The post Sweet Potato Breakfast Hash Recipe [Paleo, AIP, Gluten-Free] appeared first on Paleo Flourish Magazine.
This breakfast recipe is a fantastic way to use any leftover meats from the night before. It’s also a great opportunity to add in your favorite herbs. I used leftover beef when I made this, but it would work with leftover turkey, chicken, or ham. So, remember this recipe for the morning after Christmas dinner!
This recipe is pretty easy to make – the sweet potato and zucchini add a sweet touch to the dish, and adding in your favorite herbs will enable you to customize this recipe to suit your tastes (as well as what you have handy). I used fresh thyme when I made it, but rosemary, cilantro, basil, and parsley.
- 1 sweet potato, shredded
- 1 cup leftover meat, shredded (approx. 6 oz)
- 1 Tablespoon (2 g) fresh thyme leaves, finely chopped (or use 1 tsp (1 g) dried thyme or use other herbs of your choosing)
- 1 Tablespoons (15 ml) coconut oil for cooking
- Salt to taste