This is too good. We have been in a bit of a breakfast rut lately in my house. We’ve been eliminating eggs for my oldest daughter and it has put me in a breakfast funk. This morning as I sat down for my 30 minute (glorious) alone time in the morning after lunches are made and the girls are awake, I pondered breakfast. I knew I had some bacon in the fridge – I had three slices. Hmm. That wasn’t helpful. Inspiration struck as I closed the fridge. Chris brought home sweet potatoes from the grocery store over the weekend, and I decided to make a hash.
Sweet potatoes + bacon = LOVE
We all love sweet potatoes just about any way we can get them, and bacon… well lets just say we could all eat it daily (but no, we don’t). Before you start to think that this is a whole lot of work for a work and school day, did you know that you can grate up sweet potato and keep it in the freezer in a Ziploc? Then you have it on hand to add to soups, stews, or this ah-maz-ing breakfast hash.
Here are the ingredients (2 servings)
- 2 or 3 slices of quality bacon, cut into 1/2′ pieces
- 1 large sweet potato, peeled and grated
- salt to taste
- generous pinch of onion powder
- generous pinch of garlic powder
- generous pinch of dried rosemary (fresh is awesome, but at 7am, dried will do!)
I started by cutting up the bit of bacon I had, and threw it in a pan to start cooking. I shredded up a large sweet potato with my box grater while the bacon rendered, meanwhile deciding that cutting up onion was way too ambitious at this time of day. You could also use your food processor, but it is a lot of mess for such a small job. Digging through my spice cupboard, I grabbed onion powder and garlic powder, as well as my favorite herb to go with sweet potatoes… rosemary.
After draining the excess fat a couple of times, the bacon was moving toward being done. I threw in the grated sweet potato with the bacon, and seasoned with some salt, the onion powder, garlic powder and rosemary. This was all stir fried for about a minute, on medium heat, then covered with a lid for 3 or 4 minutes. Remove the lid and stir it around a bit, there should be some nice brown bits, and the potato should be cooked at this point.
This recipe is paleo, AIP, gluten free, and all around delicious…
Hope you enjoy it!