- Wipe sweet potatoes of any excess dirt with a damp cloth. Grate sweet potatoes on box grater and ring out. Mix sweet potatoes with salt and pepper and a tablespoon of oil if potatoes seem too dry.
- Heat 12” nonstick skillet and 1 tablespoon of avocado oil, add shredded sweet potatoes and cook over medium heat, stirring periodically allowing potatoes to brown. Once potatoes start to crisp up, add chopped bacon and cook warmed through.
- Heat a nonstick skillet over medium heat; add avocado oil and fry eggs until desired doneness is achieved.
- Top sweet potato bacon hash with fried egg and a side of Smithfield Thick Cut Bacon for the perfect Paleo/Whole30 breakfast.
HACK: Use your waffle iron for super crispy hash browns and a delightful bacon surprise.
TIP: Prep ahead and freeze individual hash brown triangles; remove and warm in the oven when ready for use.