| 9 | 20 | 371 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 2 medium slice | Bacon (nitrate-free) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 medium potato(es) | Sweet potato (peeled and cubed in 1/4" pieces) |
| 1/4 medium | Red onion (diced in 1/2" pieces) |
| 1 clove(s) | Garlic |
| 1/4 tsp | Cumin |
| 1 pinch | Himalayan salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 4 large | Egg (make 2 eggs per serving, save half the hash for following day) |
1. In a sauté pan over medium-high heat, add bacon and olive oil.
2. When the bacon begins to sizzle, add sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Cook for about 5 minutes or until potatoes start to brown.
3. Toss potatoes until all sides of potatoes are browned and bacon is crisp (about 3-5 minutes)
4. While the potatoes are cooking, in a separate pan, cook 2-4 eggs to your liking.
5. Add onions, garlic, cumin and season with salt and pepper. Allowing everything to sit in the heat of the pan for a minute or 2.
6. Once eggs are done, add them over the top of the skillet or on the side.
Enjoy!
Eggs
are an high quality protein and an excellent source of some B vitamins
Sweet Potato
is high in vitamin C and beta carotene, is helpful with inflammation and abundant in antioxidants
| Meat | 0.3 |
| Meat Alternative | 1.1 |
| Vegetables | 0.1 |
