Bacon Cranberry AIP Breakfast Hash
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 recipe is also pale and whole 30 and makes a great breakfast, brunch, or AIP side dish!
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.
Notes
My Favorite Skillet!
To make this quickly, 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, make sure to use ample amounts of oil. If you do not use enough oil, your vegetables will burn instead of brown. You also want to make sure your 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.
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 can cook entirely through.