8 ounces cremini mushrooms, quartered
2 tablespoons neutral oil, such as avocado oil, divided
3/4 teaspoon seasoning salt, divided
1 small sweet potato (8 to 10 ounces), peeled
Steps to Make It
Make the Roasted Mushrooms and Sweet Potatoes
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Gather the ingredients. Position a rack in the center of the oven and heat to 375 F.
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Toss 8 ounces cremini mushrooms with 1 tablespoon neutral oil, and 1/2 teaspoon seasoning salt in a large bowl until well combined.
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Transfer mushrooms to a large sheet pan and spread out in a single layer on half of the pan.
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Cut 1 small sweet potato (8 to 10 ounces), peeled in half and lay the halves face down on the cutting board. Cut each half into 1/4-inch slices making half moons.
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In the same bowl used to season the mushrooms, toss the sweet potato slices with the remaining 1 tablespoon neutral oil and remaining 1/4 teaspoon seasoning salt.
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Transfer the sweet potatoes to the other side of the sheet pan and spread out in a single layer.
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Roast the mushrooms and sweet potatoes until both are tender and the sweet potatoes have brown edges, 15 to 20 minutes. Set aside.
Make the Million Dollar Bacon Pieces
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Gather the ingredients. Increase the oven temperature to 400 F.
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Line a large sheet pan with foil and a baking rack. Place 6 slices thick cut bacon on the baking rack.
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Sprinkle the bacon evenly with 2 tablespoons brown sugar, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon cayenne pepper, more to taste depending on your desired heat level.
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Bake for 15 to 25 minutes or until browned and caramelized. Let the bacon cool slightly, then remove from the baking rack before it has cooled completely to avoid sticking.
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Slice the bacon crosswise into 1/4-inch pieces. Set aside.
Make the Hash
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Gather the ingredients.
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In a large skillet, heat 1 tablespoon neutral oil over medium-high heat. Add the roasted mushrooms, roasted sweet potatoes, 1 cup shredded kale, and 1/2 cup Million Dollar Bacon pieces. Heat for 2 minutes while stirring ingredients to heat evenly.
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While you are heating the above ingredients, cook 4 large eggs in a separate large nonstick skillet how you prefer. Sprinkle with the seasoning salt, to taste.
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Add 2 cups frozen diced breakfast potatoes, prepared according to package directions, and seasoning salt, to taste to the roasted mushroom-sweet potato mixture and heat for another minute. Add 1/2 cup (2 ounces) shredded Jack cheese and mix together. Continue cooking until the cheese melts.
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Meanwhile, in a small bowl, toss together 1 cup baby arugula, 1/4 cup fresh goat cheese (chèvre), torn into pieces, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon finely chopped fresh parsley, and 1 teaspoon finely chopped fresh chives.
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Divide the hash mixture between two bowls.
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Top the hash with the eggs and garnish with the arugula-goat cheese salad.
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Finish by drizzling the entire dish with 1 tablespoon Mike’s Hot Honey.
Feeling Adventurous? Try This:
- Use feta—Using crumbled feta instead of goat cheese adds a nice salty kick.
- Substitute your preferred protein—While it’s hard to beat the Million Dollar Bacon, you can substitute cooked breakfast sausage, regular bacon, or even a plant-based sausage substitute.
- Make your own breakfast potatoes—Frozen breakfast potatoes are easy peasy, but you can always make your own.
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";}}Breakfast & Brunch, Egg Recipes, Gluten-Free Breakfast
Mother's Day Recipes, Father's Day Recipes
