sweet potato & brussels sprout hash
Print recipe
| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Gluten Free, Paleo |
| Meal type | Appetizer, Breakfast, Main Dish, Side Dish |
Ingredients
- 1/2 lb. bacon, chopped
- 1 sweet potato, chopped
- 1 onion, sliced or chopped
- 1/2 lb. brussel sprouts, quartered
- sea salt & pepper to taste
Note
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Directions
| 1. | Chop 1/2 lb. bacon and fry over medium until crisp in a large sauté pan. Remove bacon with a slotted spoon and place on plate or in bowl; reserve 2-3 Tbs. bacon grease (unless you're nursing a hangover, then go ahead and keep all of the bacon fat!) | |
| 2. | Add onion, sweet potato and Brussels sprouts and stir to coat evenly with the bacon fat. | |
| 3. | Cook the hash for about 20 minutes, stirring occasionally, making sure to brown evenly on all sides. | |
| 4. | Once the potato and sprouts are tender, add the bacon back into the hash mixture and cook for another 5 minutes or so. Season to taste with sea salt & pepper. | |
| 5. | Serve hot with eggs or some sort of protein. |
