This paleo breakfast hash recipe is actually the precursor to my Sausage Sweet Potato dinner hash I also have on the blog. I was testing the recipe for the breakfast hash, around dinner time, so I used non-breakfast sausage, and voila. A simple dinner was born. But let’s get to the meat and potatoes (see what I did there) of this recipe and make ourselves a healthy hearty breakfast. I might add that this breakfast was made with my camping trip in mind. We had a cast iron dutch oven available which is all this recipe needs. It is easy to prep everything ahead of time and then bag and bring along in the cooler. The sweet potatoes and other veggies easily stay good for a few days when sliced. Easy peasy, and cooking on an open fire is awesome.
When you think of a classic North American breakfast, I am sure the majority of you think bacon and eggs. How can you not. It’s everywhere. And what goes best as a side for bacon and eggs? Home fries (griddled potatoes) and toast. So how do I take a classic North American breakfast dish and make it Paleo. Well, we use sweet potatoes for starters, and ditch the toast. Sweet potatoes on their own don’t sound like an appetizing side to most people, so what can we do to flavour things up a little bit.
Onions, garlic and sweet (or hot) bell pepper. It’s two (onions, pepper) of the three (onions, pepper, celery) in the Holy Trinity of Cajun cooking. The flavour base of this awesome breakfast (or brunch) dish. Don’t want to break up the trinity? Throw in 100g of celery. It definitely won’t hurt. In fact, I may try that next time myself.
Now that we have our beautiful flavour base, we can build on it. Here come the sweet potatoes. That hearty root vegetable we are all learning to love. Cubed beautifully, it adds texture and great flavour on top of our Holy Duality Plus (that’s what I am calling my onions, pepper and garlic). Can we stop here? No way. We need a broth to help bring it all together. Yes the Duality has most of the ingredients that are in the broth, but the broth helps enhance those flavours and helps to create the bit of moisture I wanted in this dish. Can you do without the broth? Absolutely. Give it a try and let me know how it goes in the comments.
So what is the best type of broth to use here. Well if you were to cook this dish as a Vegan dish (and you certainly can!) you would use a vegetable broth. You can use a pork broth if you can find one, or in my case a butcher broth I found at my local butcher. All will work fine. I would be careful with a beef broth as we are using a lot of pork, and chicken broth is in my mind a strike from the list, but if you feel adventurous, give it a go.
As I mentioned before, if you are cooking this dish as a vegetarian or vegan, you can at this point slice up some avocado, call it a day and jump three paragraphs (big jump). If you are on the meat eating plan, this is the point we talk about protein. Because this is a breakfast dish, I wanted to stick with “breakfast” proteins. I use bacon and pork banger sausage. You can sub in some leaner proteins if you wish like turkey bacon, or ground turkey even. I was camping and this was feeding 5 others so I didn’t sweat the bacon or sausages. Besides, if you have looked at my dinner hash post, you’ll see that any sausage can be substituted in this meal. It’s all about the base anyway.
Now for this recipe, I sliced the sausage before it was cooked. I prefer not to, but we didn’t have a campfire going and the camp stove was being used for coffee (essential I say). It doesn’t make a difference flavour wise. It is just easier to cut up the sausage in even slices. Bacon is easy to slice, as it doesn’t roll around or have a casing to cut through. Done.
Eggs. I added eggs to this dish cuz hey, we’re camping and eggs are the norm for this crew. Think shakshuka (if you haven’t tried it, you need to. I have a Vegan Shakshuka recipe that’s awesome). With shakshuka, the eggs are added to the tomato base sauce near the end and are cooked to a firm white but runny yolk consistency. You add the eggs by making a little well in the sauce and cracking the egg into that well. I followed that analogy here. Looks good, and I was told it tastes awesome (I can’t eat eggs so I had to remove my share before the eggs hit the dish).
The same goes for the vegan version of this dish. Make a well in the potato hash, and add the sliced avocado. You can also plop in some hummus like I do in my Vegan Shakshuka, but you don’t have to.
Now that we have our dish together, we need only finish with a sprinkling of fresh herbs. I used chopped tarragon, simply because I love tarragon, but you can use parsley, chives, or even some cilantro if you wish.
So who wants sweet potato hash for breakfast?? Let’s get to it. Like, try, comment, share (or don’t share….the food I mean. Def share the recipe).Print
Paleo Breakfast Hash
- 4 cups (400g) sweet potato diced
- 1 cup (100g) sweet green pepper diced
- 2cups (200g) onion diced
- 4 cloves garlic finely chopped
- 4 large breakfast sausages (I used banger) or 8 small breakfast sausage of your choice sliced into rounds
- 1lb (454g) bacon sliced into strips across the length.
- 1.5 cups vegetable broth
- 6 eggs
- Tarragon (or parsley) chopped for garnish
- Cube the sweet potatoes as described above
- Chop the onion (or green onion if using) to be smaller than the sweet potatoes
- Chop the green pepper to be roughly the size of the sweet potatoes
- Chop or grate garlic finely
- Heat skillet on med-high heat and add oil.
- Fry bacon until cooked to desired crispness
- Remove from the pan and set aside
- Fry the sausages to the point that they are just cooked
- Remove sausages from the pan and slice into rounds
- Put in the bowl with the bacon
- Sauté onions and garlic until translucent
- Remove onions and garlic from the pan and set aside
- Add the pepper and sauté until starting to soften
- Remove the pepper from the pan and set aside
- Add the potatoes to the pan and sauté until browning and starting to soften
- Add salt and pepper to taste
- Add the broth and cook until broth is almost gone
- Add the peppers back into the pan
- Add the onions and garlic back into the pan
- Add the sausage and bacon into the pan
- Cook another 5 minute while stirring occasionally to blend flavours
- Make 6 “wells” in the hash in different positions
- Crack an egg into each well
- Cook until the white is solid and the yolk still runny (or solid if you wish)
- Remove the pan from the heat
- Garnish with chopped parsley