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Brussels Sprouts, Sweet Potato, Bacon Hash - Paleo, Gluten Free


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Makes 8 Serving 1x

Ingredients

Scale
  • 1 pound bacon, chopped
  • 1 1/2 pounds brussels sprouts
  • 1 small red bell pepper, chopped
  • 1 small sweet potato, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar (I use this brand) code KYNDRA for 10% off
  • 1 teaspoon cumin (I use this brand of spices)
  • cracked black pepper

Instructions

  1. Heat a large skillet over medium heat. Once the pan is hot, add the chopped bacon. Cook until crispy. Use a slotted spoon to remove the bacon from the drippings and set aside. Drain half of the bacon fat and retain the rest in the pan.
  2. While the bacon is cooking, cut the bottoms from the brussels sprouts, remove any bruised outer leaves and chop.
  3. Add the brussels sprouts, peppers, sweet potatoes, and garlic to the bacon fat. Mix to combine all ingredients and coat in the bacon fat.
  4. Mix in bacon crumbles, balsamic vinegar, cumin, and cracked black pepper.
  5. Saute until vegetables are tender and slightly caramelized.

Notes

net carbs per serving: 9g

Nutrition

  • Serving Size: 1 serving
  • Calories: 147
  • Fat: 7g
  • Carbohydrates: 12.75g
  • Fiber: 3.75g
  • Protein: 10g

Keywords: paleo breakfast, whole30 breakfast recipe, easy low carb recipes, vegetarian low carb

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