Sweet potato hash makes having a healthy, grain-free breakfast a snap. It is extremely versatile; literally hundreds of combinations can be made with a little imagination.
In this version, I seasoned up my shredded sweet potatoes with:
- Garlic powder
- Onion powder
- Sea salt
- Ground black pepper
I sautéed the seasoned potatoes in avocado oil over medium high heat for about 5 minutes then threw in a little over a cup of leftover cooked meat and vegetables from last nights dinner – organic, grass-fed ground beef, local sweet sausage, carrots, celery, sweet Vidalia onion, and kale. Allow to brown on both sides.
Whenever possible, I love to make extra portions to save for other meals. Leftovers are the best for throwing together healthy, tasty, and nutritionally diverse meals in a pinch. Stretching ingredients also stretches your dollars! Everyone likes to save those.
Do you have a favorite sweet potato hash recipe? I bet you can come up with lots of possibilities!