I’m a big fan of make ahead meals, especially meals that contain loads of vegetables! This hash makes a great breakfast topped with an egg, or could be a nutrient-dense side with pork.
5 slices of bacon, chopped
2 sweet potatoes, peeled and cubed
16 oz Brussels sprouts, shredded
1 onion, diced
1 apple, diced
2-4 cloves of garlic, minced
1 Tbsp maple syrup
1/2 tsp sriracha (optional)
Salt and pepper to taste
Brown bacon in a large sauté pan over medium heat. Once the bacon has rendered the fat out, add sweet potatoes and cover. Cook 5-10 minutes until potatoes soften.
Remove cover from pan. Add onion, apple, and garlic. Cook until onions are translucent. NOTE: you made need to add olive oil if the pan is dry.
Add Brussels sprouts to pan and cook until wilted and potatoes and onions have started to caramelize.
Add maple syrup and sriracha. Salt and pepper as desired.