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I woke up this morning craving a veggie-full hash but was in the mood for something a little more composed. I don’t have bacon often, but when I do I actually prefer to to be cooked and crumbled. This adds saltiness and crunch to the whole dish while the different textures of the sweet potato, zucchini and kale make for a super satisfying bite!
These “breakfast fries” are lightly coated in avocado oil and sea salt, baked and then layered with sautéed zucchini and kale and topped with a bacon, chive, garlic and lemon crumble. The lemon really brightens up this dish and allows all the flavors to pop!
For this recipe, I left the seasonings very basic so that you can flavor to your preference. Toss the fries in finely chopped fresh rosemary or thyme, or add sliced shallots to the skillet with the zucchini. The sky is the limit, but this is a great base recipe for all your AIP Breakfast Fries dreams.
- 1 large white sweet potato, peeled and sliced into ½-inch wide fries
- 1 teaspoon avocado oil
- ½ teaspoon sea salt
- 5 slices bacon
- 2 large zucchini, halved lengthwise and chopped
- 2 cups thinly sliced curly kale, stems removed
- 1 tablespoon finely chopped chives
- ½ teaspoon grated lemon zest
- ½ teaspoon minced garlic
- 1 teaspoon lemon juice (plus additional for serving)
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange oven rack in the center of the oven.
- Toss sweet potato fries with avocado oil and sea salt on the baking sheet. Bake for 20 minutes until the edges are lightly browned. While fries are baking, continue with step 4 and return to step 3 when the timer elapses.
- Turn broiler on high and broil fries for 3 minutes, watching closely, until browned. Remove from oven and set aside.
- Meanwhile, in a large stainless steel skillet, cook bacon over medium heat until crispy on both sides. Transfer bacon to a cutting board, let cool and finely chop or crumble. Set aside.
- Sautee zucchini in rendered bacon fat for 5 minutes over medium heat until lightly browned and tender. Add kale to the pan and cook until bright green and tender, about 3 minutes.
- In a small bowl, mix together the crumbled or chopped bacon, chives, lemon zest, garlic and lemon juice.
- To serve, divide the sweet potato fries among two plate. Top each plate with half the green vegetables and sprinkle the bacon and chive crumbled on top. Sprinkle with additional lemon juice to taste. Serve warm or room temperature.
31 comments
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I was wondering what AIP compliant bacon is? Does it need to be sugar free? Or just no pepper?
Hi Danielle – sugar is ok in the curing process, but you will want to check for non-AIP compliant ingredients like gluten, nightshade spices, or corn!
Surely bacon is full of nitrates which are an absolute no-no!
Hi Willow, bacon that is made without preservatives (uncured) is fine on AIP.
Can you tell me exactly what AIP bacon is please?
When looking for AIP-compliant bacon, make sure the label does not contain any nightshade spices like paprika or that the label says “spices” on it. Brands to look for include Pederson’s (my favorite) and Applegate, but always read the label.
I’m new to AIP. Is the Pederson Uncured Hickory Smoked Sugar Free bacon with the Whoke 30 label on it the one that is AIP compliant? Hope so. I love that one. 😄
Hi Mary! I haven’t seen the ingredients on them, but as long as there aren’t any nightshade spices it should be fine!
Hi Sabina! It is bacon that does not have any non-AIP ingredients (like gluten, nightshade spices, preservative chemicals, etc.). A little brown sugar is OK in the curing process. Hope it helps!
I just made this for lunch, and it was delicious! I love white sweet potatoes, and using the broiler the last few minutes is a great idea. The combination of lemon, garlic, chive, and bacon was just perfect. I may use that combo just for garden zucchini later this summer. Thanks for sharing such a yummy recipe!
You are so welcome, Trish! That sounds so delicious with grilled garden zucchini – I may steal your idea 🙂
Delicious! Made this Saturday and Sunday morning this weekend! Husband had over easy eggs on top and loved it as well! A refreshing breakfast/brunch recipe!
I can’t have sweet potatoes so I used parsnips instead, and also mixed in one poached salmon fillet, since bacon alone doesn’t seem to give me enough protein. The flavors were wonderful! Great recipe!
Oh my goodness! My mouth is watering right now. This looks so delicious. I love hearty breakfasts that satisfy for hours. It reminds me of my bake ahead breakfast casserole that is a winner. I truly cannot wait to try this recipe. Thanks so much for sharing! Blessings, Jennifer
That is some new way to cook bacon, thanks Alaena.
Hello! I am starting AIP this week and am feeling waaaay over my head. Can you give your opinion on whether Applegate Uncured Sunday bacon is AIP friendly? It contains a bit of sugar and celery powder, and since it is uncured (as far as I understand) the sugar stays in there. Is this OK? Also, I’ve seen conflicting opinions on whether celery powder is allowed since it sometimes contains seeds. What do you think?
In your opinion, is it enough to be consuming about 10 different kinds of vegetables a week? (Obviously in multiple servings!) 🙂 I am seeing some people saying we should be consuming up to 30! That’s pretty overwhelming for me, both financially and emotionally.
I love your blog and thanks for your time. 🙂
Hey Cece! Yes, uncured bacon with just sugar and celery powder are AIP compliant. It is best to get the highest amount of variety in your veggies, but if you can only make 10 happen that is plenty good enough. In the beginning, try to approach it in the simplest way possible – you can always tweak for maximum nutrient density later. Wishing you luck!
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Isn’t potato a nightshade? I’m thoroughly confused
Hi Tony! Regular potatoes are, but sweet potatoes are from a different family. I know its confusing!
Besides adding flavor, why use the bacon fat to cook with? Doesn’t that greatly increase the fat content of the dish? Just curious. I’m new to AIP.
Hey Katie! We aren’t afraid of fat here, especially if it comes from a high-quality source!
Good Morning 🌞 I’ve always been told to avoid garlic as it is an immunity booster. I have SLE, RA & Raynaud’s and am prescribed Plaquenil which I was told would slow the progression of autoimmune disease by “shutting down” my immune system; I am curious as to why garlic would be included in the AIP diet?
Hi Patti! We follow the AIP as outlined by Sarah Ballantyne in The Paleo Approach. According to her research garlic is not an issue for most autoimmune folks, but if it tends to give you symptoms, we definitely recommend avoiding it (that goes with any food you don’t feel good eating!). Hope it helps!
Made this recipe this morning for my family and they loved it! Thanks for the recipe❤️
Can I use yucca or cassava in place of the white sweet potato?
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