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HOT PATOOTIE Hashies with Sweet Potato and Brisket (AIP/Paleo)

Hot Patootie Hashies

Hot Patootie Hashies

“Hot patootie, bless my soul
Really love that rock and roll.”

– Richard O’brien (from ‘The Rocky Horror Picture Show’)

These babies have been christened Hot Patootie Hashies by my partner, David. He’s a lover of breakfast and all the foods that encompass his favourite meal of the day. So much so, I think he might eat breakfast for every meal if he could…

That’s interesting in our AIP-esque house because breakfast is essentially like any other meal…

As I’m sure you’re aware, I’m a fan of the ‘Cook once to eat twice (or thrice)’ ethos. I’m well known at the markets for doubling down on large cuts of meat so that we have lots of leftovers.

And, leftovers mean experimenting with my food.

Which is exactly how these babies were born!

AIP Hash Browns

I threw a couple of large brisket cuts into my dutch oven to make my EASIEST Brisket Recipe in the World. It’s a favourite around here (and one of the most popular with blog readers, too!) – it’s great with cauliflower tortillas and guacamole, or served with a good slaw. It’s also a good protein option for a good breakfast hash, too.

But, I was in the mood for something different!

Inspired by one of my favourite recipes from The Healing Kitchen cookbook – Chicken Hash Brown Patties, these Hot Patootie Hashies are just the ticket for a weekend brunch. They partner well with a fried or poached egg; or, if eggs aren’t for you, some sliced avocado works equally well. And, all finished with a side of homemade kraut, of course!

HOT PATOOTIE Hashies with Sweet Potato and Brisket (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP-friendly.
Makes 6 - 8 'hashies'
Recipe type: Breakfast
Serves: 6-8
  • 2 x full rashers (strips) bacon
  • 1 x medium/large kumara/orange sweet potato. approx 380g
  • Leftover brisket (or other leftover slow cooked meat) approx 300g
  • ½ cup lightly packed fresh herbs (i used parsley, coriander and dill)
  • 1 teaspoon salt (I use garlic salt)
  • 3 spring onions, chopped
  • Happy fat (I used duck fat)
  1. Dice the bacon and place into a large fry pan. Over a medium heat, fry off until cooked to your preference (I like mine crispy!)
  2. While the bacon is cooking, peel the kumara/sweet potato. Using the shredder attachment of your food processor, shred the kumara and pop into a clean tea towel. Pull up the sides of the tea towel and twist over the sink, removing as much residual liquid as you can. Pop shredded kumara into a large mixing bowl.
  3. Change the food processor attachment to the master blade. Place brisket, herbs and salt into the bowl. Pulse until combined. Add to the mixing bowl.
  4. Chop your spring onions and add to the mixing bowl. Add cooked bacon and bacon fat, too. Mix thoroughly until well combined.
  5. Heat a generous spoonful of fat into your large fry pan over a medium heat. Scoop ⅓ cupfuls of the hashies mix into the pan. Flatten with a spatula. Repeat 2 or 3 times. Take care not to overcrowd the pan. Cook for a few minutes each side until crsip and golden. Set aside.
  6. Repeat with remaining mixture until all the mixture is gone.

E N J O Y !


Joanna Frankham BrisketHere’s the brisket recipe I use! It could not be easier and it tastes great.

One of my readers (Shelly) had this feedback: “I made two separate briskets for our Easter dinner yesterday. This recipe and a different one. I was expecting the other recipe to be the hit of the day and instead, it was this one. So simple. So quick and easy. And incredibly tender.

Thanks for such a great recipe. I’ll be using and sharing a million times over.”

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