One Pot Wonder of Sweet Potato Hash

Breakfast food is my ALL time favy food…ever! When we’re not sure what to cook, yep, we go with breakfast!

I’ve gotten away from buying sausage at the store because I don’t really know what’s in it. I’ve been buying ground pork and adding in the following seasoning (that I adapted from the “Primal Cravings” cookbook):

1 tsp of the following: dry mustard, dried sage, red pepper flakes and smoked paprika. Add 1/2 tsp of black pepper and 3/4 tsp salt and stir that in with your ground meat of choice…it tastes best with pork. It has a little spice to it, so if you like yours mild, you may wanna reduce the red pepper flakes and black pepper!

Once you mix it up, you can patty it out or  just brown it in a skillet like I did 🙂 I used my 12 inch cast iron-love that thing! The specific recipe below is adapted from the cookbook “The Paleo Kitchen.” If you don’t have it already…you should go buy it now!

-1 lb ground meat of choice with the sausage seasoning from above

-1 sweet potato chopped into about 1/2 inch chunks

-3 sun dried tomatoes diced

-1 bell pepper chopped

-Eggs (I used 6 but use however many you’ll need for you and your family)

photo 1 (5)

So, I browned the meat. Then, I chopped up half a sweet onion and one sweet potato (I’ll show you how I cut it into even pieces) and mixed it in there well so it was coated with all the fat and goodness.

For the sweet potato, I peeled it then I cut it in half….

photo 2 (6)

…then I cut each of those halves into halves…

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…then I turn one half flat side down, and make even slices in it like this:

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…then you turn that and slice it one last time against the other slices so you have 1/2 inch chunks. It’s the easiest way I’ve found to keep the pieces fairly similar in size.

Mix all of that in the pan so it looks like this:

photo 1 (6)

I put the lid over it for about 10 minutes. Then I diced up 3 sun dried tomatoes, one bell pepper and tossed that in with a little salt and pepper. Cooked it for a couple of minutes and made some wells in the mixture so I could add some eggs. Like this:

photo 2 (7)

I added a little more oil in the wells so the eggs wouldn’t stick and plopped them in there! I seasoned them with salt and pepper too and covered them for a couple more minutes. We like our eggs over hard but just keep an eye on them so they’re to your liking!

photo 3 (4)

You can see where I jabbed the bottom egg there to see if it was cooked all the way through…hahaha not as pretty as it could have been but it still tasted delish! Let me know how yours turns out! We had ours with some cholula on top of it mmmmmm!


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