If you ever come over for breakfast (or brunch if you’re a late riser like some people we know), 9 times out of 10 I will make my sweet potato hash. I love a good savory breakfast, and since I’m cooking, that’s what gets made!
It’s easy, so so good, and gets you amped for the day. The sweet potato is less starchy than your regular ol’ spud, which makes you feel good about eating three servings of it. 😉 In fact, this dish is 100% Whole30 approved.
Related: 50+ Healthy Breakfast Ideas
1-2 sweet potatoes
4-5 fresh garlic cloves
6-8 pieces of bacon (I use Applegate uncured Sunday bacon.)
2-3 tablespoons coconut oil
serve with fresh tomato, avocado, and a couple of fried eggs
The first thing you’re going to do is quarter up the bacon slices and throw them into the heated pan. Let them sizzle and cook and smell up your place real good.
While the bacon is doing its thing, you can chop the sweet potato down to bite size pieces.
When the bacon is cooked through (not all the way crispy yet) drain the grease and add a couple tablespoons of coconut oil or butter. Toss in the sweet potatoes and cover.
When everything is looking good and close to being finished is when you’ll throw in the rosemary, onions, garlic, and seasoning. Let this cook for a couple minutes.
Oh man, it smells so good at this point! In a separate pan, you can get your eggs going, so everything is ready at once.
I like to put the sunny side up eggs on top of everything so I get yolky business over everything, but do what you want!