Sunrise Hash

By erinstargirl

This breakfast hash has a beautiful blend of flavors!

Ingredients

• 4 organic slices thick cut pastured bacon or pancetta, chopped {I used my Cinnamon Bacon http://www.keyingredient.com/recipes/1006795034/cinnamon-bacon/}
• 2 organic TB coconut oil
• 1 organic golden beet, peeled and chopped
• 1 organic Japanese sweet potato, peeled and chopped
• 1 organic parsnip, peeled and chopped
• 1 organic zucchini, peeled and chopped
• 1 organic green apple, chopped
• 4 organic dino kale leaves, ribs removed and torn into 2-inch pieces
• 1 teaspoon organic ground cinnamon
• 1/4 teaspoon organic garlic powder
• Himalayan sea salt, to taste

Preparation

Step 1

Heat a cast iron skillet over medium heat. Add the chopped bacon/pancetta and cook until it has reached its desired crispness. Stir frequently. Once it is cooked, transfer the bacon to a paper towel lined plate.
Meanwhile, heat a second skillet over medium heat with coconut oil. Add chopped parsnip, beet, and sweet potato. Cook 5-7 minutes until vegetables beginning to soften.
Add the chopped apple and zucchini. Continue cooking, stirring often, until sweet potatoes are fork tender. Finally, fold in the kale and cooked bacon/pancetta.
Sprinkle in the cinnamon and garlic powder. Season with sea salt.
Cook just until the kale has wilted and is a vibrant green. Remove from heat and serve immediately.