Description
This 5-ingredient, Whole30 + Paleo sweet potato hash with bacon is an easy, quick recipe that is perfect for busy mornings. Eggs are added on top of crispy sweet potatoes, onion, and bacon for a healthy, nutritious breakfast.
Ingredients
- 1 tablespoon ghee (or grass-fed butter)
- 1/2 medium yellow onion, diced
- 2 -medium sized sweet potatoes, cubed into small pieces about 1/2 inch
- 5 strips thick cut bacon (nitrate and sugar free), chopped into 1/2 inch pieces
- 1 teaspoon sea salt
- 4 eggs (pasture-raised)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Melt ghee over medium heat in a medium-sized skillet.
- Cook onion for about 1-2 minutes, or until translucent. Add in sweet potatoes. Cook for 3-5 minutes, stirring frequently so that they don’t burn.
- Add bacon to the skillet and cook for 3-5 minutes, stirring frequently.
- Make 4-6 wells into the skillet and crack eggs into each well.
- Bake in the oven for 10-15 minutes, or until they reach desired doneness of eggs. Baking times may vary with oven type and egg preference.
Notes
Baking time for eggs: Baking times may very with oven type. Check eggs at 5 minutes, 8 minutes, and 10 minutes, etc. Take the skillet out and look closely at the eggs. If the yolks jiggle, and the egg whites are runny, the eggs are not fully cooked.
Storing: Store breakfast hash in an airtight glass container. Keep in the fridge for up to 3-5 days.To reheat: Place breakfast hash in a glass or ceramic bowl and reheat in the microwave. You can also reheat in a skillet on low heat, but keep in mind the eggs will cook more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stove top
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 304
- Sugar: 3.8 g
- Sodium: 920.8 mg
- Fat: 21.6 g
- Carbohydrates: 15.2 g
- Protein: 11.9 g
- Cholesterol: 216.7 mg
