Sweet Potato Hash with Brussels Sprouts and Bacon

Before we left for the week I wanted to clean out the fridge of the many veggies I had gathered to help us eat healthier in the new year.  Well it turns out we didn't eat that much healthier and all of the extra veggies were staring us in the face.

Hash is one of those dishes that can have many variations and is really good at cleaning out the fridge.  We had Brussels Sprouts, onions and sweet potatoes. I threw in some bacon to please Mr. J.  Top with an egg and you have a very filling breakfast, lunch, or dinner.

 

Sweet Potato Hash with Brussels Sprouts and Bacon

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: saute breakfast brussels sprouts bacon

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Ingredients (serves 4)

• 1.5 teaspoons olive oil
• 10 oz. Brussels sprouts, cut in strips and shredded
• 1 medium sweet potato, chopped in small cubes
• 1/2 medium onion, chopped
• 2 cloves garlic, finely chopped
• 3 strips of bacon, fried
• salt, optional
• freshly ground black pepper, optional

Instructions

Fry bacon in saute pan till crispy, about 7 minutes. Remove and place on plate with paper towels. Pat to remove extra fat. When cooled chop until you have fine pieces.

 

Wipe down pan leaving just enough bacon fat to cook Brussels sprouts. Add Brussels sprouts and onion to pan. Stir occasionally until just softened and then add the garlic.

While this is cooking place sweet potatoes in a Ziplock SteamFresh bag and cook one minute less than instructed, about 2 minutes. They will just start to be soft. Remove from bag and add to saute pan.

Stir pan until everything is combined and cook for an additional 5 minutes. When sweet potatoes are cooked through add bacon bites.

Season with salt and pepper to taste.

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