Breakfast crowds can be tough to please. One half of the table begs for bacon, while the other side urges you to make omelets. Why not whip up a dish that includes elements of both, with the added bonus of a serving of veggies and fruit? This all-in-one skillet recipe starts with roasting sweet potato cubes tossed with coconut oil for a hearty and flavorful base. Pancetta (the Italian version of bacon) and eggs are added in, along with chunks of sweet apples and cinnamon for a touch of fall flavor. The only bickering you’ll hear will be over who gets the last scoop!
Paleo Pancetta & Sweet Potato Breakfast Hash
Ingredients
3 large sweet potatoes, cubed
8 oz. pancetta, finely chopped
1 yellow onion, diced
4 large eggs
3 Tbsp. melted coconut oil
2 Fuji apples, cored/diced
Coarse sea salt, to taste
Cinnamon, to taste
Directions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In large bowl or zipper-lock bag, combine sweet potatoes and melted coconut oil; toss mixture to combine. Arrange potatoes on baking sheet and bake for 30 minutes or until potatoes are tender.
- In large skillet, brown pancetta over medium-high heat. Add onions and apples and stir until onions have softened. Stir in sweet potatoes, cinnamon and salt.
- Use wooden spoon to create four “wells” in mixture. Crack eggs into wells, cover skillet and cook mixture for about four minutes or until eggs are finished to your preference.