Type of dish: Breakfast, Lunch, Leftovers
Equipment: Large sauté pan
- 4 cups taro*, peeled (make sure to peel the purple layer if present), cut into small cubes, and parboiled
- 8 slices bacon, cut into large pieces
- 1 medium onion, roughly chopped
- 1 TB lard
- sea salt to taste
- black pepper
- 2 TB fresh parsley, chopped for garnish
- 2 tsp apple cider vinegar (optional)
*Note: If taro is unavailable, it can be substituted by 4 cups (1L) celery root (celeriac) or parsnips cut into cubes
- Parboil the taro for 3 minutes in lightly salted, boiling water. Drain and let cool.
- Melt the lard in the sauté pan, add bacon and fry until crisp.
- Add onions and cook until browned.
- Add taro, salt and pepper and sauté until crisp.
- Pour over vinegar (if using). This gives the hash a nice tang.
- Serve garnished with parsley.
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Sounds delicious. Will try it. Thank you.
Taro needs to be cooked due to the high calcium oxalates. Boiling is the traditional way but it can also be cooked in other ways as long as it is thoroughly cooked. When handling it raw, one may want to wear gloves due to an irritating effect from the oxalates. See http://en.wikipedia.org/wiki/Taro
I’ve never had taro before. I would love to hear others’opinions and descriptions of its taste. Thanks!
I really like taro and this recipe is very tasty. I think they are mild in flavor and I find them to be similar in taste to a red potato but the taro has a little creamier texture. Give it a try!
Taro is very high in calcium oxalates. I always thought it had to be boiled to remove them.
In addition, at my local Asian grocery store, a large taro root is a 5-lb. piece. Using even one of those pieces would make the tastes and nutrition quite out of proportion to each other. Kresser has to define his terms more precisely.
There is confusion concerning the name taro. The taro plants’ “mother” root (corm) is often referred to as dasheen and can indeed weigh 5 lbs. It’s the smaller corms that are known as taro. Just to make things more confusing, there is a separate species of taro called dasheen. when in doubt, small is better.