Hey pals! It’s been a minute since I’ve posted on here. It’s been a busy week! We put an offer in on a house we’ve been eyeing and (fingers crossed) everything works out. Anyhoo, last night we got home late and were kind of feeling an easy meal, so I whipped up this bad boy. It’s a sweet potato hash (I’ve posted a similar one on my IG account @sincerely_les ) covered and ‘baked’ at the end with eggs and i added bacon because BACON. This hash can be made separately sans egg and bacon for my vegan peeps. You could add tofu in here or sub kale for spinach or swiss chard. Enjoy this bake for brekky or any time of the day really! The sky’s the limit, friends! Hope your weekend is fab so far!
1.5 large sweet potatoes (diced small)
4 organic carrots (peeled and chopped)
1 small yellow onion (diced)
2 tbsp avocado oil
2 cloves of garlic (minced)
1/2-3/4 tsp thyme
1 tsp paprika
1/8 tsp oregano
salt and pepper to taste
2 cups chopped kale
4-5 large bella mushrooms (chopped)
4 organic free-range eggs
1/2 pack of natural sugar free bacon cut into small pieces (I use maple leaf reduced sodium natural. it’s whole30 compliant so it doesn’t contain any of the nasty additives in the regular ol’ stuff)
fresh chives and avocado and hot sauce for garnish
Start by preheating your oven to 425 and line a baking sheet with parchment paper. Toss the sweet potato and carrot in a tbsp or so avo oil and season with salt, pepper and 1/2 tsp paprika. Bake until fork tender. In a large frying pan or skillet (with a lid), heat avo oil and add onion, garlic, mushrooms and the rest of the seasoning. Cook until onion is translucent and set mixture aside. Fry bacon until fully cooked and drain off excess fat (hot tip: you can save bacon fat and store in a mason jar. It is magical for cooking! The flavour is amazeee). Add bacon, onion mixture, sweet potato and carrot to the skillet and season if needed. Add 2 cups of chopped kale and cook until wilted and well incorporated. Make 4 holes in the mixture and crack an egg into each hole. Cover with lid and turn the mixture to low heat. Allow the egg white to ‘bake’ in the steam. If you like your eggs runny, keep them under the lid for a couple of minutes longer. Garnish with chives and avocado and hot sauce ( if that’s your jam) and enjoy!