I can’t believe it’s already the latter end of August. Where the heck did the summer go? I spent a lot of time Inspiralizing, that’s for sure, but where did July & August go? June feels like 6 months ago! While I’m sad to see summer go, I’m excited for the fall. I love autumn in the northeast – the changing leaves on the trees are beautiful and it always manages to smell like baked apple pie and roasted chestnuts…. thank youuu Yankee Candle!
Another reason I like the fall is the change in flavors. Sweet potatoes, pumpkin, chili, winter squashes, mmmm. Once September hits, Inspiralized is going to spiralize the heck out of those butternut squashes, just wait! In the meantime, I’ve managed to sneak in some sweet potatoes. I know, I know – spiralizing is great because it’s low carb. However, you only need to spiralize about 50% of the potato to make a full plate of potato noodles….. or, poodles. Tehe.
This recipe is killer, because it combines all types of flavors into one dish and packs a mean protein and nutrient punch. The sweet potato softens as you cook it and soaks up the runny yolk. Mmm! If you’re a vegan, swap the bacon for tofurkey bacon or crumbled tofu. If you’re trying to limit your fat content, substitute in turkey bacon. Sweet potatoes are high in B6 vitamins, Vitamic C and D, contain lots of iron and magnesium and are a solid source of carotenoids which help fight off cancer and protect against aging. Are you sold yet? I am.
Happy breakfasting! Enjoy these sweet poodles!
Peel your sweet potato, chop the pointed ends off and spiralize it, using Blade C. Set aside.
Place a large skillet over medium heat and add in your strips of bacon. Cook until desired crunchiness and transfer to a plate lined with a paper towel. Once cooled, cut into 1 inch pieces. Set aside.
Wipe down the bacon skillet and place it over medium heat with the 1/2 tbsp of olive oil. Next, place in the potato noodles, garlic powder and season with salt and pepper. Cook for about 5-7 minutes or until sweet potato softens into noodles and is no longer raw. Be sure to stir frequently so that the noodles don’t sit for too long in the pan and burn. When done, transfer to a plate.
While the sweet potato noodles are cooking, set a large skillet over medium-low heat and place in the rest of the olive oil. Once oil heats, add in the minced garlic and cook for 30 seconds. Add in the red onions, diced peppers, oregano, chili powder, and season lightly with pepper. Stir to combine, cook for about 2 minutes or until peppers and onions begin to soften. Once softened, add in the mushrooms and cook for about 3 minutes – they will shrink in size. Mix in the bacon and set on top of the sweet potato noodles.
Wipe down the mushroom/pepper/onion skillet, spray with cooking spray and add in the egg, cooking until all whites are set but yolk is still runny. Place egg on top of the noodles & bacon/veggie hash and season with Parmesan and chopped parsley (optional).