The school year is coming to a close, ladies and gentlemen. I’ve always been told that as a first year teacher, your main goal is to survive. “If you finish with your head above the water, you’ve succeeded!” as they say.
Well… I MADE IT! On top of that, I feel confident that I got to show lots of love to my students, aid them in their learning, and challenge them on their way of thinking and doing life. Does this mean I get extra credit?
The downside, however, with “just surviving” the school year is that I let many of my healthy habits slip. Exercise was a nice treat once a week, if I was that lucky. Healthy eating only happened if I meal prepped on Sunday– and if I didn’t? Well, let’s just say the people over at Wawa started saying “See you tomorrow, Victoria!” as I walked out of the store with my usual breakfast order. #whatamidoingwithmylife
Sweet Potato & Bacon Hash (serves 3-4)
– 2 small sweet potatoes
– 1/2 yellow onion (about 2 cups diced)
– 1 green bell pepper
– 3 slices Maverick Ranch Sugar-Free Bacon
– 3 tbsp extra virgin olive oil
– 1 tsp paprika
– 1 tsp rubbed sage
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp crushed red pepper flakes
1. Peel sweet potatoes and finely chop. Also, finely chop green bell pepper and yellow onion roughly the same size for more even cooking.
2. Heat 3 tbsp EVOO in a large skillet over medium heat. Once hot, add in potatoes, onion, and green bell pepper.
3. Add in all spices listed and stir to coat veggies.
4. Cook for 10 minutes, stirring occasionally. Meanwhile, heat a separate skillet to medium heat and cook bacon to desired crispness. Once bacon is to your desired crispness, take off pan and blot extra grease with a paper towel.
5. After the 10 minutes has passed, lower the temperature to medium-low and pat down hash into the skillet. Let it cook for another 5-6 minutes without stirring to allow potatoes to crisp up on one side.
6. Check potatoes for tenderness. If ready, give one last stir and take off heat. Then, chop bacon into similar-sized pieces and sprinkle onto hash.
Today, I enjoyed my hash topped with scrambled eggs, chopped scallions, a dash of hot sauce, and an extra sprinkle of chopped bacon 😉
Now if this doesn’t inspire you to a healthy breakfast, then I don’t know what will! The tenderness of sweet potatoes mixed with the salty crunch of bacon will make you rejoice! The best part about this dish too is it’s Whole30 compliant! (As long as you use approved bacon) BAM! Now get cooking–you can have this dish anytime of day! 🙂