#breakfasthash

Sweet Potato Breakfast Hash

Bacon fat crisps up the sweet potato edges while kale wilts into everything, making this a one-pan breakfast that actually fills you up. The caramelized corners of potato mixed with salty bacon create layers of flavor that work just as well for dinner.

A super easy and delicious low-carb breakfast hash made with bacon, eggs, and veggies. Perfect for a keto-friendly start to your day!

Ingredients: 6 slices bacon, chopped. 1 small onion, diced. 1 bell pepper, diced. 1 zucchini, diced. 4 large eggs. Salt and pepper to taste. 1/4 cup shredded cheddar cheese optional. Fresh parsley for garnish optional.

Instructions: In a skillet over medium heat, cook the chopped bacon until crispy, then remove and set aside, leaving the bacon fat in the skillet. Add diced onion and bell pepper to the skillet. Cook until softened, about 3-4 minutes. Add diced zucchini to the skillet. Cook for an additional 2-3 minutes, until slightly tender. Push the vegetables to one side of the skillet. Crack the eggs into the empty side of the skillet. Season eggs with salt and pepper. Cook eggs to desired doneness, either scrambled or sunny-side-up. Once eggs are cooked, mix them with the vegetables in the skillet. Sprinkle cooked bacon and shredded cheddar cheese over the hash, if desired. Let cheese melt slightly. Garnish with fresh parsley before serving, if using. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

A hot BBQ breakfast hash with crispy potatoes, smoky brisket, and perfectly grilled eggs is a great way to start the week. A delicious mix of flavors that gives you a boost of energy to start the day.

Ingredients: 2 cups diced potatoes. 1 cup diced bell peppers. 1 cup diced onions. 1 cup cooked and shredded brisket. 4 eggs. 1/4 cup BBQ sauce. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Warm up your grill over medium-high heat. Dice the potatoes, bell peppers, and onions and put them in a large bowl. Put olive oil on the vegetables and season them with salt and pepper. Add toss to cover evenly. Put the vegetables in a grill basket and cook on the BBQ for 15 minutes, stirring every now and then, until the potatoes are golden and soft. After adding the shredded brisket to the grill basket, cook for another 5 minutes so the meat can get hot and soak up the smoky flavors. Make four holes in the hash and put an egg in each one. Put the lid back on the BBQ and cook the eggs until they're done the way you like them. Spread the barbecue sauce out evenly over the hash and eggs. Add chopped fresh parsley on top and serve hot. Hope you enjoy your Monday morning BBQ hash!

Prep Time: 15 minutes

Cook Time: 25 minutes

This gluten-free caramelized sweet potato hash with apples is a delicious and nutritious side dish or breakfast option. The combination of sweet potatoes, apples, and savory onions creates a flavorful and satisfying dish that is perfect for any time of day.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 large apple, cored and diced. 1 onion, finely chopped. 2 tablespoons olive oil. 1 tablespoon maple syrup. 1 teaspoon ground cinnamon. Salt and pepper to taste.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put in the chopped onion and cook it until it turns clear. Dice the sweet potatoes and add them to the pan. Cook them until they are soft and caramelized, stirring every now and then. After the sweet potatoes have turned brown, add the diced apple, maple syrup, ground cinnamon, salt, and pepper to the pan. Cook for another 5 to 7 minutes, stirring every now and then, until the apples are soft and caramelized. As a side dish, serve it hot. For a full meal, top it with a fried egg.

Prep Time: 10 minutes

Cook Time: 20 minutes

There’s something magical about cooking over a wood fire. The crackling flames, the earthy aroma, and the warmth—they transform a simple meal into an experience. This morning, I embraced the rustic charm of the outdoors and whipped up a hearty Wood-Fire-Cooked Breakfast Hash that will make any campfire lover swoon.

Here’s how it came together:

🌲 Ingredients:

4-5 medium potatoes, diced

1 onion, chopped

1 bell pepper (any color), diced

2 cloves of garlic, minced

A handful of your favorite protein (bacon, sausage, or even tofu for a plant-based twist!)

4 eggs

Olive oil or butter

Salt, pepper, and a pinch of smoked paprika

🔥 The Process:

Start your wood fire early so it has time to burn down to a bed of hot, glowing embers—this is where the magic happens.

Heat a cast-iron skillet over the fire, adding a drizzle of olive oil or a generous pat of butter.

Toss in the potatoes and let them sizzle until golden and crisp. Stir occasionally, but let them get those slightly charred edges.

Add the onions, bell peppers, and garlic, cooking until they soften and meld with the potatoes.

Stir in your protein of choice, cooking until it’s perfectly done. The smoky flavor from the fire will take it to the next level.

Create little “nests” in the hash, cracking an egg into each one. Cover the skillet with a lid or foil to let the eggs cook to your liking.

Season generously with salt, pepper, and smoked paprika.

🌿 The Experience: Serve it straight from the skillet (because why not?) and pair it with a hot cup of coffee brewed over the same fire. Every bite carries the essence of the flames and the crisp morning air.

This isn’t just breakfast—it’s a celebration of slow living, simple ingredients, and the timeless joy of cooking outdoors.