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Paleo Sweet Potato Hash With Bacon

Paleo Sweet Potato Hash With Bacon

Sweet potato hash recipe & content provided by Ryan Carter,  Livevitae

Sweet potato hash is food for the soul. With savory paleo staples like bacon and Brussels sprouts, it’s perfect for any meal and delicious with two runny eggs on top.

Related: Savory Sweet Potato Waffles

Make this sweet potato hash for a weekend brunch or quick weeknight meal. You only need one pan to cook everything, and meal prepping your ingredients ahead of time can get your food on the table even faster. Since you only need a few ingredients, go for quality: Get pastured bacon and fresh herbs, and use grass-fed ghee for a savory and satisfying dish.

You could make sweet potato hash with cubed pumpkin or butternut squash for a lower-carb meal. Try it with flavorful sides like buttery mashed cauliflower or coconut flour bread for a meal that keeps you fueled.

Paleo sweet potato hash gets savory upgrades from crisp bacon and fragrant herbs, all cooked in nourishing fats to keep you full and powered up.

Paleo Sweet Potato Hash With Bacon

Start to Finish: 30 minutes

Ingredients:

  • 1 tablespoon grass-fed ghee, divided
  • 2 cups sweet potato (about 2 large whole potatoes), peeled and diced into 1/2-inch cubes
  • 3 cups Brussels sprouts, halved with outer leaves removed
  • 6 strips pastured bacon, cut into thick chunks
  • 2-3 sprigs each fresh rosemary and thyme
  • Fresh parsley leaves to garnish
  • 2 pastured eggs (optional)

Instructions:

  1. Heat a wide saucepan on medium heat. Add 3/4 tablespoons of the ghee to the pan.
  2. Add diced sweet potato and half of the rosemary and thyme to the pan.
  3. Lightly brown the sweet potato all over. Add a splash of water to the pan and cover. Steam for 8 minutes.
  4. Remove the lid and add bacon pieces to the pan. Crisp bacon for 3 minutes.
  5. Add halved Brussels sprouts and remaining herbs.
  6. Cook the mixture until softened, about 5 minutes.
  7. Plate hash with remaining ghee to top.
  8. Cook eggs as desired, if using. I cooked mine sunny side up with yolks just set.
  9. Transfer the eggs to the plate and scatter the parsley. Season to taste with salt and serve.

Serves: 2

Nutritional Information (Per serving):

  • Calories: 464.9
  • Protein: 29.4g
  • Total Carbs: 39.2g
  • Fiber: 9g
  • Sugars: 9g
  • Net Carbs: 30g
  • Fat: 19g
  • Saturated Fat: 8.9g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 1.9g
  • Trans fat: 0g
  • Cholesterol: 16.4mg
  • Sodium: 194.5mg
  • Potassium: 964.3mg
  • Vitamin A: 20157.6mg
  • Vitamin C: 115.4mg
  • Vitamin E: 1.7mg
  • Vitamin K: 236.6ug
  • Calcium: 95.8mg
  • Iron: 2.7mg
  • Zinc: 1mg

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