2 cups shredded #carrots
1 medium gala #apple, chopped
1/3 cup chopped onion
1 cup coconut bacon (1 cup unsweetened coconut chips, 1 tbsp coconut aminos, 1 tbsp liquid smoke, 2 tbsp maple syrup)
2 tsp sage
1 tsp rosemary
1 tsp salt, divided
1/2 tsp pepper
EVO for the pans
Preheat oven to 350 degrees Fahrenheit. (Since the apples are supposed to go in at 400 F, I went with 375 F, and but the apples on the lowest rack)
Line a large, rimmed baking sheet with parchment paper.
Measure the coconut chips out onto the baking sheet. Drizzle the coconut chip with aminos, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer on the parchment paper.
Bake on the top rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you’ll probably only need to bake for 12 minutes, for crispy bacon, aim for 14.) The coconut chips will further crisp up as they cool. Once cooked, just set aside until the end of the hash recipe.
While the coconut chips are baking, start cooking the carrot hash. Put a tbsp of EVO in an iron skillet and warm over medium. Add carrots and cook 3-4 minutes. Add apples, onions, 1/2 tsp salt, sage, and rosemary. Mix well with the carrots. Cook 4-5 minutes.
In the last few minutes of cooking the hash, put a small amount of EVO in a pan and warm over medium. Crack your eggs and add them to the pan. Cook them how you want for 3-4 minutes. I did sunny side up with S&P. Set aside
Add coconut bacon to the and warm for a minute a two.
Move has to bowls. Top with eggs. Enjoy!