Veggie Loaded Sweet Potato Hash with Bacon

This sweet potato hash is a staple in our house, especially when we are on a whole30. It makes a great hearty and filling breakfast that’s also loaded with vegetables! We will also often make this when we are doing breakfast for dinner. Serve it up with some eggs over top and we also like to top with a whole30 ranch (recipe HERE). I like to cook this up in my cast iron skillet, you can read more about safe and healthy cookware options HERE.

RECIPE ( serves 6)

Ingredients:

• 4 cups sweet potato, peeled and diced

• 5 slices of bacon, cooked and chopped

• 1/2 cup onion, diced

• 1 cup broccoli, chopped

• 1 cup brussel sprouts, shaved

• 1 cup kale, chopped

• 1 - 2 tablespoons bacon fat or coconut oil

• 1 teaspoon garlic granules

• salt and pepper

Directions:

Begin by preparing your bacon, set aside and reserve fat for cooking. Heat a large cast iron skillet to medium heat with bacon fat or oil. Cook sweet potato and onion for about 10 minutes. Add in the vegetables and seasonings. Adding in more bacon fat or coconut oil if needed (the fat should lightly coat the vegetables). Cook for 10 to 15 more minutes until the potatoes are tender and beginning to brown. Add in chopped bacon and serve.