This is my “go to” breakfast for the weekdays.  I make a large batch of it upon the weekend or Monday mornings and have it every morning for breakfast when I have to be out the door for work.  I will talk you through it here with photos if you are interested in making it, too.  It is paleo and gluten free.  I eat it with an egg on top most days.

 

 

I use 20 ounces of a ground meat (chicken, pork, or turkey)

one medium sweet potato

(you could also use carrots or butternut squash),

a large gala apple

but you can use whatever kind of apple you like,

1 tsp cinnamon 

salt to taste

pepper to taste

 1/2 tsp ground nutmeg

I also add a green vegetable most weeks but don’t have that available for today.

For the green veg I use spinach or chopped Brussel sprouts typically.  I use about 8 to 10 Brussel Sprouts or about 2 cups spinach chopped, stems removed and sauteed.

The first thing I do is preheat my cast iron pot that I make it in.

Never add oil to a cold surface when cooking.

You want cold oil on a heated surface.

Here is the pot I use and I am using olive oil for this batch

but I also use coconut oil when I feel like it, too.

While the meat is browning I chop the sweet potatoes.

You see that I use my knife to peel my potatoes

but if you really prefer a peeler then do that.

I do a smaller cube on mine so they cook really quickly.

You could also grate them if you like.

Here they are cubed and ready to go in

Once the meat is browned I add the sweet potato.

I add about 1/2 cup water at this point to kind

of “steam” the potatoes to cook them faster.

Let that cook and simmer and cut your apple while it cooks.

Again, cut smaller pieces to cook quickly.

They soften nicely in this recipe.

Finished apple ready to go in…

Add the apple in and continue to stir and let simmer.

I would then proceed to add the green veg if you are doing that.

I chop everything into smaller bits to be stirred throughout.

Once all the meat, veg and apple are in then you can add the seasonings.

I add cinnamon to taste, salt, pepper and then grate some nutmeg in.

I use a really cool little nutmeg grater from Microplane.

Stir and simmer until all the veg and apple are soft and well incorporated.

About 1 cup of the hash is a serving.

I usually cook an egg sunny side up and add it on top for extra protein.

I love that I can cook this ahead and then just warm what I need each morning.

It is great for batch cooking sessions.

I hope you will try this one.

Let me know how it goes if you do.

Do you have a “go to” breakfast dish you eat often?

A more recent batch I made used ground chicken with white sweet potatoes, gala apples and Brussel sprouts and I have been adding avocado when I am ready to eat it… take a look.  This is a great paleo breakfast… leave off the egg for a safe AIP breakfast.