I make a batch of this and reheat servings for breakfast throughout the week. Add eggs only if eating the same day, otherwise make without and add when reheating if you can/choose.
Ingredients:
12 slices Bacon
2 Carrots
2 Parsnips
2 Turnips or 1 Rutabaga
1 Beet
1 Onion, chopped
1 pound of Meat (steak, ground meat, pork, sausage...)
2 tbsp Extra Virgin Olive Oil
Cumin, Salt & Pepper to taste
2 Eggs per serving (optional)
Directions:
Cook bacon, retain fat.
Chop root vegetables into bite-sized chunks.
Boil for 10-15 minutes until tender, drain well.
While vegetables are boiling, sautee onion and meat in bacon fat. Set aside.
Heat olive oil on medium heat in skillet.
Season and brown root vegetables in oil, turning occasionally, approx. 20 minutes.
Add meat and onions, cook another 5 minutes.
Optional: scramble eggs, or crack on top and cook covered.
Makes 4-6 servings.
Approx. Zone Blocks per serving: 4P 1C 8F According to FitDay: Calories: 1731 Protein: 138g Carbohydrate: 63g (14g fibre = 49g net carbs) Fat: 101g
Thanks to MarksDailyApple.com for the Root Vegetable Hash idea and picture
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