Try this hearty and nourishing sweet potato breakfast hash. This one pan recipe is easy and can be made for a large group or for one serving.
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Well, like I've said 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 gluten free breakfast has been hard. I envy those who can easily have dinner leftovers for breakfast. I just can't. But I have realized 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.
📖 Ingredient notes
- Bacon. Make sure to use compliant bacon
- Mushrooms. I suggest Button, Cremini or Portobello mushrooms.
- Onion. Yellow or white onion.
- Sweet potato. You can either use orange or white sweet potatoes to make this breakfast hash. For more recipes using sweet potatoes, you can check out my Fudgy vegan brownies (AIP, paleo), or my Mashed sweet potatoes (AIP, whole30, vegan) or my Chicken muffins.
- Spinach. You can use fresh or frozen spinach.
For the quantities and complete list of ingredients for this sweet potato breakfast hash recipe, please see the recipe card below.
💭 Substitutions
- Spinach substitutions. You can also use kale or beet greens.
- Sweet potato substitutions. You can use butternut squash instead of sweet potatoes.
🔪 Step by step 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 your liking. Add salt to taste and voilà! Serve immediately. Bon appétit!
👩🏻🍳 How to store the leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days.
🍲 Other breakfast recipes you might like
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📋 Recipe / Recette
Sweet Potato Breakfast Hash (AIP, paleo)
Equipment
Ingredients
- 400 grams (3 cups) sweet potato (you can either orange or white sweet potatoes)
- 100 grams (¾ cup) bacon cubes
- 110 grams (1.5 cups) mushrooms
- ½ onion medium
- 1 teaspoon extra virgin olive oil or lard
- 3 large handfuls of spinach (fresh or frozen)
- Pinch of sea 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 your liking. Add salt to taste and voilà! Serve immediately.Bon appétit!
Jen
Hi Bea, just made this for lunch today and it is delicious (maybe I'll have the leftovers for breakfast tomorrow 🙂 Added some oregano, garlic powder and thyme for a little spice and used kale since that it was I had on hand. I was in your beautiful city for the first time last year in March (before my autoimmune issues manifested), and love having a small taste of Paris through your site. Merci!