This Healthy Paleo Sweet Potato Breakfast Hash with bacon and a fried egg makes a quick, delicious and healthy breakfast that is gluten/grain/dairy/sugar free and whole30!
PIN Healthy Paleo Sweet Potato Breakfast Hash
(Post originally shared Nov 29/2013 – photos updated on 02/16/18, narration not changed)
Today, I lived on the edge.
BUT, before I tell you how…how was your Thanksgiving? Did you enjoy all the super delicious food? I wanna hear about it! I did a little turkey breast roast and some easy gluten free stuffing and cauliflower mashed potatoes for me and the hubs.
Super low key, but I didn’t want to make a feast for 2 and then have leftovers coming out of our eyeballs for the rest of life. You understand.
Although, I COULD live off leftover turkey sandwiches. Literally THE BEST,
Anyways, back to living on the edge.
I did not go sky diving or white water rafting. It was something much more devious than that.
I had this sweet potato hash recipe for breakfast. Not sweet potato hash BROWNS or oatmeal. <– WHAT THE WHAT. Those are my two go tos!
And you know what, I am going to do it again. And again. And again and again and again everyday forever.
This healthy paleo sweet potato breakfast hash blew my mind.
However, here’s a story for you. This cooks REALLY REALLY fast. This makes it 3 things:
1) Awesome for a quick weekday breakfast
2) Perfect for a weekend breakfast when you want to make your husband think you cooked him and elaborate meal, and you totally didn’t. HELLO easy brownie hubby points.
3) Really bad when you think it’s going to take a lot longer, so you walk away during the whole cooking process and start watching
trashy afternoon television. And then, it gets a little too “well done.”
Good thing charcoal is in style right? He he…
You may have figured it out already, but that last little point-er-oo happened to me while making this sweet potato hash with eggs. I figured that the sweet potatoes would take a lot longer to get all soft and cozy with its other vegetable friends…so I let it be to mingle it up.
Yeah, poor choice.
Guys, “insert your favorite guilty pleasure TV addiction here” can wait for this hash.
So, let’s talk about this whole30 sweet potato hash now. It’s something I have actually never tried as I figured it was the most unhealthy thing in the world. So, I changed that. I gave it a little health action with some cubed sweet potatoes and yummy, superfood kale ninja action.
Whatever that means.
I love a little spice and smokiness, which is exactly what the smoked paprika and cumin brings. If you don’t have smoked paprika, you can sub it out for regular. How-ev-er I would HIGHLY suggest (do it now) that you buy smoked paprika. Guys, it is my new favorite spice for the next 2 weeks until I find a new favorite spice. You follow?
Also, I want to know how you feel about eggs? I have a bit of an obsession with both soft boiled eggs and scrambled eggs. I don’t usually branch out with my egg cooking, until I met this hash. The yolk just kind of runs all over everything, face included, giving this healthy paleo sweet potato breakfast hash this rich and gooey hug that just brings it all together into breakfast heaven.
Oh ya, and it all happens in one pot, so clean up is ea-sy-pea-sy.
- 2 Strips Sugar free bacon
- 2 Cups Sweet potato, Cut into 1/2 inch cubes (one large potato or 250g)
- 1 cup Red pepper, roughly chopped
- 1/2 cup Onion, roughly chopped
- 1/2 tsp Smoked paprika
- 1/2 tsp Cumin
- 2 Cups Kale roughly chopped
- 2 Eggs
- Preheat oven to 350 degrees.
- In a large frying pan on medium heat, cook the bacon until golden brown and crispy. Remove fro the heat onto a paper-towel lined plate and pat of excess fat. Set aside, but keep the fat in the pan.
- Add the chopped potato right into the pan and cook until it just begins to turn brown, about 2-3 minutes.
- Turn down to medium/low heat, cover, and continue to cook the potato until it softens, and turns fork tender, stirring every so often. (About 3-4 minutes)
- Uncover, and turn the heat back up to medium/high.
- Add in the pepper and onions and cook them until soft (2-3 minutes.)
- Stir in the smoked paprika, cumin, and a pinch of salt and pepper.
- Stir in the kale and let it wilt for a minute.
- Make 2 little nests in the sides of the veggie mixture, and crack the eggs right into the center of each nest. Sprinkle with a little extra salt and pepper.
- Pop the skillet in the oven until the eggs are cooked to your desired done-ness (about 5-7 minutes depending on how runny you like your yolk.)
- Take out and devour immediately!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 5 POINTS+: 8. OLD POINTS: 6
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