Whole30 Sweet Potato Hash
Whole30 Sweet Potato Hash
As seen on our Whole30 Challenge: Day 6. Click to read more!
Whole30 Sweet Potato Hash
SERVINGS:
This will make enough for 2-3 servings, depending on how much you eat. Just cook extra eggs for additional servings/people.
INGREDIENTS:
2 eggs
3 sweet potatoes
ground meat (I used ground turkey, but ground bison or beef will work too)
6-7 tablespoons olive oil, divided (or avocado oil)
1/2 onion, chopped (I prefer a sweet onion, but any onion will do)
1 bell pepper (I used 1/2 yellow and 1/2 red bell pepper to add some color)
1/4 cup of green onions, chopped
3 cloves of garlic, minced
1 teaspoon oregano, dried
2 teaspoons paprika
crushed black pepper, seasoned to taste
Himalayan sea salt, seasoned to taste
3 tablespoons fresh parsley, chopped
1 cup fresh spinach leaves, whole or chopped
STEPS:
1. Clean the sweet potatoes.
Note: I kept most of the skins on to increase my vitamin consumption, but if you just can’t stand the idea of keeping the skins on, you can peel the potatoes instead.
2. Cook the potatoes.
Note: I cooked these in the microwave for sake of time and multi-tasking, but you can also bake them.
3. After the potatoes are cooked, let them cool (to avoid burning your fingers), and cut them into 1-inch cubes.
Note: You can also cut them before you cook them, but I find it easier to cut them after, when they are softer.
4. Heat 2 tablespoons olive oil over medium heat. Add chopped ½ onion and garlic and sauté over medium.
5. Add the meat to the onions/garlic and start browning.
Note: I made extra meat so that I could start my Monday meal prep off right. After the meat is cooked, keep about 1 ½ to 2 cups of meat for the hash and save the rest for a future recipe.
6. Add bell peppers to meat/onions in pan and continue to cook sauté over medium until tender. Season with salt and pepper and remove from heat.
Note: To save a step, if you make extra meat for meal prep, and you don’t mind the peppers being in the meat for meal prep, you can cook the bell peppers at the same time as the onions/garlic in step 4.
7. In another pan, coat the potatoes in the remaining 4-5 tablespoons of olive oil and start reheating/cooking the potatoes, just to give them a nice firmer texture and brown them slightly.
8. Add the oregano, paprika, parsley, and green onions to the potatoes.
9. Combine the remaining ingredients (ground meat/onions/pepper mix) with the potatoes, and throw in the spinach leaves.
10. Cook eggs over medium heat and serve on top of hash.
Note: I like to cook the eggs over medium so that they are just slightly runny which adds a little extra flavor to the hash. I was preoccupied with trying to multi-task/taking pictures while cooking, so I clearly missed the mark on this one, as evidenced by the very-over-hard egg in the picture above.
11. Garnish with any remaining chopped parsley and a small tree. :)
BONUS TIP:
Although the sweet potatoes are the healthier option and also a great source of Vitamin A, this can also be made with regular potatoes for a more hearty, traditional taste.
