YOUR SOLIN GENERATED RECIPE
Bacon and Bell Pepper Hash
Savory sweet potatoes and crisp bell peppers sautéed with smoky center-cut bacon and topped with protein-rich eggs for a vibrant, nourishing breakfast.
INGREDIENTS
1 slice center-cut bacon
1 medium sweet potato
1 cup bell pepper
0.5 cup yellow onion
3 large eggs
0.25 cup non-fat Greek yogurt
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
In a large skillet over medium heat, cook the center-cut bacon until crisp, then remove and chop into bite-sized pieces, leaving about 1 teaspoon of fat in the pan.
Add the diced sweet potato to the skillet, cover, and cook for 8-10 minutes, stirring occasionally, until tender and slightly browned.
Stir in the diced bell peppers and onions, then season with sea salt, black pepper, and garlic powder, sautéing until the vegetables are soft and fragrant.
Push the hash to the sides of the pan or use a separate small non-stick skillet with avocado oil to fry the eggs to your preferred doneness.
Fold the chopped bacon back into the vegetable hash and divide the mixture onto plates.
Top each serving with the fried eggs, a dollop of Greek yogurt, and a sprinkle of fresh chives before serving.