Who loves a great hash!? This is on my regular rotation of dinners because it is so quick and easy + super versatile. It’s a great way to work in veggies and I love that it is great leftover for breakfast.
The key to making this super QUICK is using the slicing disc with your food processor. It’s amazing!! I didn’t use the shredding or slicing attachment for years and I’m embarrassed at how much time I used to spend chopping things and shredding cheese. This brings food prep time down to seconds.
- 5 large red or golden potatoes or 2 sweet potatoes
- 1 bag of Brussels sprouts (I’ve also used broccoli florets, which of course don’t require slicing, and I’ve added carrots too before)
- 1 package of sugar-free pasture-raised bacon
- sea salt + pepper + onion powder + garlic powder to taste
- Put slices of bacon on parchment paper on a large baking tray (I use this one: GreenLife Ceramic Cookie Sheet)
- Place in cold oven and turn to 425 degrees. I typically cook for 10-15 minutes until bacon is crispy. Baking time will vary depending on your oven preheating time and the thickness of the bacon – keep an eye on it!
- While bacon is cooking, prepare potatoes & veggies. Clean and cut small enough to fit into the feeding cylinder of food processor.
- Slice the potatoes and veggies using the slicing attachment of your food processor.
- When bacon is cooked, transfer to paper towel lined plate, leaving the bacon grease on the pan.
- Add the potatoes and veggies to the pan and toss in the oil, adding more avocado or coconut oil if needed to coat.
- Season the potatoes and veggies, ensuring you use plenty of the sea salt.
- Place in oven and cook 20-30 minutes until browned and brussels are caramelized, taking out once mid-way to toss.
- When potatoes and veggies are ready, crumble the bacon on top and serve.