Bacon and Sweet Potato Hash


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Bacon and Sweet Potato Hash

Serves4

A really tasty mid-week supper that's paleo and primal-compliant.


About this recipe

This is a really tasty mid-week supper that's cost effective and it's paleo and primal-compliant. Oh and it's really easy to throw together, you can have it on the table in under 30 minutes.

It also uses my favourite ingredient, bacon, so it's clearly one of my favourites ;-)

There is a lot of conflicting evidence out there that bacon may or may not be good for you (like everything, right?!) because cured bacon contains nitrates, which has previously been linked to increased risk of cancer. This has since been discredited and is explained brilliantly by Dr Chris Kresser (amongst others). Oh yes and it's full of saturated fat and sodium, god forbid we get any of that in our diet ;-)

For me, I wouldn't eat it every day but I certainly don't shy away from it, it's such a versatile ingredient.

Ingredients

250g smokey streaky bacon, cut into thin strips
2 tsp coconut oil
4 sweet potatoes, peeled and cut into small cubes (1 to 1.5cm)
1/4 tsp chilli flakes
1 tsp mixed herbs
Black pepper
1 red pepper, deseeded and cut into small strips
2 handfuls of spinach
8 organic free-range eggs

Method

1. Heat a large-based frying pan to a medium-high heat. Add the bacon strips and cook, turning occasionally, for 5 to 10 minutes, until cooked as you like it (crispy for me so nearer 10 minutes).
2. Remove bacon strips with a slotted spoon into a bowl and leave on one side.
3. Reduce heat in the frying pan to low-medium, add 1tsp of the coconut oil (only if needed, your bacon may well produce enough fat to cook in) and then add the sweet potato cubes and cook for approx 5 minutes, turning occasionally, until starting to get a little bit of colour.
4. Add the chilli flakes (add more if you like it spicy!) and mixed herbs. Gently stir in.
5. Add the red peppers and continue to cook for approx 10 minutes until the sweet potato are almost cooked and golden brown.
6. Meanwhile, heat another large frying pan with 1 tsp coconut oil over a medium-high heat.
7. Add the eggs and fry until cooked to your liking.
8. For the last minute, return the bacon strips to the pan and add the the spinach to the sweet potato pan. Stir in until just wilted.
9. Add black pepper to taste.
10. Serve up the sweet potato hash and place 2 eggs on top with another grind of black pepper.

Tips

I've upped the nutrient density in this hash by adding spinach and red peppers (just leave the peppers out out if you're nightshade-intolerant). I would have thrown in a small onion too with the sweet potato if I'd had one lying around.

Feel free to serve 1 or 2 eggs per person.



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