EGG-FREE, NIGHTSHADE-FREE, NUT-FREE
This hash is a great dish to prepare when serving breakfast or brunch to a group of friends or family. It pairs nicely with eggs cooked any style and brings the combination of sweet and savory to the scene.
Makes 4 to 6 servings
Prep time: 20 minutes
Cooking time: 20 minutes
2 large sweet potatoes, peeled and diced
2½ tablespoons coconut oil or ghee, melted
½ teaspoon sea salt
6 bacon slices, chopped into small pieces
1 sweet onion, diced
¼ teaspoon freshly ground black pepper
1 apple, cored and diced
½ teaspoon ground cinnamon
¼ teaspoon ground sage
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, toss the sweet potatoes with 2 tablespoons of the coconut oil until all sides are coated. Arrange the potatoes in a single layer on the prepared baking sheet and sprinkle with ¼ teaspoon of the salt. Roast until just soft, 12 to 14 minutes.
3. Meanwhile, in a large skillet, melt the remaining ½ tablespoon coconut oil over medium heat. Add the bacon and cook until just crisp, 4 to 5 minutes. Add the onion, remaining ¼ teaspoon salt, and the pepper and cook until the onion is soft, 3 to 4 minutes.
4. Stir in the apple, cinnamon, and sage and cook for 1 to 2 minutes. Stir in the sweet potatoes and cook until they are lightly golden brown, 7 to 8 minutes.
5. Transfer to a platter and serve warm.
Noelle’s tip: Use a 12-inch (or larger) skillet for this recipe so the sweet potatoes brown evenly when added at the end.