Start the morning off right by whipping up this quick and easy (and incredibly filling) Paleo Eggs & Hash.
Wowza! What a weekend we had! To all my friends in the North Atlantic, I hope you survived the snowpocalypse (though I suppose if you’re reading this that means you did survive). NYC got slammed with just under 30 inches. Jonas, why couldn’t you have come on a weekday, huh? Snow days are so much more fun when you get a day off work.
Oh well! I still whipped myself up a nice, snow day appropriate breakfast of warm Cinnamon Bulletproof Coffee and this delicious Paleo Eggs & Hash!
I’ve been doing the strict paleo thing for just under 2 weeks now, and have to say – I’m feeling great! I’ve experienced little to no bloating, my (erherm) bathroom schedule is much more regular and, uh, smooth (that’s really the only way to describe it haha) and I’m sleeping pretty well! I haven’t experimented with how the diet effects my running yet since I’ve taken a few days off after Dopey (did you catch my 4 part recap?), but I’ve been feeling great during my CrossFit sessions. I plan on getting back into running gear this week, so I’ll be sure to fill you in when I give a full update at the end of the 30 days. Right now, I have high hopes that this way of eating is the right thing for me!
So anyway, back to the recipe. Yes, this is a hash, which means it contains potatoes. Some people are on the fence about whether or not white potatoes are paleo since they are starchy and high in carbs. I’m of the mindset that they came from the earth and are a whole food. Therefore, they are ok to have. You can always substitute sweet potatoes, which are definitely paleo-approved, but let the paleo police arrest me if they will.
Anywho, I took a shortcut with this recipe by using pre-grated frozen potatoes from Trader Joe’s. You can, of course, grate fresh potatoes. It will take you all of 2 minutes longer, which you’ll actually probably make up for considering those potatoes won’t have to defrost before starting to actually cook.
Once you have your grated potatoes, this dish should take less than 10 minutes to make. Easy. Peasy. For sheezy. (Don’t judge me.)
- 1/2 Tbsp olive oil
- 3/4 cup grated potatoes (I used frozen from Trader Joe's)
- 1/4 cup bell pepper, diced
- 1/4 cup onion, diced
- 1 egg
- salt and pepper to taste
- Heat olive oil in a pan over medium heat.
- Add potatoes and allow to cook for a 2 minutes, stirring frequently.
- Add onion and bell pepper and continue to cook until both onions and peppers are soft and potatoes start to brown (3-5 minutes).
- Remove from heat and season with salt and pepper.
- As the potatoes cool, cook your egg as desired (I enjoyed mine over easy).
- Place egg over the hash, sprinkle with salt and pepper and serve.
What’s your favorite weekend breakfast dish?
White potatoes – paleo or not paleo?
This post is linked up with Meatless Mondays.