Looks lush, yes?
The good news is that, despite appearances, this recipe is AIP-compliant (just leave the egg out if you're eating AIP - the rest is fine) - it's also paleo, primal, gluten and nut free.
So how did it come about? Well, remember my Sweet Potato Shoestring Fries recipe? Well one day I decided to eat them with bacon and a runny fried egg. It worked so well, I had to tell you all about it.
So here goes.
Sweet Potato Hash Browns with Bacon and Egg
1 tbsp mild, flavourless coconut oil or duck fat
1 medium-sized white sweet potato (I used Sweetbok potatoes from Ocado)
pinch of salt
4 rashers of streaky bacon
handful of spinach of other greens, to serve.
First, peel the sweet potato and then run a julienne peeler along it, or just cut it up into tiny strips.
Heat the oil in a large frying pan and dump in the sweet potato strips, stir-frying on a medium heat. they'll start to soften and turn golden and crispy in about 5-6 minutes. Stir them occasionally so they brown on evenly. They might even crispen up and stick together a bit. This is good. Season with a little pinch of salt. Go easy. You're adding bacon, which is often quite salty enough.
Next, grill the bacon until crisp and cooked through, turning once.
Push the now-cooked sweet potato strips over to one side of the pan and fry the eggs.
Serve the sweet potato hash browns with the cooked bacon and the egg on top. I usually wash a couple of handfuls of spinach and quickly wilt them in the pan I cooked the hash browns in. The leaves wilt in seconds and I serve that alongside.