Red Fannel Hash
Prep time
Cook time
Total time
This dish serves 4-6 hungry people. Easily made vegetarian by omitting the bacon and adding 1 tablespoon of coconut oil to fry the mix in.
Serves: 4-6
  • 6-8 strips of bacon, cut into small pieces
  • I large onion, diced
  • 2-3 cloves of garlic
  • 2-3 mediumish beets, diced into bite size
  • 2 mediumish sweet potatoes, diced “ “
  • 2 medium potatoes, diced “ “ (optional)
  • A large bunch of beet greens or Kale, chopped
  • 2 tablespoons of minced fresh rosemary and/or thyme
  • Salt and pepper to taste
  • High heat cooking oil like coconut oil as needed
  1. Start this comfort food dish out by parboiling the beets and potatoes by boiling them in large pot of water for about 10 minutes. You want them to be firm but slightly cooked. Drain them and let them dry for a few minutes. (This step can be done the day before or you can skip this step entirely and just fry them longer, messy but tactile)
  2. When the beets and potatoes are ready, cut the bacon into bite sized pieces and fry over medium heat till perfectly done. Remove those juicy meat candy from the skillet and place on paper towel to dry. In the yummy bacon grease, fry the onion and garlic for a minute till fragrant. Then toss in the beets and potatoes and continue to fry, covered, stirring here and there, till they are done, about 7-10 minutes. (if you skipped the parboiling, 15-20 minutes of frying) Add a teaspoon of oil here and there if the mix seems a bit dry. Add the kale at the last few minutes and cook till just done. Sprinkle with fresh herbs and salt and pepper and serve hot and yummy! Perfect fall comfort food.
Recipe by The Cave Woman Cafe at