Holy Wow! This week is intense. I will spare you the details because I am not sure the blog or my brain has the bandwidth to even deal with them. Between book writing and editing though, my family is lucky to have meals this week at all, much less those made with love! I’m kidding people. Don’t go callin’ CPS.

Tonight was no exception – I really needed to pull something together that would be quick and sadly my fridge was looking sort of pathetic. Luckily I started pulling things out that were neither moldy nor wrinkled and was able to come up with just a handful of ingredients I thought might do well together.  I am calling this concoction Kitchen Stash Hash {Paleo} because it was literally what I had on hand, all chopped up, and mixed together.

I can’t believe how accidentally awesome this was.  I think I could have eaten the entire skillet.  I mean there’s nothing unusual or exciting about each ingredient but something about the way they all decided to play nice together just really makes me happy. Plus it’s an almost one pot meal so once you get the bacon cooked it comes together beautifully. As an aside, it cost about $12 to make this and was the heftier part of our meal tonight, feeding a family of 5 (kids are younger). Toss this on some eggs and pack even more punch!

Ingredients:

• 8-12 ounces pasture raised bacon, cooked and chopped
• 2 zucchini, diced
• 1 onion, diced
•  2-3 tablespoons ghee, avocado oil, or olive oil (I used ghee for this, but use alternative for aip)
• 1 large sweet potato, diced
• 3 garlic cloves, minced
• 1 teaspoon sea salt
• 1/4-1/2 teaspoon pepper (omit for aip)
• 1/4-1/2 teaspoon paprika (omit for aip)
• fresh chives, minced

1. Basically toss everything into a deep large skillet and saute over high heat for about 10-15 minutes total
2. You’ll want to cover for at least 5-7 minutes of that time to help the sweet potatoes soften more easily
3. Stir a few times throughout cook time to break up mixture