Here’s an awesome breakfast recipe you can make with or without eggs. I like adding extra veggies for an even more nutrient-packed breakfast.
Sundried Tomato Sweet Potato Hash
Ingredients
- 4 ounces pancetta, finely chopped
- 3 cups sweet potatoes, diced
- ½ yellow onion, diced
- 4 ounces sundried tomatoes (in oil and drained)
- ¼ cup basil leaves, roughly chopped
- salt and pepper, to taste
- 4-5 eggs (optional)
Instructions
- Place a cast iron skillet over medium-high heat.
- Add pancetta to the skillet.
- Once the pancetta begins to brown, add diced sweet potatoes.
- Mix sweet potatoes with pancetta to help coat in some of the rendered fat.
- Cover pan with a lid and let cook for 5 minutes, use a wooden spoon to flip the sweet potatoes to brown on all sides.
- Once the sweet potatoes have flipped, add onion and sun-dried tomatoes.
- Sprinkle with salt and pepper and mix well.
- Cook for another 5 minutes or until onions have softened and become translucent.
- If you choose to use eggs for this hash, crack 4-5 eggs into the pan, cover with a lid and cook until egg is cooked to preference.
2016 Camille's Paleo Kitchen
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