I’m doing another Whole 30 (14 days in!) and it’s going great so far. I’ve lost weight; I feel great; I’m sleeping better, despite continual wakeups by oft-sick children… I love the food I get to eat. (This does not, of course, mean that I haven’t been craving a caramel fudge brownie sundae for days…)
Whole 30 compliant breakfasts are the easiest part for me. Perhaps just because I love breakfast in general. Perhaps because I’ve always tended to favor savory, egg-based dishes over sweet, bread-y, cake-y things. (Don’t get me wrong – I love pancakes and cinnamon rolls as much as the next person but I rarely choose them over other options.) Perhaps it’s because when I’m cooking breakfast it’s just for me. I don’t have to worry about pleasing anyone else so I can make whatever I want.
I thought I’d share one of my quick, delicious breakfast options that I make frequently! It’s easy, delicious and keeps me going all morning. There are probably a million versions of it out there, but this is mine.
sweet potato hash with eggs
- 2 slices bacon
- 1 small sweet potato, peeled and diced (the smaller you dice it, the quicker it will cook – think reeeeally small)
- 1 green onion, sliced
- 2 eggs
Snip the bacon with some kitchen shears into bite size pieces into a medium frying pan, preferably one with a lid. Over medium high heat, cook the bacon until it starts to render some fat but is not yet crispy. Add sweet potatoes and cook, covered, stirring occasionally, until potatoes are tender. Add green onions and stir for 30 seconds or so. Make two wells in the sweet potato mixture and crack your eggs into them. Cook, covered, until the eggs are done to your liking. Transfer to a plate and try not to burn your mouth. Enjoy!
A note about bacon and Whole 30 – I admit, I do not go out of my way to find strictly Whole 30 compliant bacon. I don’t care that much. I’ve also made this dish with coconut oil instead of bacon fat and added some smoked paprika. Still tasty!