Sweet potatoes are my tuber of choice, and I welcome them with open arms. Though the paleo diet is partly characterized by its low carb nature, carbs in the form of real food, like in a nutrient-dense sweet potato, are A-OK.
If you're looking for a good breakfast alternative, give this sweet potato hash a try. So good! The photograph below shows a white sweet potato (my favorite), but this obviously works with a yam (what most people consider a traditional "orange" sweet potato).
Side note - I typically shred my SP for this hash, but if you're feeling lazy, you can also cube the SP for more of a "home fry" hash brown.
- 1 small sweet potato
- 1 tbsp fat of choice (bacon grease, grass-fed butter, ghee, duck fat, coconut oil, etc...)
- 2-3 eggs
- Optional: avocado, bacon or sausage (better yet, all three!)
- Peel your sweet potato. Using a cheese grater, completely grate your sweet potato into a wide mouthed bowl. OR if you have a food processor that shreds well or has a shredding attachment, that will be easiest....that's just out of my pay grade so I stick to the peasant way of using a cheese grater :)
- If using bacon or sausage, cook your protein until done and set aside.
- In a medium to large skillet over medium-high heat, warm your fat. Toss the grated sweet potato into the skillet and let sit for about 3 minutes, untouched. Flip the sweet potato shreds around so they're mostly flipped and let sit another 3 minutes. From here, continue to cook them until you reach your desired consistency. I like my hash crispy, so I keep the sweet potato in the skillet for about 10 minutes total.
- Remove sweet potato to a bowl and use the leftover grease to fry your egg. Crack your eggs and let sit until the whites have set and the yolks areat your preferred runniness. You can also scramble the eggs if you don't like 'em sunny side up (in which case I am judging you).
- Add eggs on top of your sweet potato hash bowl and add your optional toppings! I like adding avocado, bacon and hot sauce. Nom nom nom.