Kitchen Sink Hash (paleo/whole30)

SERVINGS: 2

PREP: 5 MINS

COOK: 10 MINS

This is my go-to meal for brunch on the weekend! The recipe itself is very versatile, so feel free to switch out the veggies you may or may not have in the fridge. The goal is to use everything up so you can have a clean start for Monday’s new groceries!

INGREDIENTS

• x4 Strips of No Sugar Bacon, diced

• x2 small/medium Sweet Potato, diced

• Bunch of Kale, chopped

• x1 medium Zucchini, diced

• Dash of cumin and smoked paprika

• Salt/Pepper, to taste

DIRECTIONS

1. Heat a pan and add diced bacon. No need to add too much oil (or any), as there’ll be fat from the bacon to cook with. Once browned, set aside.

2. Add sweet potato and let it cook till softened, add a little more oil if need be. Keep an eye on it and make sure to flip as it starts to get crispy.

3. Add zucchini, let it brown on each side. Season both the zucchini and sweet potato with cumin, smoked paprika and salt/pepper.

4. Add kale, let it cook for 2-3 mins and add back in bacon.

5. Combine everything and serve! I love to serve this with a fried egg to go on top.