This amazing Bacon & Apple Breakfast Hash recipe is brought to you by Brandi Mackenzie! The depth of flavor that comes from this dish really leaves you satisfied. It is a great option for those looking for a savory, egg-free breakfast. The hash can be easily modified for different tastes and seasons, by using summer squash, yams, pears or chard. Check out more on Brandi’s website: www.brandimackenzie.com! 

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Bacon

Bacon is a meat product prepared from a pig and usually cured. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating, often by frying. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.

Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States and Canada, where it is most commonly prepared from pork belly (typically referred to as “streaky”, “fatty”, or “American style” outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.

You will find on JillCarnahan.com that we have many other great recipes on offer, so head on over to our Healthy Recipe Section for a large collection of soups, starts, snacks and main courses and of course some healthy treats for you and the family.

Bacon & Apple Breakfast Hash

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Course Main Courses

Servings 4

Ingredients

  

• 1 Package Bacon 8-10 ounce
• 1 Small Butternut OR Acorn Squash Skinned, seeded and diced
• 1 Medium Onion Sliced
• 1 Pinch Sea Salt
• 1 Medium Apple Diced
• 1 Bunch Kale De-stemmed and thinly sliced

Instructions

 

• Pre-heat oven to 425 degrees. Warm a sauté pan to medium heat.
• Add bacon to sauté pan and begin cooking.
• Place squash on parchment lined baking sheet, and into oven (while bacon is cooking). Cook until edges are lightly browned (30-45 minutes) then set aside. *No need to toss in oil, because of how dish comes together. Leave dry, do not season.
• Once bacon is fully cooked, remove and let cool. Chop into bite-sized pieces.
• Add onion to pan, in remaining bacon grease. Add pinch of salt to help bring out moisture. Cook until fully caramelized, stirring occasionally, on medium to medium-low heat (20+ minutes).
• Add apple to pan and cook until just softened (1-2 minutes).
• Add cooked squash to pan, stirring to coat evenly with oils and flavors of the dish.
• Stir in kale, cooking until bright and tender. Add in crumbled bacon.
• Remove from heat and serve.
• Store, refrigerated, in airtight glass container for up to 5 days. Re-heat on stovetop.