Bacon Eggs Veggie Hash
This tasty breakfast hash is made with bacon, sweet potatoes, beets, turnips, red onion, and celery and then topped with a fried egg.
Servings: 6 servings
- 6 Slices Thick Cut Bacon
- 8 oz. Sweet Potato Diced
- 8 oz. Beets Peeled and Diced
- 8 oz. White Turnip Diced
- 3 oz. Red Onion
- 3 Cloves Garlic Minced
- 1 Rib Celery Diced
- Sea Salt and Pepper To Taste
- 2 large eggs
In a large skillet, cook bacon until crispy. Remove bacon from pan, retaining the bacon fat. To the bacon fat in the pan, add sweet potato, beets, turnip, red onion, garlic, celery, sea salt and pepper.
Over medium heat, sauté until vegetable are tender. About 15-20 minutes. Add crumbled bacon back to pan and mix in.
Remove from pan, set aside
Fry 2 eggs, season with a little salt and pepper
Serve with fried eggs over hash.
Calories: 238kcal | Carbohydrates: 16g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 335mg | Potassium: 440mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5470IU | Vitamin C: 12.2mg | Calcium: 45mg | Iron: 1mg