Sweet Potato Hash with Pork (and Eggs) [Paleo and Whole30]
I love savory, protein-rich breakfasts. They rouse my taste buds, keep my belly fuller longer, and tend to be more nourishing than carb-heavy breakfasts. So, when I find or create a breakfast that I love, I share it with you… because the BambooCore blog is all about sharing, right? Today’s post is focused on an amazing sweet potato hash I made while participating in the Whole30 nutrition plan (elimination diet).
This paleo and Whole30 compliant sweet potato hash with pork fulfills all requirements of what I think a good breakfast should be. It is a hearty, satisfying, and healthy dish that can be eaten any time of the day as a side, or alone as a meal (yes, it’s THAT good!). With this dish, sweet potatoes/yams, caramelized onions, pork, fresh rosemary and thyme join forces to create a delicious flavor profile. To get the most out of this recipe, make it ahead of time and add in your favorite herbs and spices.
Make it ahead of time
One of the best things about this sweet potato hash is that it is quick to make! I like to cook a large batch of it on Sunday and then combine it with my favorite breakfast and lunch foods throughout the week. It’s so fast and easy that having it on a weekday is a breeze – and clean up isn’t bad at all!
I love eating this hash for breakfast. I make it ahead of time and store it in the fridge until I am ready to eat it (which is usually the next day). When the hash is cooked ahead of time, all I need is a few minutes at the stove-top. To reheat the sweet potato hash, I place it into a skillet, sauté it with fresh spinach, move it to the side and fry a couple eggs. This takes the same amount of time as it does to make my French Press coffee. The result is a drool-worthy, sweet potato hash, roasted with ground pork, rosemary and thyme, sautéed with nutritious spinach and topped off with gooey fried eggs (and sometimes avocado)… with a side of black coffee (with collagen).
You can also baked the hash and eggs in a cast iron skillet in the oven (see recipe below for instructions). If you don’t want to eat it for breakfast, this sweet potato hash also makes a great standby for dinner – which is perfect for those nights when time is limited.
Savory sweet potato hash FOR THE WIN!
Customize the recipe
This sweet potato hash recipe is versatile and there are many ways in which you can change it up so that its flavors appeal to your taste buds. For example, you can replace the protein source, mix in different herbs and spices, make it spicy, add veggies, and/or make it into a more substantial meal by combining it with other foods. Here’s some ideas on how you can change the recipe:
- Change the protein. Instead of cooking with ground pork you can use another meat such as grass-fed ground turkey or beef, Italian sausage links (casing removed), sugar free breakfast sausage or bacon.
- Make it vegetarian. Omit the meat and add more veggies to the dish (see #6 for vegetable ideas).
- Use dried spices instead of fresh. Don’t have fresh rosemary and thyme on hand? No problem; use dried spices.
- Add some heat. Want to make this hash spicy? Mix in your favorite hot pepper spices like dried chili powder, cayenne pepper, red pepper flakes, or harissa seasoning, or add fresh peppers such as jalapeños and/or serrano peppers.
- Switch around the seasonings. Add smoked paprika, cumin, coriander, Aleppo pepper, cinnamon, oregano, fennel seeds, herbs de Provence, onion powder and/or garlic powder.
- Amp up the flavor, texture and nutrition value. Throw in freshly chopped apple, unsweetened cranberries, Brussels sprouts, zucchini, celery, mushrooms, leeks, lentils, eggplant, kale, carrots and/or red bell pepper.
- Make it a heartier meal by topping it off with extra yumminess. With a few simple modifications, you can transform this side dish into a fast, complete meal. Add fried (or baked) eggs, fresh avocado, or sautéed spinach and/or kale. Garnish with cilantro, parsley, and/or green onions/chives.
Follow the recipe below as a general guide, put your own spin on it if you wish, and get ready for a great start to your day!
Sweet Potato Hash with Pork (and Eggs) [Paleo and Whole30] Recipe
It’s time to dive into the ultimate paleo comfort breakfast food. I present to you my paleo and Whole30 compliant sweet potato hash with ground pork (and eggs) recipe. Go ahead, make this today. You’ll be happy you did!
- 1 large onion, sliced
- 3 tablespoons of organic olive oil or avocado oil
- ½ tablespoon of grass-fed ghee, or fat of choice
- ½-1 pound of ground pork
- 2 large sweet potatoes/yams
- 3 tablespoons fresh rosemary, finely minced
- 3 tablespoons fresh thyme, finely minced
- Sea salt and freshly ground black pepper, for taste
- 3 large eggs (optional)
- Sea salt
- Freshly ground black pepper
- Garnish such as chopped green onions, chives, parsley, cilantro, avocado, etc.
- Preheat oven to 410 degrees F and line a baking sheet with parchment paper.
- Heat one tablespoon of olive oil and the ghee in a skillet over medium heat.
- Add the onions and sprinkle with salt.
- Lower the heat slightly and cook onions, stirring occasionally and lowering the heat further if they seem to be burning, until they are brown and caramelized, about 30 minutes.
- While the onions are cooking, peel the sweet potatoes and chop into bite-size pieces/cubes.
- Place sweet potatoes into a large bowl with the remaining two tablespoons of olive (or avocado) oil, rosemary and thyme.
- In a separate skillet, cook the ground pork until browned, stirring occasionally and chopping it up into fine crumbles with a spatula, about 10 minutes.
- Drain away any excess pork fat.
- Add the cooked onions and pork to the bowl with the sweet potatoes.
- Toss sweet potato mixture gently and season with salt and pepper (and any other spices you wish to add).
- Spread the sweet potato mixture evenly onto the prepared baking sheet.
- Roast sweet potato mixture for 30-35 minutes, or until the potatoes are soft and browned.
- Either refrigerate overnight at this point or proceed to the next step.
- Spread a thin layer of the sweet potato hash onto a baking dish, such as a cast iron skillet.
- Make three small wells ("nests") in the sweet potatoes and crack an egg into each well.
- Season eggs and sweet potatoes lightly with salt and pepper.
- Bake at 425 degrees, 10-20 minutes, or until the sweet potatoes are hot and the eggs are set and baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)
- Serve immediately, with the garnish of your choice.
Storage: The leftover sweet potato hash can be stored in an airtight container in the refrigerator for up to 4 days.
- What do you think of this sweet potato hash recipe? Delicious, right?!