Breakfast Hash with Sweet Potato and Bacon
Ingredients
- 100g yellow onion, diced (1 medium)
- 1 slice of turkey bacon or bacon
- 110g diced sweet potato, weighed raw (about half a medium sweet potato)
- 160g chopped Brussels sprouts, weighed raw (about 1 cup)
- 1 fried egg
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- garlic powder to taste
- dash of pink salt
Preparation
Preheat the oven to 425 degrees Fahrenheit.
Chop all the vegetables: cut off the ends of the Brussels sprouts and cut them into fourths, dice the onion into strips, and cube the sweet potato. Place them on a baking sheet and spray with avocado oil spray or olive oil.
Cut the bacon into small pieces and add it to the baking sheet with the vegetables. Mix everything with the seasoning.
Roast in the oven at 425 degrees Fahrenheit for 15 minutes. Stir the mixture and roast for another 10 to 15 minutes.
While the vegetables and bacon are roasting, prepare the fried egg: spray a small saute pan with avocado oil, crack the egg into it, cover with a lid, and cook on medium heat for 2 minutes.
Flip the egg and cook for another 2 to 3 minutes, or adjust time for desired doneness.
Serve the fried egg on top of the roasted vegetables and bacon.
Notes
This recipe serves one and can be adapted for any meal by adding vegetables like peppers or zucchini, or substituting butternut squash for sweet potato.
It is macro-balanced with approximately 303 calories per serving: 7g fat, 45g carbohydrates, and 20g protein.
