CLEAN EATING KITCHEN
– thick-cut bacon slices, cut into bite-sized pieces (VEGETARIAN: leave out the bacon and use a tablespoon of olive oil instead) – sweet potatoes – apples – shallots or 1/2 onion – sprig fresh rosemary – eggs – sea salt – freshly-ground black pepper
Once you’re ready to make the hash, heat up a large skillet over medium heat. Add the bacon and let it start to cook so it starts to release its grease.
Add the chopped sweet potatoes, apples, shallots or onion, and the fresh rosemary to the skillet. Cover the skillet with a lid and let the mixture cook .
Once the sweet potato and apple mixture has started to soften, reduce the heat to low and break the eggs on top of the hash. Cover the skillet again and let the eggs cook for about 5 more minutes.