Tuesday, December 16, 2014

Carrot and Apple Hash from Louise of Paleo Living Magazine

Today we have a guest post from Louise at PaleoMagazine.com with an exclusive recipe from their new book, The Essential Paleo Cookbook. This book is packed with some amazing recipes and you can get a bunch of awesome FREE bonuses with your purchase- click here to check it out! With that, I'll hand it over to Louise…


Jeremy (my husband) and I love simple recipes.  The fewer ingredients and steps, the better.

We used to make a lot of very complicated dishes, but we kept finding that we’d often run out of time to make those complex recipes.

When you taste this dish, you’ll understand why it doesn’t need any additional ingredients. The apple and carrots soften, and their natural sugars ooze out to mingle with the coconut oil making you savor every single bite of this dish.

The whole dish takes just 20 minutes, and it’s super easy to double or triple in size if you have a lot of people around for dinner.  Perfect as a tasty side dish, a snack, or for breakfast!

Carrot and Apple Hash with Cinnamon and Ginger 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings
Serving Size: 1 plate

1 medium carrot, shredded
1 apple, peeled and shredded
3 Tablespoons (45 ml) coconut oil for cooking
Cinnamon (for sprinkling)
Fresh ginger (for topping)

Squeeze out any excess water from the carrots and apples.

Mix the apples and carrots and pour 3 Tablespoons (45 ml) of coconut oil into the skillet/frying-pan.

Form 2 large flat patties in the skillet/frying-pan and fry on medium heat (2-3 minutes on each side – be careful when turning and check it doesn't burn).  Use a spatula to press down on the patties to help them cook better.

Serve with a sprinkling of cinnamon and freshly grated ginger.

About Louise Hendon
Louise is the co-founder of PaleoMagazine.com and author of the Essential Paleo Cookbook.  Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.