Paleo Sweet Potato Hash Breakfast Bowl
A hearty Whole30-compliant breakfast bowl featuring crispy sweet potato hash topped with eggs, bacon, and fresh vegetables
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 25 min
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Ingredients
- 2 medium sweet potatoes
- 6 slices bacon
- ½ medium onion
- 1 large bell pepper
- 4 whole eggs
- 2 tbsp ghee or coconut oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley
Steps
- Peel and dice sweet potatoes into small cubes (about 1/4 inch)
- Cook bacon in a large skillet over medium-high heat until crispy, about 8-10 minutes. Remove and chop into bite-sized pieces
- In the same skillet with bacon fat, add diced onions and cook for 2-3 minutes until softened
- Add sweet potato cubes and cook for 12-15 minutes, stirring occasionally, until golden and tender
- Add diced bell pepper and cook for 2 more minutes
- Return chopped bacon to skillet and season with salt and pepper
- Push hash to the sides of the skillet and add ghee to the center
- Crack eggs into the center and cook to your preference (sunny side up, over easy, or scrambled), about 3-5 minutes
- Divide hash and eggs between bowls, garnish with fresh parsley, and serve immediately
Diet tags are added by the recipe's author.