I’ve said it before, with this “free from” diet, for me, the trickiest meal is breakfast.

Ever since I found out I had to quit eating chicken eggs because of my intolerance, having a savory breakfast has been hard. I admire those who can easily have dinner leftovers for breakfast. I just can’t. But I have realised that sweet potato breakfast hash suits me really well in the morning.

I mostly do this on weekends so I can take my time to prepare it and eat it right away when it has been freshly made. Then I will eat the leftovers (if there are any) on the next day.

Of course if you prefer to have a sweet breakfast, you can check my sweet potato breakfast bowl recipe or my butternut bowl recipe.

Sweet potato breakfast hash

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Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: BreakfastCuisine: InternationalDifficulty: Easy

Servings

1-2

serving

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 3/4 cup (100g) bacon cubes

• 1.5 cups (110 g) mushrooms

• 1/3 cup onion (about 1/2 medium onion)

• 1 tsp lard or extra virgin olive oil

• 3 cups (400 g) sweet potato

• 3 cups fresh or frozen spinach

• Pinch of salt

Instructions

• Peel and dice the onion. Heat lard or oil in a medium sized skillet over medium-high heat. When the skillet is hot, add the onion and saute for about 3 minutes.
• Add the bacon cubes to the skillet.
• Peel and dice the sweet potato into bite sized pieces. Add the sweet potato to the frying pan.
• Chop the mushrooms and add to frying pan.
• Add the spinach and cook until all the vegetables have softened and browned to you liking. Add salt to taste and voilà! Serve immediately.
  Bon appétit!

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