Paleo Sweet Potato And Bacon Hash

Paleo Sweet Potato And Bacon Hash

Crispy bacon and tender sweet potatoes combine in a skillet hash ready in under 40 minutes.

Total 40 min Makes 4 servings Calories 320/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

This hash pairs smoky bacon with caramelized sweet potato cubes, onion, and bell pepper for a hearty, naturally sweetened breakfast or brunch dish. Cooking everything in rendered bacon fat builds deep flavor while keeping the recipe grain-free and paleo-friendly. Top with a fried egg for a complete meal.

Ingredients

  • 6 bacon slices, chopped
  • 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Peel the sweet potatoes and cut into 1/2-inch cubes. Dice the onion and bell pepper, and mince the garlic.

  2. Heat a 9-inch skillet over medium heat and cook the chopped bacon, stirring occasionally, until crisp.

  3. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

  4. Add the diced sweet potatoes to the bacon fat in the skillet, spreading them into an even layer.

  5. Cover and cook, stirring every few minutes, until the sweet potatoes begin to soften.

  6. Add the onion and bell pepper to the skillet, and cook uncovered, stirring occasionally, until the vegetables are tender and the sweet potatoes are browned at the edges.

  7. Stir in the garlic, smoked paprika, thyme, salt, and black pepper, and cook until fragrant.

  8. Return the cooked bacon to the skillet and toss to combine with the sweet potato mixture.

  9. Remove from heat, sprinkle with fresh parsley, and serve warm.

Rate this recipe

★ 3.7 (1)

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    Paleo Sweet Potato And Bacon Hash

    This hash pairs smoky bacon with caramelized sweet potato cubes, onion, and bell pepper for a hearty, naturally sweetened breakfast or brunch dish. Cooking everything in rendered bacon fat builds deep flavor while keeping the recipe grain-free and paleo-friendly. Top with a fried egg for a complete meal.

    40 min 4 servings 320 cal

    Ingredients

    • 6 bacon slices, chopped
    • 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
    • 1 yellow onion, diced
    • 1 red bell pepper, diced
    • 2 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Peel the sweet potatoes and cut into 1/2-inch cubes. Dice the onion and bell pepper, and mince the garlic.

    2. 2

      Heat a 9-inch skillet over medium heat and cook the chopped bacon, stirring occasionally, until crisp.

    3. 3

      Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

    4. 4

      Add the diced sweet potatoes to the bacon fat in the skillet, spreading them into an even layer.

    5. 5

      Cover and cook, stirring every few minutes, until the sweet potatoes begin to soften.

    6. 6

      Add the onion and bell pepper to the skillet, and cook uncovered, stirring occasionally, until the vegetables are tender and the sweet potatoes are browned at the edges.

    7. 7

      Stir in the garlic, smoked paprika, thyme, salt, and black pepper, and cook until fragrant.

    8. 8

      Return the cooked bacon to the skillet and toss to combine with the sweet potato mixture.

    9. 9

      Remove from heat, sprinkle with fresh parsley, and serve warm.