Sweet Potato Hash

Paleo | Whole30 | Gluten-Free | Dairy-Free | Nut-Free

There was a point in time when I ate this for breakfast four out of seven days a week. No joke—it’s that good. But like everything else, I realized I needed some hash moderation, and these days, my consumption is down to once a week.

You can make a batch of this sweet potato hash ahead of time to use for breakfasts throughout the week; simply top it with a fried egg (or two) after you reheat it, and you’re ready to go.

Serves 4

• ½ pound thick-cut bacon, chopped
• ½ cup chopped yellow onion (about ½ medium)
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and grated (about 5 cups)
• Salt and freshly ground black pepper
• ¼ teaspoon avocado oil or extra-virgin olive oil
• 4 large eggs
• Hot sauce (optional)

In a large skillet over medium heat, cook the bacon until lightly crisped, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate or cutting board. Drain all but 1 tablespoon of the bacon grease from the pan into a heatproof glass container.

Add the onion to the skillet with the bacon grease and cook over medium heat, stirring, for 4 minutes. Add the bell pepper and cook, stirring, until the pepper and onion are tender, 3 to 4 minutes. Add 1 teaspoon of the reserved bacon grease to the pan, then add the grated sweet potatoes. Cook, stirring, until the sweet potatoes are tender and cooked through, 10 minutes. Return the bacon to the pan and stir to combine. Season with salt and black pepper and divide the hash among four plates.

In a medium nonstick skillet over medium heat, heat the avocado oil. Crack each egg gently into the pan and cook until the white is opaque and the yolk is set, 1 to 2 minutes.

Place an egg on top of each serving of hash. Serve with hot sauce, if you like.

Tip Grate additional sweet potatoes and store them in a plastic zip-top bag in the refrigerator for up to 4 days. It makes prep that much easier if you’re planning to make this breakfast multiple times a week.