Sweet Potato, Bacon and Brussels Sprouts Hash

By á-50835

Trader Joe's makes a great Balsamic Glaze

Ingredients

• 5-6 slices of bacon, cooked till crispy and chopped (optional)
• 2 T butter, ghee or coconut oil
• 1 sweet potato, diced 1/2 inch
• 5 shallots, peeled and sliced
• 1 medium yellow squash, diced 1/2 inch
• 12 brussels sprouts, cut in half (if large, quarter)
• sea salt
• freshly ground pepper
• balsamic glaze

Details

Servings 6
Adapted from theorganickitchen.org

Preparation

Step 1

Cook bacon in pan till crispy (I prefer cast iron for this dish). Set bacon on paper towels and set aside. Use a
paper towel to soak up all but about 2 T of bacon grease left in the pan. Add 1 T butter to pan and sauté
sweet potatoes in bacon grease and butter for 5 minutes on medium heat, stirring occasionally. Add sliced
shallots and sauté for 8-10 more minutes, again stirring occasionally. When onions are slightly caramelized
add brussels and squash (adding more butter, ghee or coconut oil if necessary), cover pan with lid and sauté
for 5-8 more minutes, stirring occasionally. When brussels are bright green, edges browned and soft enough
to eat but not mushy, remove from heat. Season with sea salt and pepper to taste. Toss. Add chopped bacon,
generously drizzle with balsamic glaze. Toss and serve.
I use the left overs on top of my eggs the next day for breakfast!