1 raw beet (1/2c)
1 raw carrot (1/2c)
raw jewel sweet potato (1/2c)
purple onion (1/4c)
1 slice beef bacon
dill, salt, pepper to taste
coconut oil 2-3 tsp.
1/4 raw tomato diced
Melt 1-2 tsp. of coconut oil in fry pan.
Grate beet, carrots and sweet potato directly into pan. I keep them in separate sections because they may cook at little different speeds and they look nicer when served. Add onions and seasonings on top.
Saute about 4-5 minutes on medium heat.
Start cooking bacon after all hash ingredients are in pan. You can cook separate or in same pan as hash.
When hash is browned on one side flip over and watch closely so they don't burn. They take only a couple minutes to brown at this point.
Cook egg any way you like as soon as you flip the hash. (I used a little coconut oil for frying egg.)
Place hash on plate, then layer with bacon, egg and fresh tomato. Yum.