Sweet Potato Paleo Hash

Paleo Hash
This sweet potato Paleo egg hash was a hit for dinner!

Sweet Potato Paleo Hash is the next recipe in my week full of  egg dishes!  I was craving sweet potatoes last night for dinner, so I used them, instead of red or other waxy potatoes.  On a side note, once you’ve moved past food addictions your body is quite good at telling you what it needs.  Take a few moments throughout the day to listen to it.  My craving served me well, and not just because it was healthy!  The sweet potatoes, along with the caramelized onions, were SO good with the eggs!  It’s a very simple dish, too.

I do my best to incorporate greens in as many meals as possible!  Studies have shown that people who eat greens frequently are significantly healthier than those who don’t.  Your body needs the fiber and nutrients in their whole food form.  Beyond the vitamins and minerals we find in common multivitamins, there are hundreds, and maybe even thousands, of phytonutrients in plants that haven’t even been discovered yet.   I call vegetables, and especially greens, God’s medicine.  He designed them well to fit the needs of our bodies!

In this dish I’ve placed the greens under the warm hash, which wilts the leaves just enough to soften them.  The wilted greens added a nice texture and slight bitterness (in a good way) to the dish.

Here’s the recipe for this simple Paleo Hash.  It should serve 2.

  • 2 Small Sweet Potatoes, Grated (I leave the skin on for convenience, fiber, and texture)
  • 1 Small Onion, Diced
  • 3 Large Eggs
  • Pinch of Ground Cloves
  • Sea Salt and Pepper to Taste
  • 2 Cups Organic Baby Greens

Spray a skillet liberally with coconut oil spray (it won’t taste like coconut) and place it over medium heat.  Add the onions, and cook them until they’re just beginning to caramelize.  Sprinkle with sea salt and pepper.  Add the potatoes, and cook them until they’re soft and just starting to brown.  Sprinkle with salt and pepper again.  Break eggs over the top of the potatoes, stirring while they cook.  Cook until eggs are set.  Serve warm over the greens.  Enjoy!

Note: I highly recommend that you cook this in a cast iron skillet, or ceramic non-stick pan.  Teflon pans aren’t safe!  See the section of my Example of a Healthy Pantry page on detoxing your kitchen for more information (it’s at the bottom of the page).

    

 

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