Sweet Potato Hash
This Whole30, dairy-free, gluten-free, and paleo Sweet Potato Hash breakfast recipe will have your tastebuds dancing for joy, especially if you are in need of a break from eggs in the morning!
Servings: 4 servings
Equipment
- Iron skillet
- Skillet Handlenvy
- Spatula
- Dry measuring cups
- Knife
- Cutting board
Ingredients
- 2 tbsp coconut oil more if needed
- 1 small onion
- 1 large or two small sweet potatoes (about 4 cups after grating them)
- ⅓ cup pecans or walnuts
- 4 cups greens spinach, kale, Swiss chard
- BurgerFit Smoked Salt and Pepper Blend or your favorite salt
Instructions
- Heat a skillet on medium heat and add the coconut oil.
- While the skillet is heating, dice the onion. Add the diced onion to the skillet.
- Cook onions for 2-3 minutes.
- While onions are cooking, use a cheese grater to grate sweet potatoes. Be careful of your fingers! Once the nubs get too small, you can finish cutting them into small pieces with a knife. Then add to pan with onions.
- Cook onions and sweet potatoes for 6-7 minutes, stirring occasionally. Then add pecans. The pecans will release some oil but if your mixture is sticking to the bottom of the pan, add a little more oil.
- The onions and sweet potatoes will start to caramelize on the bottom. Once they have started to caramelize, continue to store occasionally and add greens.
- Once greens are cooked down and sweet potatoes are fully cooked, remove from heat.
- Sprinkle with BurgerFit smoked salts or your favorite salt.
- Serve by itself, with our Southwest Dressing, with eggs, leftover meat such as pork chops, or with homemade sausage.
Notes
- Serve by itself, with our Southwest Dressing, with eggs, leftover meat such as pork chops, or with homemade sausage.
- Add other vegetables that you have on hand, such as mushrooms, zucchini, and squash!