PALEO HASH
I was craving a hash and decided to throw together something that was paleo-friendly. The sweet potatoes in this give it a touch of sweetness, the chorizo gives it a flavorful punch, and the egg tops this dish off perfectly! It is an easy dish to choose different veggies and make it your own! Have fun with it!
Provided by Tonna Jacobson
Categories 100+ Breakfast and Brunch Recipes
Time 45m
Yield 5
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir chicken sausage and chorizo sausage in the hot oil until browned and cooked through, about 10 minutes. Drain excess grease.
- Stir sweet potato, garlic powder, cayenne pepper, salt, and pepper into sausage mixture; add chicken broth and simmer, adding more chicken broth if mixture gets too dry, until sweet potato is tender, 10 to 15 minutes. Mix zucchini and spinach into sweet potato-sausage mixture and simmer until zucchini is tender, 5 to 10 minutes. Drain excess liquid.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Poach the egg until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove egg from the water with a slotted spoon.
- Top sweet potato-sausage mixture with poached egg.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 24.5 g, Cholesterol 113.7 mg, Fat 20.6 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 6.4 g, Sodium 1280.1 mg, Sugar 6.6 g
KETO CAULIFLOWER HASH BROWNS RECIPE
Steps:
- Microwave the riced cauliflower for 2-3 minutes, until tender. (Alternatively, you can steam it.) Set aside to cool.
- Meanwhile, whisk together the shredded onion, golden flaxseed meal, garlic salt, egg, and one egg white in a large bowl.
- When the riced cauliflower is cool enough to handle, wrap it in a cheesecloth or towel. Squeeze tightly over the sink to drain as much moisture as possible. (I drained more than a cup of liquid.)
- Stir the cauliflower into the bowl with the other ingredients. If it doesn't stick together well when trying to form a patty (i.e. if your head of cauliflower was very large), add another egg white.
- Heat oil in a skillet over medium heat. Drop tablespoonfuls of the cauliflower mixture onto the pan and press down with a spatula to form hash brown patties. Cook for 2-4 minutes, until the bottom is browned, then flip and repeat for 2-4 minutes on the other side. Repeat with the remaining cauliflower mixture.
Nutrition Facts : Calories 144 kcal, Carbohydrate 10.1 g, Protein 6 g, Fat 10 g, SaturatedFat 0.1 g, Sodium 306.2 mg, Fiber 4.3 g, Sugar 3.7 g, ServingSize 1 serving
PALEO BREAKFAST VEGGIE HASH WITH EGGS
A great way to get your veggies at breakfast. A very fulfilling, tasty and healthy breakfast that fits in with the Paleo lifetstyle.You can substitute the squash with whatever vegetables you have handy or in the freezer. If you are trying for low-fat you can also use less butter and olive oil. The tomatoes add a sweet pop to the hash, I used mini heirloom tomatoes. I recommend grass-fed butter like Kerrygold brand.This was served with some turkey bacon. Nom, nom nom...
Provided by Maycat
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat large non-stick skillet over medium heat. Add olive oil and butter to pan. Add garlic and onion and saute for 2 minutes, then add chopped squash or your favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 5-minutes or until almost compete.
- At this point add salt and pepper, then add tomatoes and spinach and cook until spinach wilts. Drain well before plating.
- While finishing this prepare eggs to your liking (I like over medium as this is easiest) in another pan.
- To serve, drained hash mixture to and then add to individual plates. On top of hash add 2 cooked eggs per person.
- This is nice served with a side of bacon, and some avocado.
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- For this recipe, you’ll brown the meat separately from the potatoes, I like to do this in two skillets side by side, but you can also use the same one, browning the meat first and setting it aside.
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- Heat the oil in a large skillet with a lid over medium-high heat. Crumble in the breakfast sausage and add the onion. Cook, stirring occasionally, until the onion is tender, and the sausage is no longer pink, about 5 minutes. Add the cauliflower, bell pepper, garlic powder, 1 teaspoon of salt, and the pepper. Stir to combine, lower the heat to medium, and cover the pan. Let cook until the cauliflower and bell pepper are tender, about 8 minutes.
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4.6/5 (5)Category Main CourseCuisine AmericanTotal Time 35 mins
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