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Challenge: Reinventing Breakfast

Paleo Red Flannel Hash

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A healthy and easy Paleo version of Red Flannel Hash. Made with yucca root instead of potatoes!

Paleo Red Flannel Hash

  • Yield: 4 servings
  • Prep Time: 15 min
  • Cooking Time: 10 min


  • 1 cup cooked yucca root, cut into ½" cubes (To cook: boil yucca in water, reduce heat, cover with lid, and simmer for 10 minutes or until fork tender)
  • 3 Tb fat of choice (olive oil, ghee, coconut oil, or even duck fat)
  • 2 cups cooked beef roast or corned beef, chopped
  • 1½ cups cooked beets, cut into ½" cubes
  • 1 cup cooked assorted vegetables, like carrots, onions, mushrooms, etc. (optional)
  • ½ tsp dried thyme
  • ¼ cup leftover cooking liquid, beef broth, or water
  • salt and pepper, to taste


  1. Place 3 Tb oil in a large skillet over medium heat, add yucca cubes and fry until golden brown on all sides.
  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 any leftover cooking liquid from the beef. Can also use beef broth or water.
  3. Add mixture to the yucca in skillet, stir well and allow to heat throughout. Spread evenly in pan and let a brown crust form on bottom. Turn over to brown other side.
  4. Serve with eggs and/or a salad.

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