Sweet Potato Breakfast Hash

As I mentioned in my FAQs, I have a basic recipe for my work day breakfast  – meat, green veggie, fruit, nuts and raisins.  It’s my breakfast bowl.

I love it. I love it so much that when I go out to breakfast, I am disappointed this is not on the menu.   Maybe one day if I move to Paleo-land, I will find a place that serves this.

Occasionally on the weekends, especially if I am cooking for Matt who does not share my paleo-breakfast bowl passion, I mix it up. Here’s a simple, winner of a recipe I made last weekend and plan to make again when my sister,  Lauren, and her husband visit this weekend.

I am super excited Lauren and Brian are coming to visit!  We are going to stay at a friend’s house in the mountains and celebrate both of their birthdays, which are just a few days apart.  We plan to keep it totally paleo – with the possible exception of a glass or two of birthday bubbly.

Sweet potato breakfast hash

Sweet potatos, 2 medium

Chicken breasts, 2

Oregano, 2 teaspoons

Coconut oil, 3-4 tablespoons (I really recommend coconut oil for this one.  The flavor is rich and buttery.)

Salt, to taste

  1. Cook the chicken breast until done then cut breasts into slices.  (I usually do this the night before so it is ready to go for breakfast.  To cook breasts in oven, plan for about 35-40 minutes at 350 degrees.)
  2. Cut chicken into slices.
  3. Use cheese grater or food processor to grate sweet potatoes.
  4. Add oil to pan, then add sweet potatoes, oregano and salt.
  5. Saute for about 8 minutes over medium heat until soft.  Stir frequently to avoid sticking but don’t worry if some pieces stick or start to look burn.  It actually adds a nice flavor.
  6. Push the sweet potatoes to the side of the pan and add a little more oil.
  7. Place the chicken slices down, frying about 2 minutes per side until they are a little browned and crispy.  You will probably need to do this in two batches.
  8. Mix all together and serve with fruit.

Serves 2-3 hungry people.