Sweet Potato, Apple and Bacon Hash

  • 6 ounces bacon, diced
  • 1 small onion, finely chopped
  • 1 large apple, cut into 1-inch cubes
  • 1 teaspoon cinnamon
  • 1-2 tablespoons coconut oil
  • 1 large sweet potato, cut into 1-inch cubes
  • 1 tablespoon fresh sage, minced (or 1 teaspoon dried)

  1. In a medium cast iron skillet over medium to medium-low heat, cook pancetta 3-5 minutes or until crispy and fat has rendered.
  2. Remove pancetta with slotted spoon, leave fat in pan.
  3. Add onion, apples, and cinnamon. Cook until soft, about 7 minutes.
  4. Remove from pan and add to reserved pancetta. Set aside.
  5. If pan is dry add 1-2 tablespoons fat and allow to melt. Add sweet potatoes to pan and allow to cook undisturbed for 2 minutes.
  6. Stir, allow to cook for another 2 minutes undisturbed.
  7. Continue cooking sweet potatoes, stirring as needed to insure all sides get browned and none burn, until soft (about 5-6 more minutes, about 10 minutes total).
  8. Add reserved pancetta, onion, and apples back to pan. Add sage and stir to combine and warm throughout.

photo: paleorunningmomma.com & recipe: gutsybynature.com

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