For me, breakfast is the most difficult part of adjusting to a whole foods lifestyle. No cereal or grains pretty much limits a lot of options. On AIP, a regimen I followed for 60 days to cure my food allergies, you can’t eat eggs and that kinda sucked, so I started experimenting. It was during AIP that I began developing this sweet potato hash recipe and still make it frequently as a satisfying breakfast or side dish. Thankfully, I learned I’m not allergy-sensitive to eggs and now serve it with a fried or poached egg on top (NB: many people are sensitive to eggs and don’t know it). This sweet potato hash is Paleo and Whole30 compliant too. Enjoy!
Sweet Potato Hash Recipe
This recipe makes enough for six, 3/4 cup portions and keeps well for up to five days in the fridge.
3 slices of bacon or 1/4 pound breakfast sausage or 2 chorizo links chopped
1/2 cup onion, finely chopped
1 teaspoon garlic, minced
4 cups raw sweet potato, grated or julienned with a mandolin (about one large)
1 cup red pepper, chopped
1/2 cup celery, chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon salt
1 teaspoon smoked paprika
1/4 teaspoon chipotle powder
1/2 teaspoon thyme
1/2 cup fresh mushrooms, chopped
1 teaspoon chopped parsley (optional)
1. In a large, 10 inch or larger skillet (cast iron is best), cook meat until crisp or fully cooked. Remove from pan.
2. To the fat in the pan, add onions and garlic. Cook 2 minutes over medium heat until onions are soft.
3. Add sweet potato, pepper, celery, salt, herbs and spices. Cook 10 minutes, stirring frequently.
4. Add mushrooms and raise heat to medium heat. Cook 10 more minutes until sweet potato is soft.
5. Stir in meat, heat it up and add salt to taste.