Paleo Breakfast Hash with Rosemary

I love the combo of Potato and Eggs. So for a wonderful breakfast, I give you this Paleo Breakfast Hash. Simple name, I know. But it’s a simple dish! 

So old-school Paleo used to say no potatoes. But then they got accepted back into the Ok-list, and I couldn’t be happier. If you want to make this dish with white sweet potatoes, that will work too! I personally used Yukon Gold Potatoes, which I find incredibly delicious! Random fact- Yukon Gold Potatoes were bred in Canada in 1966. Not too long ago! 

This dish is relatively easy to make, but it does require some chopping time! You want to chop the Yukon potatoes, green bell pepper, and onion about the same size! You could get away with making the potato a bit larger if you prefer it bigger. First you are going to cook the green bell and onion in olive oil until translucent, then you will add the potatoes to the pan until a bit crispy. Then you make “wells” in your hash, basically making an area to crack your eggs, so that your eggs will touch the bottom of the cast iron skillet. Lastly you place the whole skillet in the oven! (Full directions at the bottom)

This is the dried rosemary that I use. Amazon definitely has the best price.

I made this with 2 eggs, but next time I would use 4! The servings size of potatoes is about 3-4 servings, so I think 4 eggs would be appropriate. I hope you enjoy this recipe! Comment below to tell me how YOU make a Paleo Breakfast Hash. 

Paleo Breakfast Hash

2015-11-30 13:38:17

Serves 3

Write a review

Save Recipe

Print

Ingredients

1. 1 green bell pepper, chopped
2. 1 medium yellow onion, chopped
3. 1.25 lbs Yukon Gold potatoes, cubed
4. 1 Tablespoon dried rosemary
5. 2-4 eggs
6. Olive oil or coconut oil, for cooking
7. Salt and pepper, to taste

Instructions

1. Preheat the oven to 400 F.
2. Cover cast iron skillet with olive oil and turn heat to medium. When warmed, add chopped green bell pepper and onion. Cook until the onion begins to look translucent, stirring occasionally.
3. Add potatoes, rosemary, salt and pepper to the pan. If necessary add more oil here. Cook until the potatoes are crispy, about 5 minutes. They may still be firm in the middle, but they will finish cooking in the oven.
4. Remove skillet from heat and make 2-4 "wells" in your hash, to allow room to place the eggs. Crack one egg in each well.
5. Place the skillet in the oven and cook for 10-15 minutes, depending on how you like your yolk. 10 for a runny yolk, and 15 for a hard yolk.
6. Serve hot!

Dr. Monica Bravo https://drmonicabravo.com/