This is the perfect brunch recipe to satisfy both sweet and savory cravings! —Megan Finney
medium-sized sweet potatoes (diced)
sliced brussel sprouts
slices uncured bacon
half sweet onion (diced)
clove of crushed garlic
In This Recipe
Slice bacon into 1 inch pieces and cook until crisp in frying pan. Once they are cooked to desired crispness, remove from pan but keep the oil.
Add diced onion and garlic. Lightly salt and cook until onion goes clear.
Add diced sweet potatoes to the pan and let cook for about 15 minutes, stirring occasionally.
Add sliced brussel sprouts and cook another 15 minutes. Only stir every five minutes to allow a nice crust to form on potatoes.
Throw a handful of dried cranberries and the cooked bacon back into the pan about five minutes left to go.
This hash can be finished nicely with a sunny side up egg or a nice piece of crusty bread for a hearty meal. It can also be a wonderful vegetarian option by replacing the bacon with a tablespoon of coconut oil!