This dish is my kind of breakfast. It reminds me of waking up late on the weekends in college and headed to the local diner for some eggs & homefries. Yet, this dish is very different in that, it doesn't leave me feeling sluggish and ready to curl back in bed for the remainder of the day.
By roasting the sweet potatoes prior to throwing them in the skillet with everything else, it gives them that hard outer crispiness (while still remaining soft and moist on the inside) of a home fry that’s difficult to imitate. And adding the avocado on top at the end, well that’s just a straight-up game-changer.
Here is what I used:
- 4 slices of turkey bacon
- 1 large sweet potato
- 1 tsp. of olive oil
- 1 avocado
- 1/2 yellow onion
- sprinkle of cayenne pepper
- sprinkle of sea salt
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
Dice the sweet potato & throw it in a ziplock bag with olive oil & seasalt. Shake out the sweet potato mixture onto an lined baking sheet & roast for 20 minutes at 425 (flipping halfway).
In a skillet, cook up the turkey bacon until slightly browned. Remove bacon from skillet & pat dry. (Do not toss your bacon drippings though!)
Cook the onion in the bacon drippings for roughly 3 minutes on low heat. Turn up the stove to medium-high and toss in the roasted sweet potatoes. Add in all of your seasonings.
Pour the sweet potato mixture into the bowl and top with your turkey bacon (crumbled) and fresh avocado. Season to taste and enjoy!
As Heather mentioned in her post for last week’s Make it Mondays featuring the Clothes Make the Girl's Chocolate Chili, we have embarked on the Whole 30 Journey. This is my second time following the program and Heather’s first and I have to say it’s been nice this time around having someone to talk to about it each day. In addition, it certainly doesn’t hurt to have two people on the lookout for delicious Whole-30 recipes to make our palettes a little more excited.
After I cooked up this sweet potato hash scramble, I ran to my phone to text Heather. I snapped picture after picture and described the richness of the avocado mixed with the crunch of the onion & spicy-sweetness combo of the sweet potato.
This is definitely the type of recipe that you can easily store for the week (if you can make it last that long). Just store the potato mixture in a tupperware container and cook it up with eggs in the morning, enjoy it as your side with a turkey burger, or even throw it in a chicken dish.
I know that even after my Whole 30 program is complete, I will still continue to add this to my weekly meals.
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