Sweet Potato Butternut Hash With Bacon & Spinach

• Gluten free
• Paleo

• Meat

  • 1/2 lb Beef or pork bacon - i used u.s. wellness meats, sugar free

• Produce

  • 1 1/2 cups Butternut squash
  • 2 tbsp Chives, Fresh
  • 1 1/2 cups Japanese sweet potatoes
  • 2 cups Spinach, fresh

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Salt and pepper
  • 1 Sea salt, fine-grain

Found on paleorunningmomma.com

Description

Ingredients

• ½ pound sugar free beef or pork bacon - I used U.S. Wellness Meats
• 1.5 cups peeled and diced butternut squash (I chopped ahead of time)
• 1.5 cups peeled and diced Japanese sweet potatoes (you can use any sweet potato variety)
• fine grain sea salt to taste
• 2 cups fresh spinach, roughly chopped
• 3-4 eggs
• salt and pepper
• 2 tbsp chopped fresh chives

Directions

• Heat a 10 or 12 inch heavy ovenproof skillet on the stove over medium-hi heat and preheat your oven to 400 degrees.
• Chop your bacon into 1 inch pieces and add to the heated skillet.
• Let the bacon cook until a bit crispy but not yet done, and drain off a bit of the fat, leaving enough to cook the potatoes and butternut. You can save the fat for later use if you like in a glass container.
• Put the chopped butternut squash and sweet potatoes in the skillet with the bacon and toss to coat with fat, then sprinkle salt on to taste and toss again.
• Lower the heat to medium and cover the pan (a non-matching lid is okay!) to let the potatoes and butternut soften a bit. After 2-3 minutes or so, uncover and stir to evenly brown.
• Once the butternut squash and potatoes are browning and soft, add the spinach and just toss to coat and soften.
• Remove from heat and carefully crack each egg in a different spot on top of the hash so as not to break the yolk. Sprinkle a bit of salt and pepper over the eggs, and put the entire skillet in the preheated oven for 5-10 minutes, depending on how well done you want your eggs cooked. I cook mine until the whites are set and the yolks are creamy.
• Check often, and, when eggs are cooked to preference, remove the skillet (carefully!) from the oven. Sprinkle a generous amount of chopped fresh chives over the top, and let sit for 5 minutes before serving.