For a savory taste of summer to start the day, try this Brussel’s sprout and bacon breakfast hash. You can use turkey bacon in the Brussel’s sprout and bacon breakfast hash for a different flavor or to allow for allergies.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!

INGREDIENTS:

  • 4 slices bacon cooked till crispy, chopped
  • 3 tablespoons avocado oil or ghee
  • 1 red bell pepper, thinly sliced
  • 6 shallots, peeled and thinly sliced
  • 1/2 lb small Brussels sprouts cut into halves or quarters (depending on size)
  • 1/3 lb fingerling potatoes, about ten, thinly sliced
  • Sea salt

DIRECTIONS:

  1. Place pan on medium high heat. Add bacon, cook till crispy, and set aside.
  2. Add ghee or oil to pan with pancetta fat. When melted, add red peppers.
  3. Sauté for five minutes, stirring frequently.
  4. Add brussels sprouts, potatoes, and shallots, sauté for 10-15 minutes.
  5. Serve and enjoy.