Breakfast Fries with Bacon-Chive Crumble

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I woke up this morning craving a veggie-full hash but was in the mood for something a little more composed. I don’t have bacon often, but when I do I actually prefer to to be cooked and crumbled. This adds saltiness and crunch to the whole dish while the different textures of the sweet potato, zucchini and kale make for a super satisfying bite!

These “breakfast fries” are lightly coated in avocado oil and sea salt, baked and then layered with sautéed zucchini and kale and topped with a bacon, chive, garlic and lemon crumble. The lemon really brightens up this dish and allows all the flavors to pop!

For this recipe, I left the seasonings very basic so that you can flavor to your preference. Toss the fries in finely chopped fresh rosemary or thyme, or add sliced shallots to the skillet with the zucchini. The sky is the limit, but this is a great base recipe for all your AIP Breakfast Fries dreams.

Breakfast Fries with Bacon-Chive Crumble


  • 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)
  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.



About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.

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