I am the Hash Queen! That could be taken badly when used out of context but anyone who knows me is fully aware of my addiction to (skillet) hash and if you are ever a guest in my home, you are guaranteed to wake up to a skillet of goodness. I eat way too many potatoes, and I’m the first to admit it- but breakfast hash is so versatile and can be easily created with any protein base, potatoes, and veggies.
This version is what I like to call “The Original”. It is a slightly altered version of one of the first W30 recipes I was introduced to and it clearly stuck. I’m sharing this as one of my first posts because I am hoping you will get as much use out of it as I have; it’s a classic, it’s delicious, and it provides enough protein and healthy fats to hold you over until lunch.
Speaking of healthy fats, did you know there is such thing? For many years, society has told us to reduce our fat intake to become healthier, and this why most diets fail or have short term results. Full Disclosure: Whole30 and Paleo are NOT low fat diets. (If you still don’t fully understand Whole30 or Paleo check out this post.) Healthy fats provide a multitude of health benefits along with providing your body with nutrients that both provide fuel and curb hunger. When you eat REAL foods filled with healthy fats, the nutrient and fuel levels your body needs are met. Healthy fats include things like avocados, nuts, olives, and other clean oils. The bacon grease used to cook this hash is also considered a healthy fat (in moderation). The sugar free bacon I cook with is all natural, non GMO, raised without antibiotics and tastes just as good as the bacon that is pumped with hormones and sugar. The nutrients your body needs don’t exist in low fat items and processed items, which is why you are constantly hungry while dieting.
If you are new to the concept of “clean eating”- which I hope many of you are, because then I’ll sound, like, super smart and like, super knowledgeable. Just kidding. I would highly suggest reading the book It Starts with Food. This book was a complete eye opener for me on how our body processes food. If reading isn’t your jam, a good alternative would be the documentary “Fed Up” which can be found on Netflix. Both are great options that allow you take a step back and re-evaluate what you are putting in that precious body of yours.
Back to business: You know what will keep you satisfied and make your body say “Thank you for giving me such a fulfilling breakfast, I’m satisfied now”? This hash and everything else on this blog.
Tips: Chop veggies the night before or during your weekly meal prep to save prep time in the morning. The cook time on this recipe is just the right amount to allow you to step out of the kitchen and finish your morning routine while it cooks (don’t forget to set the timer!).
Tip 2: Make this recipe ahead of time and reheat in the morning and top with an egg, or no egg at all!
- 2-3 Sweet Potatoes (I prefer Japanese, they less sweet than regular)
- 2-3 Strips of bacon - I suggest Pederson Farms or Wellshire Sugar Free
- 2 eggs
- 1/4 c chopped onions
- 1/4 c chopped red or green peppers (or both!)
- 1 tsp rosemary
- 1/2 tsp garlic powder
- salt & pepper to taste
- Preheat oven to 400 degrees
- Cook bacon over medium heat in oven friendly skillet. Remove and set aside when done. Drain grease, leaving about 1.5-2 tbs of grease in the pan. I keep excess grease in a glass container and use to cook with in future recipes
- Add veggies to the pan, stir to coat with grease.
- Add rosemary, garlic and S&P.
- Cook on stove for a minute or 2 before moving the skillet to the oven.
- Cook 11-13 minutes.
- Carefully remove pan from the oven. Using a spatula or spoon clearing a 2 pockets in which you will crack the eggs into
- Place back in oven for 4 minutes for over easy eggs, or longer as desired.