This flavorful easy to prepare sweet potato hash with bacon, a runny egg, spinach, and avocado will be your new healthy go-to breakfast.

T.G.I.F

I’m so ready for the weekend!

It has just been one of those weeks where I couldn’t catch a break. All my struggles revolved around our car.

First issue came on Monday afternoon. I decided to go to Trader Joe’s to stock up on some Whole30 approved goodies. I particularly wanted to get some sugar free sausage links to make peppers and sausage that night. I went on a Monday afternoon because I figured the store would not be crowded. Boy was I wrong.

The parking lot at the Trader Joe’s I got to in Chicago is a complete nightmare. It’s a second floor garage that is small and crammed. There are also large cement barriers next to almost every parking spot, making it even more difficult to maneuver your car and properly park.

Of course, Trader Joe’s was popping and it was a fight to snag a spot. After slowly circling the garage a few times, I finally got lucky and saw someone backing out a few feet in front of me. I put on my blinker ready to claim my spot. As I was pulling in, I saw another person on the other side trying to steal my spot (um, I don’t think so). Filled with adrenaline and excitement, I quickly turned my car to pull into the spot first. Unfortunately, I misjudged how close I was to the large cement barrier and slammed my front passenger side right into it.

By the sounds of it, I knew I did some damage. To make matters worse, there was a guy in the car next to me who witnessed the whole event. With a look of pity on his face, he asked if I was ok. The only thing hurt was my pride. Oh and the car. I cracked the bumper on the passenger side. To add salt to my wound, they didn’t even have the sausage I wanted at Trader Joe’s.

That’s not it folks. I had another issue with my car on Tuesday while I was traveling for work to Indiana. It steadily snowed that morning, making the roads slippery and icy. For a while, we were literally moving 2 mph on the highway. It was a slow, painful drive to my destination. To exacerbate the situation, I realized during my drive to Indiana that we were out of wind shield wiper fluid. The windshield kept getting covered with ice and the salt from the roads, making it almost impossible to see. I had to stop several times to physically clean my windshield. It was literally the worst, scariest drive of my life. Luckily, I made it safely to my destination (and of course refilled my windshield wiper fluids) but the situation left me unsettled and added to my already stressful week.

Long story short, I am ready for the weekend. And for some brunch. What better way to cheer up than a delicious indulgent meal that includes bacon and runny egg yolks??

Let’s get to cooking!

Hash’s are a great weekend brunch menu item because they come together easily and are made in one skillet. You can also use whatever veggies and meat you have in your fridge. I decided to go in the southwestern direction for my brunch because I needed to use up some peppers, onions, and sweet potatoes. Plus, I was craving something kind of spicy.

I recommend using a cast iron skillet for the hash. Properly seasoned cast iron skillets add a lot of flavor to the dish and give the veggies a nice char.

The sweet potatoes take longer to cook than the peppers and onions, so you want to cook them first. I cooked my sweet potatoes for about ten minutes on medium heat before adding the other veggies. Once the sweet potatoes should start to caramelize and soften, add the peppers, onions, and spices (and whatever other veggies you decide to mix in) and cook until they develop that golden brown crust. A quick tip for the spices – you should allow the spices to cook in whatever fat you are using (I used olive oil) for 1-2 minutes until fragrant, which helps intensify the already amazing flavors of the spices. The smoked paprika, cumin, and garlic I used bring this dish to the southwest and give it that spicy kick! Lastly, add in the spinach and let it wilt and cook down, about 1-2 minutes.

To make this dish truly magical (and totally appropriate for an epic brunch), add a fried egg and some bacon. Can you really call it brunch unless you have the runny egg yolk oozing out over everything? And of course you got to top it with avocado!

This meal raised my spirits. It includes all of my favorite things: avocado, bacon, and sweet potatoes. And it’s Whole30 approved, gluten-free, sugar-free, and paleo. The only thing that could make it better is a nice cold mimosa. Hope you enjoy it too!

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Southwestern Sweet Potato Hash

This flavorful, easy-to-prepare sweet potato hash with bacon, runny egg, spinach, and avocado will be your new healthy go-to breakfast. 

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 large sweet potato
• 1 red pepper
• 1 red onion
• 1/2 pound bacon sugar free if Whole30
• 1 cup spinach
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1/2 tsp salt
• pinch pepper
• 2 tablespoons olive oil
• 4 fried eggs

Instructions

1. Mix all of the seasonings together in a small bowl. Set aside. 

2. Dice all of the veggies in equal size pieces. This helps the vegetables cook evenly. 

3. Heat 1 tablespoon of the olive oil in a cast iron skillet. Throw in the sweet potatoes and cook for 10 minutes or until they start to brown and start becoming soft. The sweet potatoes take the longest to cook, so that is why you must start cooking them first.

4. Add in the remaining veggies (except spinach) olive oil, and spices. Let the spices cook in some of the oil so they release their flavors and become more potent. Allow the veggies to cook for another 5-10 minutes or until all the veggies are cooked though. During the last minute, add the spinach and let it wilt. 

5. While the veggies are cooking, you can prepare the bacon and fried egg. 

6. Scoop desired amount of veggies on each plate (should feed about four). Top each plate with bacon and fried egg.

7. Serve and enjoy! 

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