Breakfast Hash
I love the versatility of this breakfast for everyday or traveling. It’s simple because it only requires a heating method (although I have been known to sneak bites cold also!). It freezes well, see how I travel to Hawaii with it on the Hotel Living page, and a full batch can stretch me for 7-10 days if I freeze half and store half in the fridge. If I am at home and have the time I will often fry an egg over easy to go with this.
Servings Prep Time
8 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 15 minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Bake sweet potatoes until tender. Dice vegetables. Heat skillet to medium high. Add slices of bacon and cook until crisp. Set aside to drain on paper towels.
  2. Add ground meat to pan and saute until no longer pink. Scoop meat out of pan and place on paper towel lined plate. Keeping meat drippings in pan, saute celery for three minutes, add zucchini and seasonings cook until crisp tender.
  3. Add greens and cover skillet for 2 minutes until wilted, add diced sweet potatoes and chopped, cooked bacon. Let this mixture cool and separate into two containers. Refrigerate one and freeze the other. Breakfast for one for a week!

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