Easy Delicious Paleo Breakfast Hash
Adapted from PaleOMG: http://paleomg.com/easy-delicious-breakfast-hash/
Being Filipino I grew up eating corned beef hash – also known as carne norte. Sounds so fancy, doesn’t it? But if you grew up in a Filipino household, you know what I’m talking about: the corned beef comes in a can and has a special key to open it. I would always manage to screw up opening the can and I’d somehow get the key stuck halfway through as I was twisting the small strip of tin.
But in any event, the can would eventually open.
And when it would, the corned beef would join the onions, garlic, and tomato already sautéing in the pan. When the carne norte was done cooking, it would find its place on a plate with a beautifully fried egg or two and a mound of white rice.
It’s been years since I’ve had carne norte and I’m seriously drooling just thinking about it. It’s one of those things I wish I could eat every day, but I would need to chase it down with some Lipitor. I don’t think my local CVS has enough to sustain me.
I came across Juli Bauer’s, of PaleOMG, Easy Delicious Breakfast Hash, and thought it might be a healthier, less-processed, alternative. Granted, there is no replacement for corned beef out of a can and its special key, but this hash is so flavorful and filling I don’t feel like I’m making a sacrifice when it comes to flavor. Plus the colors of the sweet potato, poblano pepper, and baby portobello mushrooms look so pretty as you mix them all together you can’t help but smile as you assemble the hash. Or maybe you’re smiling because you’re like me and when you think of something funny you smile or laugh by yourself, hoping someone doesn’t catch you. Or maybe you’re just smiling because you’re delirious with hunger.
I used to microwave scrambled eggs at work, but when I wanted a little more variety (and a less barf-worthy breakfast), I would make this hash as part of my meal prep for the week. I would just undercook the egg a little so that when I went to heat it up at work the microwave would finish cooking it.
This hash would also be great for dinner, especially if you’re like me and like breakfast no matter what time of day it is. And especially if eggs are involved. And speaking of eggs, I love making the eggs in this hash over-easy because there is nothing like breaking the yolk and having it slowly drip and seep into the hash. Whew. Little light headed just thinking about it. I think I might just need a cigarette right now – and I don’t even smoke.
Also, if you prefer to have this meatless and leave out the bacon and chicken sausage it will be just as good. I speak from experience, not because I didn’t want the meat in it, but because I didn’t have the bacon and chicken sausage on hand one time. And yes, I was too lazy to run out and get the missing ingredients.
If you’re lucky enough to have a Trader Joe’s near you, you can get the chicken sausage there, which is fully-cooked. I used their Sweet Italian Style Chicken Sausage here. And thanks to their sample table, I recently tried their Roasted Garlic Chicken Sausage and it was amazing. I came this close to being that person that goes back for seconds. And if you are that person, I am not casting judgment. Just props and admiration.
- 4 slices of bacon, diced
- 1 poblano pepper, diced (for little to no heat remove seeds and ribs)
- ¼ yellow onion, diced
- 1 large sweet potato, shredded (shredding in a food processes makes life so easy!)
- 5-6 baby portobello mushrooms, sliced
- 2 chicken Italian sausage links (preferably, pre-cooked), diced
- 1 teaspoon garlic powder
- ¼ teaspoon smoked paprika
- salt and pepper, to taste
- 4 eggs
- Place a large skillet over medium-high heat, preferably non-stick. But if you don’t have a large enough non-stick skillet like me you’ll be just fine.
- Add diced bacon to the pan and cook until the fat seeps out and the bacon begins to brown. (If you’re not using bacon use with a cooking fat of your choice, like grapeseed oil or coconut oil.)
- Once bacon is half way cooked, add the diced poblano pepper, yellow onion, and sweet potato and mix together. (If you’re not using a non-sick pan turn heat down to medium.) Cover to help steam the sweet potato and cook it quicker.
- After about 6-8 minutes of cooking, add in the mushrooms and chicken sausage along with the garlic powder, smoked paprika, and salt and pepper. Mix well, cover again and let cook for about 7-9 minutes, being sure to mix around to keep from sticking to the bottom of the pan.
- Once everything is nice and toasty, use a spoon to press four spots into your hash mixture, crack an egg into each spot, then add about a tablespoon of water to the pan and cover to help steam the eggs.
- Let steam until eggs are cooked to preference. (As you might know, I like it over-easy.)