Friday, January 24, 2014

Sweet Potato, Apple and Bacon Hash {recipe}



Never did I think while doing the Whole 30 Challenge would I share a recipe, but I had a few people ask me about the sweet potato hash I posted, Wednesday, and I knew I had to share.

Truth be told, I am not a huge fan of sweet potatoes, unless they're fries, because Nikki likes all the things fried; duh. But this hash for breakfast is dee-lish, and I can't get enough. It is so filling, ya'll! One of the things that the book, It Starts With Food, suggests is eating a hearty breakfast to start your day. I mean, I have heard that my entire life, right? But prior to the Whole 30, I had two egg "muffins" and coffee for breakfast, most mornings and that was it. I was so proud that I could get my breakfast in at under 300 calories; not smart on my part.



After trying to find something other than eggs for breakfast, I stumbled upon this recipe, and it is now part of our regular breakfast rotation. You don't need to be on a "diet" to enjoy this hash, either. Though if you are doing the Whole 30, make sure to use sugar free bacon, pancetta, or once I used prosciutto in a pinch {things I never thought I'd say}. I like to top my hash with an egg or two, for added protein.


Sweet Potato, Apple and Bacon Hash

Ingredients:

6 ounces bacon, diced
1 small onion, finely chopped
1 large apple {or 2 small}, cut into cubes that are no bigger than 1 inch
1 teaspoon cinnamon
1-2 tablespoons coconut oil, butter, ghee, or other solid cooking fat {used mostly for the sweet potatos}
1 large sweet potato {or 2-3 small}, peeled and cut into cubes that are no bigger than 1 inch
1 tablespoon fresh sage, minced

To make:

In a medium skillet over medium to medium-low heat, cook diced bacon 3-5 minutes, until crispy.
Remove bacon, but leave fat in pan.
Add onion, apples, and cinnamon. Cook until soft, about 7 minutes.
Remove from pan and add to reserved bacon. Set aside.
If pan is dry add 1-2 tablespoons fat and allow to melt. Add sweet potatoes to pan and allow to cook undisturbed for 2 minutes.
Stir, allow to cook for another 2 minutes undisturbed.
Continue cooking sweet potatoes, stirring as needed, allowing all sides to brown and not burn, until soft {about 5-6 more minutes, about 10 minutes total}.
Add reserved bacon, onion, and apples back to pan. Add sage and stir to combine and warm throughout.
Serves 2-3


Enjoy!
Nichole

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**recipe from Gutsy By Nature


14 comments:

  1. That sounds so delicious! I pinned it so I can make it later I am huge fan of sweet potatoes :) I never thought about having them for breakfast though. Thank you so much for sharing

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  2. Oh my! This looks and sounds amazing!!

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  3. I made a sweet potato hash not long ago and it was so good. Simple and super healthy. Great job!

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  4. Yummy! I made one recently with butternut squash (sounds odd but was tasty)

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  5. Dude this sounds delicious even though I'd leave out the bacon...haha. I bet it would be an awesome vegan dish without it! Now I feel like I want to try it...

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  6. Oh wow. I am so glad someone "foodie" is finally sharing Whole 30 recipes. This looks really good. It still blows my mind that bacon is o.k. and beans are not on the Whole 30 diet. What gives?!

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  7. Replies
    1. I may be biased, Jina, but it IS yummy!

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  8. I'm not a sweet potatoe fan. However, this looks delish. And I'm seeing this on bloglovin!!

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  9. Wow thank you for this little piece of heaven! I am definitely going to try this. I will use turkey bacon, though. I don't know if it will be as good, but worth a try! xo

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  11. This looks absolutely delish!! Pinned it :)

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  12. This sounds soooo yummy!!! I need some. Bring some over. ;)

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