Ingredients:
- 1 large garnet yam
- 1 big pinch of kosher salt
- Several turns of freshly ground black pepper
- A few shakes of garlic powder
- A couple of dashes of onion powder
- A sprinkle of dried herbs
- 2 tbs fat of choice (e.g. lard; substitute coconut oil for vegan option)
- Pepper to taste (optional)
Directions:
- Peel and cut a yam lengthwise so the slices fit in the feeding tube of your food processor.
- Attach a julienne slicer blade to the machine and shred the yams, or shred the yams by hand.
- Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and onion powders, and dried herbs. Taste the mixture and adjust the seasoning.
- Heat the fat in a large cast iron skillet over medium heat. When the oil is shimmering, add the seasoned yams.
- Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook. The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
- Serve alone or with two sunny-side up eggs.
GF/DF/Paleo
Borrowed and adapted from NomNomPaleo
