Carrot, apple, and bacon breakfast hash: crispy sage, quick skillet

Sweet potato is the default base for most AIP hash, but shredded carrot works just as well and cooks faster, with less starch to manage. Apple adds sweetness, leek stands in for onion, and crispy fried sage on top turns a simple skillet into something that tastes considered.

Carrots and apple together bring a real amount of fiber and vitamin C to a dish that is otherwise built on bacon fat, which keeps this from being just a plate of pork. The original recipe includes black pepper. It is left out here rather than swapped, since it is a seed spice outside strict AIP elimination and the rosemary and sage already carry plenty of flavor.

The sage frying step takes thirty seconds and is worth doing; it turns brittle and fragrant in a way dried sage never manages.

Ingredients

• 5 slices bacon, chopped
• 3 to 4 fresh sage leaves
• 2 cups shredded carrots
• 1 medium apple, diced (pink lady or granny smith work well)
• 1 leek, sliced into half-moons
• Fresh rosemary, chopped
• Sea salt, to taste

Method

• Cook the chopped bacon in a large skillet over medium heat until crisp. Remove to a plate, leaving the fat in the pan.
• Add the sage leaves to the hot fat and fry about 30 seconds, until crisp. Remove and set aside with the bacon.
• Add the shredded carrots to the pan and cook 5 to 6 minutes, until they begin to soften.
• Add the diced apple, sliced leek, rosemary, and salt. Cook 4 to 5 minutes more, until the apple softens slightly and the leek is tender.
• Return the bacon to the pan and toss to reheat, 30 to 60 seconds. Top with the crispy sage and serve.

*Adapted from unboundwellness.com by Michelle Hoover*