Sweet Potato Breakfast Hash (Real Food, Paleo, Whole30, Vegetarian Option)

As a family, we sit down and have breakfast together seven days a week. And when my family made the switch to a grain-free diet, one of the first things that seemed out of reach was breakfast! A breakfast hash quickly became a favorite because it can be made ahead time, or made in bulk and the variations are endless! Almost every veggie under the sun can be added to this dish and I also like to throw in leftover proteins in here as well, such cooked chicken or grilled salmon.

The recipe is pretty basic so use it as a template. If you don't like bacon or you just happen to be out of it, feel free to omit it or use a different meat, such as diced ham. If you have chard instead of kale, throw that into the pan. Don't like jalapeno peppers? Add another diced bell pepper or omit them altogether.

Sweet Potato Breakfast Hash

6 strips bacon, chopped (omit for vegetarian)
2 lbs white sweet potato, peeled and diced (orange sweet potato works well, too!)
1 onion, peeled and diced
1 yellow bell pepper, seeded and diced
1 jalapeno pepper, stemmed, seeded and diced
1 clove garlic, minced optional
1 cup washed and dried kale, roughly chopped
1/4 cup chopped parsley
salt and pepper, to taste
garlic seasoning blend of choice, optional
additional cooking fat of choice, if needed

Preheat a large cast-iron skillet (or stainless steel pan) over medium heat and add the bacon. Brown, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside.

Using the bacon fat already in the pan, added the diced sweet potato and let it brown, undisturbed for a few minutes before stirring. Stir the potatoes occasionally, until they begin to soften, then stir in the vegetables (except parsley) and continue to brown. Season with the garlic blend, salt and pepper. If the potatoes brown too quickly, lower the heat slightly. Add any additional cooking fat to keep the potatoes from sticking to the pan.

Once the potatoes and vegetables are browned and tender, add the parsley and reserved bacon, Check for seasonings and give the pan a few final stirs before serving.

I like to serve this alongside eggs for breakfast but I will omit the eggs if I had plenty of leftover protein to add the hash.

**Vegetarian option: Omit the bacon and use olive oil to cook the hash in. Well browned mushroom slices work well as a substitute for the bacon.

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