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Brussel sprouts and sweet potatoes are two of my favorite vegetables out there. I can find no real reason for my deep-seated love of brussel sprouts and sweet potatoes, except for the fact that they are downright delicious. I love them any time of the year, but they also give me strong cozy vibes, and when combined together they make the perfect fall or winter dish! This Bacon Cranberry AIP Breakfast hash with sweet potatoes and brussel sprouts is a great one skillet meal just like my Fall Harvest Hash Recipe! It makes the perfect autoimmune diet breakfast or makes a fun side dish for lunch or dinner.
This Bacon Cranberry AIP Breakfast Hash has a combination of fall flavors that makes it perfect for the holiday season. It is an easy mix of sweet potatoes, brussel sprouts, onions, and bacon with some dried cranberries to add a bit of fun. This AIP breakfast hash is seasoned with a blend of herbs and spices including rosemary and cinnamon that channels a cozy flavor. It makes a great autoimmune diet breakfast, brunch, or AIP side dish! This recipe is also paleo and whole 30. This recipe is a one skillet meal, so yay for fewer dishes! And it only takes about 30 minutes to make from start to finish. Need I mention it is perfectly delicious?
Tips on making this AIP breakfast hash
What type of skillet should I use?
Make sure to use a skillet big enough to fit all the vegetables in! For this recipe I used a 12 inch skillet and it worked perfectly. I love cast iron skillets, I think they work the best to make breakfast hash! It gives a good caramel flavor to all the vegetables. My favorite brand of skillet is the Lodge cast iron skillets. If you don’t have a cast iron skillet, you need one! They work on the stove top and in the oven, plus they are affordable and are one of the few dishes that actually improves with use!
Can I use fresh cranberries in this recipe?
If you have fresh cranberries on hand, you can definitely use them in place of the dried cranberries. In this recipe you will need about ½ cup of fresh cranberries in place of the dried cranberries. You may also want to add them a few minutes sooner so the cranberries have enough time to cook through.
How can I make this Autoimmune Diet breakfast perfectly?
To make sure you can make this quickly, you want to cut everything thinly. Chop your potatoes thinly so they don’t take forever to cook. You also want to make sure you use a big enough skillet. If your skillet is not big enough the hash will take longer to cook.
When you are cooking the hash, make sure to use ample amounts of oil. If you do not use enough oil, your vegetables will burn instead of brown. Lastly you want to make sure you skillet is hot (but not on high)! Depending on how hot your burner gets, you will want it running on medium high or closer to high.
How to make this Bacon Cranberry AIP Breakfast Hash
Start by turning a 12 inch or larger skillet to medium high heat and add in some olive oil. While the skillet is heating, chop the onion into chunks and add them to the skillet. Cook the onions for about 2 minutes until they start to become translucent.
Next, start to chop the sweet potatoes into thin pieces. After the onions have cooked for two minutes, start to add the potatoes to the skillet as you get them chopped. Once all the potatoes are added to the skillet, add some olive oil and let cook for about 7 minutes. Potatoes will turn a deeper orange color and some will start to brown.
While the potatoes are cooking, chop the brussel sprouts. Cut the brussel sprouts thinly, about 3-5 slices per sprout depending on the size. Slice the bacon into bite sized pieces. Once the potatoes have cooked for 7 minutes, add the brussel sprouts and bacon.
Cook for another 14-15 minutes stirring occasionally. Add more olive oil to make sure the vegetables are evenly coated so they will brown in the skillet and not burn.
After they have cooked for 14-15 minutes, add in the seasonings and the dried or fresh cranberries. Cook for another 5 minutes until the hash has completely cooked through. (you may need to add more time for fresh cranberries).
This hash serves 4 people a full meal or 6 people as a side dish. Serve immediately of save it for later in an airtight container in the refrigerator for up to a week.
If you likes this Autoimmune diet breakfast idea, check out these!
Bacon Cranberry AIP Breakfast Hash
Ingredients
- 3-4 Medium Sweet Potatoes a little less than 1.5 pounds
- 1 Medium onion
- 11 oz Brussel sprouts
- 4 oz. Bacon
- ¼ Cup Cranberries
- 2 Teaspoons Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Garlic
- 1 Teaspoon Rosemary
- 1-2 Tablespoons Olive oil for cooking
Instructions
- Start by turning a large cast iron skillet to medium high heat and add in some olive oil.
- While the skillet is heating, chop the onion into chunks and add them to the skillet. Cook the onions for about 2 minutes.
- Next, start to chop the sweet potatoes into thin pieces. After the onions have cooked for two minutes, start to add the potatoes to the skillet.
- Once all the potatoes are added to the skillet, add some olive oil and let cook for about 7 minutes. Potatoes will turn a deeper orange color and some will start to brown.
- While the potatoes are cooking, chop the brussel sprouts. Cut the brussel sprouts thinly. Into 3-4 slices per sprout. Slice the bacon into bite sized pieces. Once the potatoes have cooked for 7 minutes, add the brussel sprouts and bacon.
- Cook for another 14-15 minutes stirring occasionally. Add more olive oil to make sure the vegetables are evenly coated so they will brown in the skillet.
- Finally, add in the seasonings and the dried cranberries. Cook for another 5 minutes until everything is caramelized and cooked through.
- Serve immediately, or store in an airtight container in the fridge for up to a week.
