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Hearty Sweet Potato and Bacon Hash with Summer Vegetables

Name: Hearty Sweet Potato and Bacon Hash with Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 slices nitrate-free bacon (sugar-free for Whole30), cut into bite-sized pieces; 1 cup cherry tomatoes, halved; 1 medium zucchini, diced; green onion, thinly sliced, for garnish; 1 medium yellow squash, diced; 2 tablespoons cooking fat, such as avocado oil; 4 eggs; cilantro or parsley, chopped, for garnish; sea salt and pepper; 1 large white or Japanese sweet potato, diced (about 3 cups diced); 1 bell pepper, any color, diced

This versatile one-pan meal features a savory sweet potato hash combined with bacon and an abundance of colorful summer vegetables. Serve it topped with baked eggs for a filling breakfast, lunch, or dinner that's perfect for any season. This delectable dish is Paleo, Whole30 friendly, and low FODMAP...



45 min

TOTAL TIME

369

CALORIES

$2.15

PER SERVING

Hearty Sweet Potato and Bacon Hash with Summer Vegetables

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Ingredients

11 INGREDIENTS

4 SERVINGS

6 slices nitrate free bacon

cut into bite-sized pieces

1 cup cherry tomatoes

thinly sliced, for garnish

1 medium yellow squash

1 large white sweet potato

diced

1 whole bell pepper

any color, diced

Directions

10 STEPS

15 min

PREP TIME

30 min

COOK TIME

45 min

TOTAL TIME

Preheat your oven to 400°F (200°C). Heat a 10-inch oven-proof skillet, preferably cast iron, over medium-high heat to cook the bacon.

Add the bacon pieces to the skillet, cook and stir occasionally to ensure even browning, until about 85% done to your preferred crispiness.

Remove bacon with a slotted spoon to drain on paper towels. Reserve 2 tablespoons of the rendered fat in the skillet to cook the vegetables.

Lower the heat to medium, add 2 tablespoons cooking fat, and then add the diced sweet potatoes to the skillet. Season with sea salt and pepper to taste, and toss to coat in the fat.

Cover the skillet and cook for 5 minutes, stirring occasionally, until the sweet potatoes are fork-tender.

Add the diced bell pepper, zucchini, and yellow squash to the skillet, and stir to combine. Continue to cook until the additional vegetables are softened and begin to brown.

Remove the skillet from heat and stir in the cooked bacon and halved cherry tomatoes.

Create four pockets in the hash mixture, then carefully crack an egg into each pocket. Sprinkle the eggs with a bit more salt, pepper, and any other preferred seasonings.

Place the skillet in the preheated oven and bake until the eggs are cooked to your preferred doneness. This typically takes about 10-15 minutes to keep the yolks soft.

Once the skillet is removed from the oven, garnish the dish with a generous sprinkling of chopped cilantro or parsley, and thinly sliced green onions. Serve warm as a main dish, or a side dish without eggs.