Whole30 Bacon Brussell Potato Hash

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The weekend is right around the corner, so make sure you stock up on the ingredients to make this hash for brunch. In typical Coach Kelly fashion, I always double (and occasionally triple) this recipe so that I have leftovers. I’ll warm them up in the air fryer for a quick weekday breakfast, or use them as a dinner side. I’ve been able to find Whole30-compatible bacon at my Aldi, but I also love using Naked Bacon, because their Chipotle and Jalapeño flavors bring in some extra pizzazz.

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Ingredients:

  • 6 red potatoes (about 2 pounds), chopped

  • 1 yellow onion, chopped

  • 1 pound brussell sprouts, ends trimmed and halved

  • 4 slices of Whole30-compatible bacon

  • 1 red pepper, chopped

  • 1 yellow pepper, chopped

  • 1 tsp minced garlic

  • 1/2 tsp salt

  • 1/2 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp dried oregano

  • 1/2 tsp paprika

  • 1/4 tsp black pepper

  • 2-3 tbsp avocado oil

Directions:

  1. Preheat oven to 400 F and line two baking sheets with parchment.

  2. Chop the red potatoes and onion and place in a bowl.

  3. Add all the seasonings and oil, and toss well.

  4. Spread out the potatoes and onions on the baking sheets, leaving plenty of space between pieces, so they roast and don’t steam. Leave the excess oil and seasonings in the bowl so the rest of the veggies get some flavor.

  5. Bake the potatoes and onions for 10 minutes.

  6. Meanwhile, cut off the knobby ends of the brussell sprouts, halve them, and add them to the mixing bowl.

  7. Cut or rip apart the bacon slices into 1 inch pieces, add them to the mixing bowl, and toss.

  8. When the potatoes have cooked for 10 minutes, pull the baking trays out of the oven and set them on the counter. Add the brussell sprouts and bacon to the sheets and stir.

  9. Place the baking sheets back in the oven and bake for 10 more minutes.

  10. After 10 minutes, pull out the baking trays and give everything a stir to prevent burning.

  11. Bake the potatoes, onions, brussell sprouts, and bacon for another 10 minutes while you prep the peppers.

  12. Chop the peppers and add them to the mixing bowl. Give them a stir to try to get the last of the oil and seasonings on them.

  13. When the hash is done cooking, pull out the sheets, add the peppers, and give everything one final stir.

  14. Place the sheets back in the oven one last time, and bake for 5-10 minutes.

  15. Enjoy by itself or with a fried egg for a complete meal or as a hearty side dish.

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