Roasted Carrot Hash with Ground Beef and Bacon (Paleo

• Gluten free
• Paleo

• Meat

  • 6 slices Bacon - sugar free if desired
  • 3/4 lb Grassfed ground beef - 80-85, lean

• Produce

  • 3 cups Carrots
  • 1/2 Onion, small
  • 1 Scallions

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on paleorunningmomma.com

Description

Ingredients

• 3 cups peeled and chopped carrots
• 1 tbsp olive oil (for roasting) + salt and pepper (for roasting)
• 6 slices bacon - sugar free if desired, cut into pieces
• ¾ lb grass fed ground beef - 85% lean
• ½ small onion, diced
• salt and pepper to taste
• 3-4 eggs
• Thinly sliced scallions for garnish

Directions

• Preheat your oven to 425 degrees. Toss your chopped carrots with the olive oil plus salt and pepper, and spread them out on a large parchment paper lined baking sheet in a single layer. Roast in the preheated oven about 25 minutes or until soft and golden brown.
• While the carrots roast, heat a large oven proof skillet (I used cast iron) over med/med-hi heat. Cook the bacon in the skillet in a single layer, until about ⅔ of the way done.
• When the bacon is ⅔ done, drain half the fat (reserve at least one tbsp), add the diced onions and stir.
• Once onions begin to soften, sprinkle the ground beef into the pan, add salt and pepper to taste, and stir and cook, breaking up lumps to evenly brown.
• Once evenly browned, remove from heat.
• When the carrots are done, remove from the oven and lower the oven temp to 400 degrees. Add the carrots to the beef/bacon mixture, and create grooves for the eggs. Crack each egg into a groove, and place the skillet in the oven.
• Bake the eggs until theyre cooked to preference - about 10-15 minutes for me. Remove from oven, and serve with sliced scallions for garnish, over greens or alone.
• Enjoy!