If you eat Paleo, like ever, you’ve probably tried several different versions of a breakfast hash. I think it’s the cornerstone of a Paleo-eater’s breakfast. In my opinion, it’s the simplest way to get veggies in the morning. Like many people, I struggle with eating breakfast first thing. I have two reasons: one, I just can’t stomach food first thing, and two, it’s too early for veggies. The Whole30 people say if you can’t eat within an hour of waking, you should forego your coffee until you can. No deal. I’ll eat – but it ain’t happening until later. And I ain’t going without my coffee. So, I guess with that being said, I’m really not following the Whole30 program. I figure, though, it’s better to get a healthy breakfast two hours after waking than just to say, “This program isn’t for me,” and give up.
A breakfast hash is so versatile, you could probably make it a hundred different ways without a repeat. I almost always include sweet potatoes, but the other veggies I’ll mix up. This is the first time I’ve made breakfast hash with a mashed sweet potato. Unless I’m feeling particularly froggy, I usually keep the seasonings to salt, pepper and onion powder. I tried cumin once. I learned my tummy cannot handle cumin before lunch.
I posted a breakfast hash a while back, but I wanted to give you another idea. This recipe serves one, but you could easily double, triple or quadruple it to feed more.
1⁄2 T. coconut oil
1⁄2 sweet potato, peeled and chopped
4 baby bella mushrooms, sliced
1 large kale leaf, chopped
3 eggs, soft boiled*
Sea salt, ground black pepper and coriander to taste
Melt coconut oil in a medium skillet over medium heat. Add sweet potato and cook, stirring frequently, until soft and starting to brown. Add mushrooms and kale, stir to combine. Add seasonings and cook until kale and mushrooms are soft. Transfer vegetables to a serving plate. Cut eggs in half and add to vegetables. Top with a little additional salt and pepper, if desired.
*For the perfect soft (or hard) boiled eggs, steam them! Bring water to a boil, then put eggs in a steamer basket. Steam for 8-9 minutes for soft boiled, and 10-11 minutes for a harder yolk. Immediately submerge in ice water. Let cool for a few minutes. Crack the shells and return to the ice water. Let sit in the water a couple more minutes, then peel. Turns out perfect every time.