If you love hash browns but would like a healthier version, sweet potatoes are the way to go. Because of their sugar content, the sweet potatoes caramelize beautifully. Greens add color and nutritional value to the dish, and bacon add the substance and flavor to make this a hearty, delicious, and beautiful weekend breakfast dish. You can substitute the sweet potato for butternut squash, and omit the bacon for a vegetarian dish.
Here’s the recipe!
- 1 large Sweet Potato, diced small
- 4 slices Bacon, diced in 1 inch pieces
- 1/3 cup Onion, diced
- Handful of greens, sliced thinly (kale, chard, beet or collard greens)
- Olive oil or ghee
- Salt and pinch cayenne for seasoning
For the instructions:
1. In a saucepan, place the sweet potatoes and cover with water. Bring to a simmer and cook 8-10 minutes until soft. Drain in a colander.
2. In a cast iron or other saute pan, cook the bacon on medium heat until crisp. Remove onto a paper towel lined plate.
3. In the same pan, add in half the sweet potatoes – you don’t want to crowd the pan. Let the potatoes cook for a few minutes on one side. Season with salt and a little cayenne. Turn over and cook until the potatoes are brown on all sides. This should take 7-10 minutes. Remove the first batch, add a little olive oil to the pan, and cook the rest of the sweet potatoes.
4. Add another tablespoon of oil to the pan, and cook the onion for 3-4 minutes, until soft. Stir in the greens and cook for another 2 minutes or so, or until wilted. Return the sweet potatoes and bacon to the bacon, and season to taste with salt and a little cayenne.
Enjoy! This recipe is such a perfect way to start your day!