Who doesn’t love a crispy hash brown! These veggies all spiralized together and baked, make a delicious and healthy alternative to greasy hash browns. Place some of these veggies in frying pan and crack an egg in the middle for a well balanced breakfast!
hash brown sweet potato Photo Credit: Nom Nom Paleo
  Ingredients:
  • ½ pound turkey bacon, cut crosswise into ¼-inch pieces
  • 2 pounds sweet potatoes, peeled
  • 1 large carrots, peeled
  • 1 small yellow onion, peeled
  • Kosher salt
  • 2 tbsp olive oil
  • 1 medium lime
  • Freshly ground black pepper
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons minced chives
  Instructions:
  • Preheat your oven to 425°F with the rack in the middle position. While the oven is heating up, toss the bacon bits into a large skillet and crank the heat to medium. While the bacon is cooking, spiralize the sweet potatoes, carrots, and onion. On a baking sheet, place the veggie noodles on top. When the bacon is cooked, transfer to plate. Toss the vegetable noodles with 1½ teaspoons kosher salt and 2 tbsp of EVOO. Place the tray of veggies into the oven and roast for a total of 35 to 45 minutes, stirring the veggies every 10-15 minutes to make sure they cook evenly. Make sure the “noodles” are done and tender and have crispy pieces all over. Squeeze the lime and season to taste with salt and pepper. Top the roasted vegetables with a shower of chopped parsley, chives, and crispy turkey bacon bits. Serve immediately with eggs or any meats you desire!