Sweet potato hash
This is such a yummy breakfast and is filled with all things AMAZING. The recipe should take you about 15 minutes to prep (chop!) and about 20 minutes to cook on the stovetop.
I suggest serving it with poached eggs or eggs sunny side up! You want to avoid overcooking your eggs as the yolk contains valuable nutrients (like choline – which clears fat from your liver!). Prolonged exposure to high heat can denature the enzymes and we wouldn’t want that!
- 8-10 short cut bacon rashers (always go for short cut! Keep your fat numbers down!)
- 2 medium sized sweet potatoes
- 1 small onion
- 2 – 3 capsicum, depending on size (choose a variety of colours to add some excitement!)
- Eggs – always go for free range!
- 1/2 tbsp dried thyme
- 1/2 celtic sea salt
Roughly chop your bacon and start to sauté it in a large, shallow fry pan.
Skin your sweet potatoes and dice those up as well. Normally I’d leave the skin on because there is so much fibre in there but the potatoes will cook much faster without the skin. You’ll also notice that I made fairly small cubes – again, they will cook in 20 minutes if the cubes are smaller in size.
Peel & dice your onion. I like to go extra small here because Ryan hates onions but they add a lot of flavour so I make them so small that he doesn’t notice them! …well, he probably does but is too hungry to pick them out.
Add & mix! We’re starting to get some nice colour variety here!
Seed & dice your capsicum. Use as many colours as your like. I don’t normally go for the green capsicums but once cooked, they all add good flavour & I like the flecks of red & green 🙂
You know the drill – add & mix!
Add your thyme & salt. Mix and allow to cook through until the bacon has been on for about 20 minutes total. You can increase / decrease the thyme & salt to your liking. Add pepper too, if you’d like!
While your hash is cooking, get another small fry pan out & add some butter / coconut oil to make a few eggs. I chose sunny side up because they are my favourite! YUM.