Produce Experimenting - Taro and Bacon Hash

I bought a taro the other day. I saw it at the greengrocers and had never seen one before in the shops, so I got excited and bought one. Then realised I had absolutely zero idea of what I was supposed to do with it. I remember seeing it in recipes and on menus, but I couldn’t pick enough of a memory to know what to do with it. A quick google search indicated that as a tuber it can be cooked pretty much like a normal potato. But that it absolutely must be cooked to get rid of a chemical that has a toxicity that causes gout-like issues. Not a problem, I prefer my tubers cooked. It’s also used extensively to make desserts. Before I contemplate getting into taro desserts, I thought I’d cook one up in a more traditional-potato manner in order to get a feel for what it’s taste and texture is like. That also meant curries and stews were out.

So, that somewhat narrowed down what I was going to do with it. And it was another cold, rainy night which automatically lends itself to comfort food. I have said it before and I’ll say it again…I love breakfast. So breakfast for dinner is a pretty huge comfort food for me. Taro Hash with eggs it was. Add some bacon – because it’s bacon. And some ginger, pomegranate and chilli for a pop of brighter flavours and you have a pretty amazing dish.

Serve with some fresh parsley and sumac scattered over the perfect yolks. Then eat with hot sauce. The taro cooked this way developed a slightly chewy texture and it has a nutty, somewhat earthy flavour which worked really well. I’m thinking I might need to try some more taro recipes in the future. Have you tried taro before? What’s your favourite way of preparing it? Comment below or email me!

Taro and Bacon Hash

(serves 2 big servings)

1 large taro, peeled and cut into 2cm dice

1 brown onion, diced
2 cloves garlic, minced
Generous grind salt and pepper
Thumb sized piece of ginger, peeled and grated
Juice of 2 limes
1 pomegranate, seeded
4 rashers eye bacon, diced
2/3 cup corn kernels
1 chilli, minced (or to taste)
4 eggs

Heat a tall-sided pan that can also go into the oven to medium heat and add a generous splash of olive oil. Stir in the onions and salt and pepper, and cook 10 minutes or so until caramelising and soft and sweet. Stir here and there to make sure it doesn’t catch. Add the minced garlic and bacon and stir through.

Heat the oven to 175C

When the bacon is starting to colour and render out it’s fat, add the grated ginger, chilli and lime juice. Stir through the taro and corn, coating it in the oniony-mixture. Pop the pan into the oven and cook for 20 minutes or until the taro is mostly cooked and softer. Stir through the pomegranate seeds, then carefully crack the eggs into each ‘quarter’ of the pan. Pop back in the oven for 10 minutes or until the egg is cooked to your liking. I like runny yolks!

Sprinkle with some fresh parsley and sumac. Eat, curled up on the couch watching your favourite show!