Sweet Potato Breakfast Hash (Real Food, Paleo, Whole30, Vegetarian Option)

As a family, we sit down and have breakfast together seven days a week. And when my family made the switch to a grain-free diet, one of the first things that seemed out of reach was breakfast! A breakfast hash quickly became a favorite because it can be made ahead time, or made in bulk and the variations are endless! Almost every veggie under the sun can be added to this dish and I also like to throw in leftover proteins in here as well, such cooked chicken or grilled salmon.

The recipe is pretty basic so use it as a template. If you don't like bacon or you just happen to be out of it, feel free to omit it or use a different meat, such as diced ham. If you have chard instead of kale, throw that into the pan. Don't like jalapeno peppers? Add another diced bell pepper or omit them altogether.

Sweet Potato Breakfast Hash

6 strips bacon, chopped (omit for vegetarian)
2 lbs white sweet potato, peeled and diced (orange sweet potato works well, too!)
1 onion, peeled and diced
1 yellow bell pepper, seeded and diced
1 jalapeno pepper, stemmed, seeded and diced
1 clove garlic, minced optional
1 cup washed and dried kale, roughly chopped
1/4 cup chopped parsley
salt and pepper, to taste
garlic seasoning blend of choice, optional
additional cooking fat of choice, if needed

Preheat a large cast-iron skillet (or stainless steel pan) over medium heat and add the bacon. Brown, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside.

Using the bacon fat already in the pan, added the diced sweet potato and let it brown, undisturbed for a few minutes before stirring. Stir the potatoes occasionally, until they begin to soften, then stir in the vegetables (except parsley) and continue to brown. Season with the garlic blend, salt and pepper. If the potatoes brown too quickly, lower the heat slightly. Add any additional cooking fat to keep the potatoes from sticking to the pan.

Once the potatoes and vegetables are browned and tender, add the parsley and reserved bacon, Check for seasonings and give the pan a few final stirs before serving.

I like to serve this alongside eggs for breakfast but I will omit the eggs if I had plenty of leftover protein to add the hash.

**Vegetarian option: Omit the bacon and use olive oil to cook the hash in. Well browned mushroom slices work well as a substitute for the bacon.

Comments

Slow Cooker Menudo (Real Food, Paleo, Whole30, AIP Friendly)

Menudo , or tripe soup, is a traditional soup commonly served on a Sunday morning. It is considered labor-intensive since it requires a very long cooking time, so it started the night before any plans to eat it, or made for special occasions. Due to its nourishing collagen-packed broth and mineral-rich protein, it has a cult following for those wishing to get rid of the Saturday night hangover! I remember my dad being the one prepping the tripe at night and I remember someone getting up during the night at various times to check on the pot of soup bubbling on the stove. I also remember becoming a teenager and deciding I no longer would eat organ meats! So I even gave up on all the other delicious ones, like tender beef tongue and beef cheeks. I also happily gave up the ones I never liked - like liver and mushy brains. Yes, brains...... As an adult, I decided being an adventurous eater was much more fun and I incorporated liver back in my diet. ...

Easy Instant Pot Beans (Real Food, Wapf, Vegan)

I recently started making beans on a regular basis for my family and I remember now how much of a comfort dish this is. Best of all, it is one of the easiest dishes to make at home. Beans are a legume prized and eaten all over Mexico and, along with maiz, is usually served on a daily basis. According to experts, there are possibly 200+ types of edible beans grown in Mexico, with beans being cultivated close to 7 thousand years ago. And they were so valuable, that the Aztecs asked for them as tribute payments. Legumes, like grains, are super easy on the family budget and they can provide quality nutrition when prepared properly. Beans are generally high in minerals such as magnesium, calcium, and iron, they also contain phytic acid - basically an anti-nutrient. Phytic acid binds to minerals, like calcium and iron, and prevents the body from absorbing them. Diets heavy in phytic acid can lead to developmental delays in children, tooth decay, bri...

Albondigas (Mexican Meatball Soup - Real Food, Grain Free, Paleo, Whole30)

Sopa de albondigas literally means meatball soup. And I know.....meatballs? In soup? Yes, please! In Mexican homes, this bowl of comfort is actually just called albondigas, and it gets a boost of flavor with addition of mint (traditionally yerba buena ). And again, yes, mint! This soup does not include the usual chile pepper added to many Mexican dishes, so it is not spicy. But a spicy salsa is usually expected to be served along with the soup so that diners can add some kick to individual bowl. One of my favorite things about this recipe is that the meatball are cooked right in the stock pot, along with the liquid and vegetables, so the dirty dish level is kept to a minimum. Feel free to vary the vegetables here - I always use diced carrots, celery, and some sort of squash but a bit of diced potato is quite nice here. Mexican cooks usually leave the veggies in large chunks - I prefer a smaller, neater dice. If you prefer your sou...

Holistic Instincts

Search This Blog