Sweet Potato Benedict Hash is a yummy and filling breakfast that won’t leave you with guilt! Plenty of protein and good carbs make it a great choice to start your day.
I’m going to go ahead and admit that I’m that cliché blonde white girl who is basically obsessed with brunch.
It’s honestly the world’s most perfect meal. You don’t have to get up early for it and there’s no rush to finish up and be anywhere.
Unlike lunch, where everyone is checking the time and trying to get back to work, brunch is a leisurely affair, usually eaten while nursing a hangover.
Also? Champagne! In the day time! Color me basic, but ain’t nothing wrong with a bottle of bubbly at 11 am on a Saturday.
One of my all-time favorite brunch dishes is Eggs Benedict. Partly I think because it always seemed too difficult to make at home.
Poached eggs, hollandaise sauce… it all just feels a little intimidating. But as it turns out, egg poaching pans exist and hollandaise can be made in the microwave, so it really isn’t as big of an ordeal as I imagined.
With that in mind, I decided to tackle a healthier version of classic Eggs Benedict.
I swapped out the English muffin for sweet potato – a clean carb that is great fuel for your body – and Canadian bacon for leaner chicken bacon.
Chicken bacon is a recent discovery of mine, and while I’ve never been a turkey bacon fan, this stuff is a whole other thing. SO. GOOD.
I like to make a big batch of roasted sweet potatoes in advance and keep them in the fridge for hashes or a side with dinner.
They’re a quick healthy option to have on hand that are filling and a good clean carb to fuel a workout. Or a Target run.
A big plate of this, a giant mimosa in a jar, and your Saturday is made. You’re welcome.
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