Breakfast Fries with Bacon-Chive Crumble

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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.

4.5 from 4 reviews
Breakfast Fries with Bacon-Chive Crumble
Prep time
Cook time
Total time
Serves: 2 servings
  • 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)
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange oven rack in the center of the oven.
  2. 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.
  3. Turn broiler on high and broil fries for 3 minutes, watching closely, until browned. Remove from oven and set aside.
  4. 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.
  5. 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.
  6. In a small bowl, mix together the crumbled or chopped bacon, chives, lemon zest, garlic and lemon juice.
  7. 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.


About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.


  • Danielle says

    I was wondering what AIP compliant bacon is? Does it need to be sugar free? Or just no pepper?

    • Mickey Trescott says

      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!

    • Willow says

      Surely bacon is full of nitrates which are an absolute no-no!

      • Mickey Trescott says

        Hi Willow, bacon that is made without preservatives (uncured) is fine on AIP.

  • Sabina says

    Can you tell me exactly what AIP bacon is please?

    • Alaena says

      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.

      • Mary says

        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. 😄

        • Mickey Trescott says

          Hi Mary! I haven’t seen the ingredients on them, but as long as there aren’t any nightshade spices it should be fine!

    • Mickey Trescott says

      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!

  • Trish says

    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!

    • Alaena says

      You are so welcome, Trish! That sounds so delicious with grilled garden zucchini – I may steal your idea 🙂

  • Olivia says

    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!

  • Heather says

    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

  • tamr says

    That is some new way to cook bacon, thanks Alaena.

  • Cece says

    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. 🙂

    • Mickey Trescott says

      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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  • Tony Chan says

    Isn’t potato a nightshade? I’m thoroughly confused

    • Mickey Trescott says

      Hi Tony! Regular potatoes are, but sweet potatoes are from a different family. I know its confusing!

  • Katie says

    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.

    • Mickey Trescott says

      Hey Katie! We aren’t afraid of fat here, especially if it comes from a high-quality source!

  • Patti says

    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?

    • Mickey Trescott says

      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!

  • Megan H says

    Made this recipe this morning for my family and they loved it! Thanks for the recipe❤️

  • Alemap says

    Can I use yucca or cassava in place of the white sweet potato?

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