Bacon and Egg Sweet Potato Breakfast Hash

 

A quick, easy and healthy breakfast all made in your 12'' HexClad

*Gluten Free and Paleo!

//RECIPE:

INGREDIENTS

  • 4 strips of smoked bacon, diced
  • 6 eggs
  • 2 sweet potatoes, diced (about 4-5 cups)
  • 2 avocados, sliced
  • 1 cup diced red onion
  • 1 red pepper, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • chives for garnish

 

INSTRUCTIONS 

  1. Preheat oven to 400 degrees.
  2. Bring your 12'' HexClad pan to medium heat. Add diced bacon. Cook until crispy, about 5 minutes, stirring throughout. Remove the bacon and place on a paper towel lined plate.
  3. Add diced sweet potatoes to the pan. Cook for 5-7 minutes until they start to brown.
  4. Next add in the red onion, red pepper, smoked paprika, and salt. Stir to combine and saute for 3-5 minutes until veggies start to get tender.
  5. Add the bacon back to the pan, stir and place skillet in oven.
  6. Bake potato hash for 10 minutes. Remove from oven.
  7. Create 6 wells in the potato mixture and add an egg to each well. Place skillet back in the oven and cook until eggs are your desired doneness (around 5-7 minutes).
  8. Remove from oven, add sliced avocado and diced chives. Enjoy!