Breakfast Hash

DSC_0048.jpg 8SAFE Breakfast Hash

Veggies for breakfast?? Have you gone mad??

 Nah, I just needed a little break from all the grains that I've been eating. So I gathered what I had in the house and whipped together this savory breakfast with what I had on hand. And man was I happy with the result! This nutrient dense hash has very quickly become my new breakfast obsession. 

If vegetables for breakfast seems a little off-putting, hear me out. The bacon and white potatoes give it traditional breakfast flavor. The yams add a little sweetness that so many of us come to expect in our morning meal. And spinach has been served in omelets and Benedict a bajillion times, so... veggies for breakfast isn't really that odd, is it? Trust me on this one - you won't be disappointed.

And no worries if you're vegetarian or vegan; you can easily substitute the bacon for a few shakes of kelp flakes or a small spoonful of capers (minus the brine). It's all good

Recipe notes:

You will need one sheet pan for the potatoes, and another sheet pan with a cooling rack placed inside for the bacon (see above photo). Everything will cook together effortlessly in the oven for 30 minutes, leaving you plenty of time to make lunches, feed the dog, and get dressed.

Plus, the leftovers heat up really well in a frying pan or toaster oven, making the next few mornings effortless. Ya gotta love that!

 


DSC_0034.jpg 8SAFE Breakfast Hash
8-safe-logo-clear.png 8SAFE

Breakfast Hash

Bacon is typically an 8SAFE product, although always be sure to check the ingredients list to be safe. I've used APPLEGATE naturals Uncured Sunday Bacon for this recipe which is made from humanely raised pork and contains no antibiotics, hormones, nitrates or nitrites.
  • 3 white potatoes (approx. 3 cups), cut into small cubes
  • 2 medium yams (approx. 5 cups), cut into small cubes
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 8 oz pre-sliced bacon (preferrably humanely-raised)
  • handful of pre-washed baby spinach

 

Preheat oven to 425 F.

Put the potatoes, yams, olive oil, salt and pepper in a large bowl and toss to coat evenly. Spread in a single layer on a sheet pan. Roast in oven for 30 minutes until pierced easily with a fork, stirring once halfway thru.

Meanwhile, arrange bacon slices on a cooling rack placed inside of second sheet pan (see above) and roast in oven for about 20 minutes. Remove from oven and let cool slightly. Dice the cooked bacon into half-inch pieces.

Toss the bacon and potatoes together and serve over a handful of the baby spinach.