Paleo Sweet Potato Hash Recipe
Derived from the French verb hacher (“to chop“) hash, or the dish made up from chopped meats, vegetables, and eggs, has been part of the staple American cuisine since the 19th century (though if Hormel is to be believed, they started it in the 1950s). From corned beef to sausages to bacon to potatoes to even green beans, hash has been versatile as it is easy to do.
For a healthier hash breakfast, bite on this Paleo Sweet Potato Hash Recipe.
- 1 Fried Egg
- 4 Tablespoons Coconut Oil, Divided
- 1 Large Sweet Potato
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Chili Powder
- 1 Onion, Diced
- 4 Cloves of Garlic Chopped
- 1 Parsnip, Peeled and Diced
- 1 Poblano Pepper
- 2 Jalapeno Peppers, Deseeded and Diced
- 2 Teaspoons hot sauce (optional)
- 1 Teaspoon Celtic Sea Salt
- ¼ Cup Cilantro, Chopped
- 1 Juice of Lime
- Preheat oven to 450F
- Heat 3 tablespoons coconut oil.
- Mix together sweet potato, parsnip, coconut oil, cumin, and chili powder in a large bowl.
- Roast in a pan for 30 Minutes until tender.
- Take 1 tablespoon coconut oil in skillet. Add onion and saute over medium heat until lightly browned. Add garlic and saute for 5 minutes or more stirring constantly. Add poblano pepper, jalepeno, hot sauce and salt. Cook until peppers are crisp and tender.
- When sweet potatoes and parsnips are roasted, add them to the poblano pepper mixture.
- Fry 1 Egg in separate skillet
- Just before serving add cilantro and squeeze of 1 fresh lime.