Breakfast Fries with Bacon-Chive Crumble
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 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)
Instructions
  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.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/breakfast-fries-bacon-chive-crumble/