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.