Breakfast Hash (Paleo and Egg-free)

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I had posted some pictures to my Facebook and received several comments from my friends, as well as requests for the recipe of my Breakfast Hash.
I recently got the book “21 day sugar detox” and saw a recipe for a breakfast hash that consisted of carrots, red onions, green apples, and bacon. I had been making this for a couple of weeks and LOVED it. Since then, I’ve added a few extra things to make it much more satisfying and more “hash-like.” I usually make this in bulk in a large skillet and portion it out for a couple of days. This would freeze well in disposable or glass containers.

I really hope you enjoy this hash as much as I do. And don’t forget to play with your food. Add and take away to make it your own.
Enjoy!

BREAKFAST HASH RECIPE
SERVES 3-4

INGREDIENTS:

1 c. Butternut squash, cubed
1 c. Shredded carrots
1 c. Shredded Brussels sprouts
1 medium red onion, diced
1 green apple, cored and diced
2 heaping TBSP. coconut oil, ghee, bacon fat, or butter
6 slices cooked bacon, chopped
Salt and pepper to taste

DIRECTIONS:
1. Set a large skillet to medium high heat. Melt coconut oil and pan fry the butternut squash. Once crispy, remove from pan and set aside.
2. Add red onions to the skillet and cook until caramelized(about 5 minutes). 3. Sauté carrots, apples and Brussels sprouts with red onions (3 minutes) and season to taste.
4. Add the butternut squash and bacon and stir until well incorporated.
5. Serve and enjoy.

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