When I was younger, I’m talking my 20’s and 30’s, I never ate breakfast. I survived on a pot of coffee for the morning, then ate a decent lunch. I had found that when I ate, what I thought was a healthy breakfast, I would be starving by 10 am and eating the entire rest of the day none stop. What I didn’t realize at the time was that most commercial cereals are definitely not healthy.

The past few years, before my food allergies, I had started eating breakfast much more. I was eating more protein, still carbs, and eggs. When I found out that I had food allergies, I knew I that needed to eat breakfast, but what? Most of the time I would have leftovers, smoothies or omelettes. As long as I had a good amount of protein, I would be satisfied for many hours.

You may remember that I went in for more food allergy/sensitivity testing(IGG). I knew there were more foods that were affecting me. One of the things that tested relatively high was eggs. (I am still putting them in some of my baking, but no longer having them on their own) I was quite concerned on what else I could have for breakfast. When I am not working on the weekend, our Sunday morning breakfasts and some week days would consist of bacon or ham, hash browns, and of course eggs.

Well, come on… Another thing I have to give up? Not that I was Ever a big egg fan. As a child, I wouldn’t eat them. As an adult I would only eat them scrambled or in a omelette that was filled with veggies. I knew that they had lots of protein and would help me stay filled up for longer.

I decided that I had to make a new kind of “omelette” so to speak. The first time I made this, I just had many sauteed vegetables to eat. Pretty good, but it was lacking in the flavour and definitely in the protein. The second time, I had had some left over bacon in the fridge and decided to throw that in. Oh my goodness!

Bacon really does make everything better!! A new breakfast for me and you as well, was created! I have made this so many times over the past month. My husband is going to wonder where all there bacon is going… Ha ha ha, don’t tell him okay. It will be our little secret! :-X

I have posted the pictures of my breakfast on my Facebook site and was asked for the recipe, so here you are. I hope that you enjoy it as much as I do.

This serves two as a main breakfast.

Sweet Potato Bacon Hash

Sweet Potato Bacon Hash (Gluten Free/ Dairy Free/ Egg Free)

6 slices bacon- chopped

1 small sweet potato- diced small

1 medium onion- diced

1 pepper- diced (red, green, yellow or mix them up)

1 small zucchini- diced

1 Tbsp. coconut oil or extra bacon fat

In a medium frying pan, cook bacon until just under desired doneness, over medium low heat.(it will cook more in the pan with the veggies) Remove bacon and cut into bite sized pieces.

Drain bacon grease but save it for later. Add sweet potato to pan and 1/4 cup of water, cover with lid and let steam for approximately five minutes. After the five minutes, drain excess water. Add oil or reserved fat, onion and peppers to sweet potato. Saute for approximately ten minutes over medium low heat.

Add in bacon and zucchini. Saute for an additional five minutes or until desired tenderness.

Sweet Potato Bacon Hash 2

Enjoy your breakfast and save the second helping for the next day or if you are feeling generous you can share it 🙂 Either way, enjoy my new favourite breakfast!!

Other Breakfast Ideas that you may Enjoy:


Shared On: In and Out Kitchen Party, Slightly Indulgent Tuesdays, Traditional Tuesdays, Tasty Tuesday,, Gluten Free Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays,Whole Food Fridays, Foodie Friends Friday, Swap N’ Share, Gluten Free Round Up, Make Your Own Monday, Mix It Up Monday, 5- Ingredient Mondays

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12 comments on “Sweet Potato Bacon Hash (Gluten Free/ Dairy Free/ Egg Free/ Paleo)”

  1. We do something like this but substitute the sweet potato for butternut squash (great when you have an abundance in the garden)!!

  2. Sounds very much like what I’ve been making. I also add mushrooms and at the last part of cooking add grated Parmesan cheese. Very yummy.

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