Sweet Potatoes with Hamburger Breakfast Recipe
** Guest Post from Morgan Paris Fitness**
“What should I eat for breakfast?” AKA – the most common question I receive from clients who are just starting their Paleo journey. This warm and savory dish with a hint of sweetness from the sweet potatoes makes for a great start to many of my days. With grains and dairy out of the question, most people are not sure what they will do without their standard breakfast of cereal with milk or yogurt.
And I don’t blame them! This is a common hurdle for people making the lifestyle change because most traditional breakfast foods don’t fit into the Paleo template. So I wanted to share this extremely versatile recipe for Sweet Potato Hash to help you see that breakfast can still be really yummy, even without ham, cheese and egg sandwiches. 🙂
One of the reasons I started making this recipe was the fact that I was eating according to the Paleo Autoimmune Protocol to help relieve some of my autoimmune symptoms. One of the foods to avoid in this diet is eggs. At first, that seemed to take away even more options for breakfast but I soon realized that it actually expanded my options – I could eat all sorts of things outside of the traditional breakfast choices! So thanks to the Autoimmune protocol, this delicious recipe was born.
And in fact, although the base of this recipe is the sweet potatoes and ground beef, you can add in as many different kinds of vegetables as you want (I use mushrooms and spinach most often) and experiment with the type of protein as well. I also love using ground turkey thigh and ground lamb. It’s fun to experiment with flavors and textures!
“Let’s Cook”, as Tom says!
Sweet Potatoes with Hamburger Recipe with Step by Step Images
Ingredients
- 1 medium sized sweet potato
- 8 ounces white mushrooms
- 1 pound grass fed hamburger
- 3 handfuls (or more) spinach
- Salt and Pepper to taste
Sponsored By:
Tallulah’s in Columbia, Missouri
Breakfast Hash – Sweet Potatoes and Beef Burger
1. Place hamburger into a skillet over medium heat to lightly brown. Once browned, remove hamburger onto a plate.
2. Scrub sweet potatoes and clean any other veggies. Slice sweet potatoes into 1/2 inch by 1 inch pieces. Slice mushrooms into 1/2 inch slices.
3. Place sweet potatoes in warm skillet after removing the hamburger. Don’t worry about cleaning the pan in between, the oil and drippings from the hamburger will provide a wonderful richness to the sweet potatoes. Add about 1/4-1/2 cup of water to the pan and cover. Cook over medium heat for 5-7 minutes or until the sweet potatoes begin to soften. Remove the lid and continue cooking until the water evaporates and sweet potatoes begin to caramelize.
4. Return the hamburger to the pan along with spinach and mushrooms. Stir together and cook over medium heat until the spinach is wilted and mushrooms soften. Feel free to add as much spinach as will fit in your pan, it will cook down dramatically. You can never have enough green stuff!
Let’s Eat!
Sweet Potato Hash – Guest Post from Morgan Paris Fitness
Warm and savory dish with a hint of sweetness from the sweet potatoes makes for a great start to many of my days.
- 1 medium sized sweet potato
- 8 ounces white mushrooms
- 1 pound grass fed hamburger
- 3 handfuls (or more spinach)
- Salt and Pepper to taste
- Place hamburger into a skillet over medium heat to lightly brown. Once browned, remove hamburger onto a plate.
- Scrub sweet potatoes with a veggie brush. Slice sweet potatoes into 1/2 inch by 1 inch pieces. Slice mushrooms into 1/2 inch slices.
- Place sweet potatoes in warm skillet after removing the hamburger. Don’t worry about cleaning the pan in between, the oil and drippings from the hamburger will provide a wonderful richness to the sweet potatoes. Add about 1/4-1/2 cup of water to the pan and cover. Cook over medium heat for 5-7 minutes or until the sweet potatoes begin to soften. Remove the lid and continue cooking until the water evaporates and sweet potatoes begin to caramelize.
- Return the hamburger to the pan along with spinach and mushrooms. Stir together and cook over medium heat until the spinach is wilted and mushrooms soften. Feel free to add as much spinach as will fit in your pan, it will cook down dramatically. You can never have enough green stuff!
- Let’s Eat!
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