Gluten-Free Loaded Sweet Potato Hash

Ingredients

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• 2 medium sweet potatoes
• 4 slices gluten-free bacon
• 1 small red onion
• 1 medium bell pepper (any color)
• 2 cloves garlic
• 1 tsp smoked paprika Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 2-4 eggs (optional, for topping)
• 2 tbsp fresh parsley

Instructions

1. 1 In a large skillet, cook the chopped gluten-free bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet. If there are no drippings, add 1 tablespoon of olive oil.
2. 2 Add the diced sweet potatoes to the skillet with the bacon drippings or olive oil. Cook, stirring occasionally, for about 10-12 minutes, or until the sweet potatoes are tender and beginning to brown. They should feel easily pierced with a fork.
3. 3 Add the chopped red onion and bell pepper to the skillet with the sweet potatoes. Continue to cook for another 5-7 minutes, stirring frequently, until the vegetables have softened and the onion is translucent. You should start to smell the sweet aroma of the sautéing vegetables.
4. 4 Stir in the minced garlic, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes until the garlic is fragrant, being careful not to burn it. The mixture should be well-coated in the spices and have a rich, smoky scent.
5. 5 Return the cooked gluten-free bacon to the skillet and stir to combine everything. If using eggs, create small wells in the hash and crack an egg into each. Cover the skillet and cook for 3-5 minutes, or until the egg whites are fully set and the yolks are done to your liking; for young children, older adults, pregnant people or anyone with a weakened immune system, cook until the yolks are firm. Garnish with fresh chopped parsley before serving warm.

Tips & Notes

• To get ahead, dice the sweet potatoes the night before and keep them in cold water in the fridge. Pat them very dry, then let them sit 2-3 minutes between stirs so the hash browns instead of steaming.
• Choose bacon labeled gluten-free. Plain bacon usually is, but some flavored or cured bacons use seasoning blends that contain gluten.
• Refrigerate leftover hash in an airtight container within 2 hours and eat it within 3-4 days. Reheat it in a skillet until hot all the way through (165°F).

Common questions