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Roasted Carrot Hash with Ground Beef and Bacon {Paleo}

A savory, hearty, and healthy meal for any time of day, this Roasted Carrot Hash with Ground Beef and Bacon is also Paleo, dairy free, grain free, low carb. and Whole30 friendly!
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Paleo and Whole30
Servings: 3 -4 servings

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
  • 3/4 lb grass fed ground beef - 85% lean
  • 1/2 small onion diced
  • salt and pepper to taste
  • 3-4 eggs
  • Thinly sliced scallions for garnish

Instructions

  1. 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.
  2. 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 2/3 of the way done.
  3. When the bacon is 2/3 done, drain half the fat (reserve at least one tbsp), add the diced onions and stir.
  4. 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.
  5. Once evenly browned, remove from heat.
  6. 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.
  7. Bake the eggs until they're cooked to preference - about 10-15 minutes for me. Remove from oven, and serve with sliced scallions for garnish, over greens or alone.
  8. Enjoy!