After coming home from a weekend trip to San Francisco and indulging in the delicious food and eating my way thru the Ferry Building/Farmers Market, I came home with a happy heart and happy belly. I came home excited to cook again, but usually after each of my travels, I come home with a low energy. It’s a combination of feeling the travel withdrawal and also from eating sugary food.
I made this sweet potato hash dish to have for breakfast all week after I came home. I love it because it’s high protein, no sugar and an option to add healthy fat if I’m feeling like eating avocado with it.
I’ve been making this sweet potato hash since 2012. I remember this being my breakfast the morning I found out I was pregnant. I was eating mostly Paleo that month and was feeling great and energetic. I even joined a new Crossfit gym by my work that month. Then morning sickness hit and all my healthy eating went out the window for a few weeks.
I try to rotate my breakfast dish once in awhile, and I tend to make more of the ones I can prep ahead of time on Sundays. I love making this hash because I just scoop the amount I need every morning into a bowl and then make fresh eggs to top it off. For most of the year, my breakfast consist of a protein, fruits and avocado. Some weekends, we make pancakes and oatmeal.
This recipe is from one of my favorite books, It Starts With Food. There’s a section in the book for ground meat skillet recipes. There’s a master recipe on how to prepare the ground beef, and then several options on how to mix and match seasonings and vegetables to create different dishes.
Sweet Potato Hash
- 2 lbs ground beef
- 1 medium onion, diced
- 2 medium sweet potatoes, chopped and roasted
- 1 green bell pepper, chopped
- 1/8 teaspoon paprika
- 1/8 teaspoon cinnamon
- salt and pepper to taste
- garlic powder to taste
- 1-2 tablespoon cooking oil (I used coconut oil)
Heat a large skillet over medium high-heat for about 3 minutes.
Add oil and allow it to melt.
Add the onion, and saute, stirring with a wooden spoon, until translucent, about 5 minutes
Crumble the ground meat into the pan with your hands, then break up large chunks using the wooden spoon.
Season generously with salt, pepper and garlic powder.
Continue to cook and stir until the meat has no pink spots, about 7-10 minutes.
If you’re not using grass-fed meat, drain the excess fat.
Add the roasted sweet potatoes and green bell peppers. Add cinnamon and paprika and saute until heated thru.