Friday, November 2, 2018


This is a very healthy breakfast if you omit the bacon...but the bacon makes it taste so good. You could also make it with ham or sausage.

4 slices bacon
1 T avocado oil
2 medium sweet potatoes, peeled and cut into ½-inch chunks
½ yellow onion, diced
½ red bell pepper, diced
½ jalapeño pepper, seeded and minced
2 scallions, diced
1 clove garlic, minced or pressed
1 small bunch asparagus, trimmed, and cut into 1 ½ inch pieces
1 t smoked paprika
Sea salt and freshly ground black pepper
4 eggs, scrambled
Chives, for garnish

Preheat oven to 375 degrees F.

Place bacon on a wire rack lined baking pan and bake until crisp, about 18 to 20 minutes. When done, set aside on paper towels.

In a large cast iron skillet over medium heat, add oil and cook sweet potato chunks, covered for 10 minutes, stirring a couple of times. Remove lid and continue cooking for another 5 minutes. 

Add onion and peppers. Cook another 3 minutes.
Add garlic and asparagus and cook until asparagus are tender about 5 minutes. Sprinkle with paprika and season with salt and pepper.
Break bacon into pieces and add to skillet.
Stir to completely combine.

Meanwhile, cook eggs in a non-stick skillet.

Spoon hash onto 2 warm plates.
Top with scrambled eggs and garnish with snipped chives.

Serves 2

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