For some reason I was craving turkey bacon really really badly… But a pack has so many strips that I have to think of ways to cook them. Mind you, I’m not complaining… I’m more than happy to find some time to step into my kitchen. Here is a good way to use up left over bits and pieces of vegetable that you have in the veg shelf of your refrigerator after a week of cooking. Basically, you just throw any kind of vegetable together, pan-fry it with salt and pepper, and there you got yourself a hash. I made mine with a combination of regular potato and sweet potato for that nice sweet and salty balance. One think I realized was that the turkey bacon falls in when I used the thinner cut. If you want a nicer presentation, you might want to use a thicker cut or trim the it down to the height of your muffin cups.
Ingredients (Serves 2)
- 4 strips turkey bacon
- 4 eggs
- 1 russet potato, diced
- 1 sweet potato, diced
- 1/2 med yellow onion, diced
- 1/2 small red pepper, diced
- 1/2 med zucchini, diced
- 3 tbsp chopped parsley
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Lightly spray/oil muffin tin.
Prepare turkey bacon and eggs as shown.
Bake for about 10 mins if you want your yolk slightly runny, 12 mins for yolk to set.
Heat pan on med-high with 2 tbsp extra virgin olive oil.
Add sweet potato & russet potato.
Let it cook without moving it for 3 mins for a nice crust.
Then pan fry it for another 3 mins.
Add another 1 tbsp of oil, and add in onion and red pepper.
Season with salt and pepper.
Pan fry for 3-4 mins.
Add zucchini and pan-fry for 1-2 mins.
Season with more salt and pepper if needed.
Turn off heat.
Add chopped parsley, stir in well.
Serve with turkey bacon cups.