and cut yucca into like-size chunks, then boil in a pot until for tender. Once tender, drain and medium dice.
- In a large cast iron, heat 1/4 cup lard on medium-high heat, then add yucca and cook until golden, adding more lard as needed.
- Once golden, add in beef, herbs, and spices, searing the beef and cooking until no longer pink.
- Remove the cast iron from the heat and serve with fresh cilantro leaves.
Notes: If you are not following the autoimmune-protocol, feel free to add 1 tsp ground black pepper, 1 tbsp ancho chile powder, and 1 tsp or more of ground guajillo chile pepper.
Colossians 1:27 “To them God has chosen to make known among the Gentiles the glorious riches of this mystery, which is Christ in you, the hope of glory.”