High Fructose Corn Syrup Free Whole30 Garlic Chive Sweet Potato Breakfast Hash
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Learn more →Ingredients
4 servings
For the hash
- 1.5 lbs sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 6 oz sugar-free uncured pork bacon, cut into ½-inch pieces
- 2 tbsp avocado oil, divided
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp black pepper
- ¾ tsp salt, plus more to taste
- ¼ cup fresh chives, thinly sliced
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
For serving
- hot sauce (optional)
Instructions
- 1
Heat a 12-inch cast iron skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the skillet.
- 2
Add 1 tablespoon of the avocado oil to the bacon fat in the skillet and increase the heat to medium-high. Add the sweet potato cubes in a single layer and press them down lightly. Cook undisturbed for 4–5 minutes until the undersides are golden and beginning to caramelize, then stir and continue cooking, stirring every 2–3 minutes, until the cubes are tender throughout and browned on most sides, about 10–12 minutes total.
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