Bacon, Sweet Potato & Apple Breakfast Hash

This is one of my go-to staple breakfast recipes. I started making this when I began on the autoimmune protocol a number of years ago to heal my gut and have been making it ever since.

I use either Japanese sweet potatoes, white sweet potatoes or purple sweet potatoes in this recipe but if you can’t find those where you live, yams or orange sweet potatoes will work as well.

Ingredients:

(Makes 2-3 servings)

• 3 small or 1 large white sweet potato (Japanese or purple sweet potatoes also work well), diced

• 1 extra large or 2-3 regular sized apples, diced

• 1 package of American style bacon

• salt, to taste

• cinnamon, to taste

• Garlic powder, to taste (optional)

• Dried basil or parsley, to taste (optional)

• Tallow or avocado oil as needed

• 2 eggs

Preparations:

• Dice your bacon into pieces and sautee it on a pan until it’s about 75% cooked through. Then, transfer it to an oven to finish it off for about 5-8 minutes.

• Meanwhile, wash and dice the apple and sweet potatoes. Once the bacon is in the oven, transfer the sweet potatoes into the pan adding in extra tallow or oil as needed.

• After they are browned, add in about 1/2 cup of water and finish braising them with the lid on until they are softened, roughly 8 minutes or so.

• Remove the bacon from the oven and let it sit for a few minutes.

• Add the diced apples into the pan and a tad more water. Close the lid again and steam the apples with the sweet potatoes for a few minutes longer.

• Season with salt and cinnamon powder to taste. You may add in dried parsley or basil here if you prefer as well.

• Add the bacon back into the pan. Mix everything well together and turn off the pan.

• Add some tallow to an egg pan and once it’s heated, crack your eggs in. Put a lid on them to allow them to cook quicker. I like mine sunny side up.

• Remove them from the pan, plate your hash and place the eggs on top.