Paleo Hash Recipes
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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- Preheat your oven to 425 degrees F. Arrange Brussels sprouts and mushrooms on a sheet pan in a single layer, drizzle with the olive oil and sprinkle with salt and pepper. Sprinkle onions over the top, then arrange bacon pieces evenly over veggies.
- Roast in the preheated oven for 15 mins, then sprinkle with the garlic and gently stir. Roast another 10 mins or until bacon is crisp and veggies soft, then remove from oven.
- Make small spaces in the hash for each egg, crack one at a time gently into a space, careful not to “break” the yolk (although if it breaks, it’s still fine!). Sprinkle everything bagel seasoning and crushed red pepper over eggs, bacon, and veggies as desired.
- Return sheet pan to oven and bake another 5-10 mins or until eggs are cooked to preference. For me this was 7 mins for firm whites and soft yolks. Remove from oven and serve immediately. Enjoy!
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