Fall Breakfast Hash
My favorite meal is breakfast. I go to bed thinking about what I am going to eat in the morning and wake up ready to eat. A few years ago I stumbled across a version of this breakfast recipe while I was on Whole 30. It’s perfectly both sweet and savory and although I eat it year round, it’s best in the fall when apples are bursting with in-season flavor.
This recipe does take time to make (about 45 minutes) but it’s easy and to make it worth the time, I make sure I make a large batch to eat for breakfast all week long. It reheats really well in the microwave and I serve it with two fried eggs.
The key to this recipe is to make sure your onion, apple, and sweet potato pieces are diced roughly the same size as each other.
Ingredients
This makes 4-6 servings.
2 tablespoons avocado oil
2 small white onions, diced
2 medium gala apples, diced
2 medium sweet potatoes, diced
1/2 teaspoon kosher salt
6 slices bacon, diced
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Directions
In a large saute pan, heat 2 tablespoons of avocado oil over medium-high heat. Add the onion, apple, and 1/2 teaspoon salt. Saute, stirring occasionally until onions are soft and translucent, about 12 minutes. Add 1 teaspoon of ground cinnamon and stir to evenly coat the onion and apple, about 2 minutes. Remove the mixture from the saute pan into a large bowl.
Return the saute pan to the stove and add the bacon pieces. Reduce the heat to medium and cook until the bacon is golden brown and cooked through, about 8-10 minutes. Using a slotted spoon, remove the bacon from the saute pan and place in the bowl with the onion and apple mixture. Discard all but 2 tablespoons of bacon fat from the saute pan.
Add the sweet potatoes and spread them out so they are in a single layer in the saute pan. Cover them with a lid and let saute and steam cook until they turn bright orange, about 7-8 minutes. Remove the lid, add 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and stir the sweet potatoes around to finish cooking, 3-4 more minutes. The sweet potatoes should pierce easily when poked with a knife or fork.
Enjoy this breakfast hash with friends and family around your table immediately or let cool and then place in the refrigerator for heating and eating for breakfast throughout the week!
