Bacon & Sweet Potato Hash

• 2-12oz packages of bacon, roughly chopped
• 2 medium sweet potatoes, 1/4-inch dice (about 4 cups diced)
• 2 sweet tango apples, peeled, cored, and medium dice
• 2-8oz packages sliced mushrooms
• 1/2 small yellow onion, small dice
• 6 garlic cloves, minced
• 1 1/2 C shredded carrots
• 2 tsp sea salt
• 1/2 tsp pepper
• 4 C spinach
• 2 T coconut aminos

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1. In a large skillet on medium heat, add the chopped bacon and cook until it’s crispy. Stir the bacon occasionally to keep it from burning. Once the bacon is crispy, use a slotted spoon to remove it from the pan.
2. Keep about 1/4 cup of the bacon fat in the pan and discard the rest. Add the sweet potatoes, mushrooms, onion, garlic, sea salt, and pepper. Continue cooking, occasionally stirring, until the potatoes begin to soften.
3. Add in the carrots, apple, spinach, and coconut aminos. Cook an additional 5-7 minutes. The potatoes, vegetables, and apples should be soft and the spinach wilted at this point.
4. Add the bacon back in and stir to combine everything. Serve the hash with fried eggs, avocado, and/or hot sauce of choice.