This is one of the best breakfast components you’ve probably ever experienced. They’re like diner home fries taken to the next level of savoriness with the rich bacon and tangy bell peppers.
This recipe is Paleo compliant, dairy free, gluten free, grain free and can also be whole30 approved if you find sugar-free bacon.
Take the time to prep all your veggies while the bacon cooks. I do such a wonderful trick with the bacon. I line a large cookie sheet with tin foil. Then, I rip another larger piece of foil and make an accordion-type crinkle in the foil and place over the sheet. Then, I drape the raw bacon on top. This cooks in the oven on about 425° until it reaches the desired crispness (I prefer mine well-done) and cooked about 8-12 mins per side.
Lastly, once the dish is complete I portion individual servings out and store then in containers. The night before I want these, I pop them in the fridge to defrost. You can also heat them up from frozen, but it’s easier pre-defrosted. It makes meal prepping a breeze— especially when a side dish like this takes so long to prepare... it’s worth it!
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Ingredients:
Directions:
Have bacon cooking or cooked prior to prepping this dish. Have all the vegetables chopped to be the same size for a better bite. Sautée the onions and peppers on a warm skillet with coconut or avocado oil, until just golden brown.
Combined the sautéed veggies into a cookie sheet lined with foil. Coat the small diced sweet potatoes and veggies in a bit more oil of choice. Sprinkle with salt and pepper and bake evenly on a tray, mixing often for about 30 mins at 425°
After the potato hash has cooled, add chopped up bacon and mix to combined.
xoxo,
- Brooke
Ingredients
Directions
Have bacon cooking or cooked prior to prepping this dish. Have all the vegetables chopped to be the same size for a better bite. Sautée the onions and peppers on a warm skillet with coconut or avocado oil, until just golden brown.
Combined the sautéed veggies into a cookie sheet lined with foil. Coat the small diced sweet potatoes and veggies in a bit more oil of choice. Sprinkle with salt and pepper and bake evenly on a tray, mixing often for about 30 mins at 425°
After the potato hash has cooled, add chopped up bacon and mix to combined.
