I’ve said it before, with this “free from” diet, for me, the trickiest meal is breakfast.

Ever since I found out I had to quit eating chicken eggs because of my intolerance, having a savory breakfast has been hard. I admire those who can easily have dinner leftovers for breakfast. I just can’t. But I have realised that sweet potato breakfast hash suits me really well in the morning.

I mostly do this on weekends so I can take my time to prepare it and eat it right away when it has been freshly made. Then I will eat the leftovers (if there are any) on the next day.

Of course if you prefer to have a sweet breakfast, you can check my sweet potato breakfast bowl recipe or my butternut bowl recipe.

Sweet potato breakfast hash (AIP, paleo)

4 from 12 votes

Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: BreakfastCuisine: InternationalDifficulty: Easy

Servings

1-2

serving

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 3/4 cup (100g) bacon cubes

• 1.5 cups (110 g) mushrooms

• 1/3 cup onion (about 1/2 medium onion)

• 1 tsp lard or extra virgin olive oil

• 3 cups (400 g) sweet potato

• 3 cups fresh or frozen spinach

• Pinch of salt

Instructions

• Peel and dice the onion. Heat lard or oil in a medium sized skillet over medium-high heat. When the skillet is hot, add the onion and saute for about 3 minutes.
• Add the bacon cubes to the skillet.
• Peel and dice the sweet potato into bite sized pieces. Add the sweet potato to the frying pan.
• Chop the mushrooms and add to frying pan.
• Add the spinach and cook until all the vegetables have softened and browned to you liking. Add salt to taste and voilà! Serve immediately.
  Bon appétit!

Did you make this recipe?

Tag @gohealthywithbea on Instagram and hashtag it #gohealthywithbea

Like this recipe?

Follow us @Go Healthy With Bea on Pinterest

Like this recipe?

Like us on Facebook