Paleo Red Flannel Hash

• 3 Tablespoons Fat Of Choice (olive Oil, Ghee, Coconut Oil, Or Even Duck Fat!)
• 1 cup Cooked Yucca Root, Cut Into 1/2" Cubes
• 2 cups Cooked Beef Roast Or Corned Beef, Chopped
• 1-1/2 cup Cooked Beets, Cut Into 1/2" Cubes
• 1 cup Cooked Assorted Vegetables, Like Carrots, Onions, Mushrooms, Etc. (optional)
• 1/2 teaspoons Dried Thyme
• 1/4 cups Leftover Cooking Liquid, Beef Broth, Or Water
• Salt And Pepper, to taste

1. Place the oil in a large skillet over medium heat, add yucca cubes and fry until golden brown on all sides. Remove from heat.
2. In a large bowl, add beef, beets, any cooked vegetables desired, and dried thyme. Stir well to combine. If mixture looks a little dry, moisten with leftover cooking liquid from the beef. Can also use beef broth or water.
3. Add mixture into the yucca in the skillet, stir well and allow to heat throughout. Spread evenly in the pan and let a brown crust form on bottom. Turn it over to brown the other side.
4. Serve with eggs and/or a salad. Enjoy!
5. To cook yucca: In a saucepan, cover yucca with water and bring to boil, reduce heat, cover with lid, and simmer for 10 minutes or until fork tender.
6. To quickly cook beets: Leave them unpeeled but wash them well, cut into quarters, and steam in a saucepan on the stove top for 15 minutes. Peel off the skins once they have cooled.

fat of choice, beef, beets, vegetables, thyme, ubc, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/paleo-red-flannel-hash/ (may not work)