Sweet Potato Hash

Sweet Potato HashPeople of then ask me what do I eat for breakfast.  Being allergic to eggs, wheat and dairy takes most breakfast options off the table.  Add in no refined sugar and there seems to be no more traditional breakfast choices left.  The key I have found is instead of focusing on what I can no longer enjoy and trying to find replacements, focus on whole ingredients that are naturally free of allergens. 

I have a few breakfast options that I rotate through.  They are quick and easy to make and taste delicious.

  • Fried plantains
  • Fried breadfruit
  • Flatbread
  • Oatmeal

I also make some version of this hash from the Whole Life Nutrition Blog.  I normally do potatoes + beans+ greens and call it a day. 

This time I decided to go a little more fancy. A neighbor gave us my favorite type of sweet potato: red skin and whie insides.  I prefer these more than the ones with yellow insides.  Normally I would have these as a side, boiled and served with the protein of the day.  However, I decided it was time for breakfast hash.  Here’s what I came up with.IMG-20140117-00741_1389969706578_n

(Serves 4)

1 large sweet potato
1 cup frozen mixed vegetables

2 cloves of garlic
1 tbsp ground sesame seeds
2 tbsp olive oil
1/2  tsp salt


  1. Peel and chop potato.
  2. Peel and crush garlic.
  3. Heat oil in a large skillet or saucepan.
  4. Add garlic.
  5. Add potatoes and stir occasionally.
  6. When potatoes begin to soften add vegetables and salt.
  7. Hash is ready when vegetables and potatoes are cooked through.
  8. Sprinkle with ground sesame seeds.
  9. Serve and enjoy!

Sweet Potato Hash

What are your favorite breakfast treats?



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