Breakfast is my favorite meal of the day.. specifically, brunch on the weekend!

Reason being, I usually enjoy my 80/20 reward day from Friday evening to Saturday evening (and sometimes i’ll throw in a Sunday brunch if I’m living dangerously), where I’ll eat some of my favorite breakfast foods.  During the week, the 80 in 80/20 usually consists of a BioTransformation Shake for breakfast as it’s fast, gives me satiety and loaded with the best nutrition for my day.  But when the weekend comes around, that 20 in 80/20 I’m digging into to some of my favorite breakfast grub!

What kind of grub?

A reward day breakfast for me usually consist of pancakes, homemade frittatas with some Ezekial toast & pastured butter, eggs benedict, or a homemade hash of some sort – all some of my favorites.

This particular recipe is one of my go-to hash creations encompassing fresh local, organic ingredients and tons of flavor.. while actually keeping it pretty clean with an “anything goes” reward day.  This hash is paleo-friendly, vegetarian-friendly option, gluten-free, dairy-free and 100% real food.

Ingredients

1 large sweet potato, sliced into 1/8th to 1/4th inch size pieces (see picture above)

1/2 medium onion, sliced

6 cloves garlic, chopped (I like a lot of garlic)

1 teaspoon fresh thyme, chopped

1 teaspoon fresh oregano, chopped

1 teaspoon fresh sage, chopped

2-3 slices pastured bacon (optional if you want to keep it vegetarian)

Pink salt & pepper to taste

Kitchen Notes:

1. Herbs:  most all herbs go great in a hash.. others such as finely chopped rosemary, dill, basil, etc. would be tasty.

2. Serving:  Depending on how many you’re making this for, figure one good size sweet potato works for 2-3 people.. so adjust your ingredients from there.  You can see in the picture below what everything looks like in the pan when its done.

Directions

1.  If you’re using pastured bacon, start by getting these sizzling in a medium heat pan.  Once cooked to your liking, remove to the side and keep that bacon fat in the pan.

Note: If you’re using a clean, pastured organic source for your bacon, the fat is beautiful and loaded with flavor.  If you’re using a factory farmed conventional source, throw out the fat as fat stores toxins in animals (as well as us). A factory farmed animal in general lives a stressed life, given unnatural diet, treated inhumanely, and administered drugs, antibiotics, and growth hormones… all of which is toxic to the animal and fattens them up for the eventual scale.  Those toxins bio-accumulate in the animals fat, which we then eat. Remember, sick toxic cells never equals a healthy body (us!). You are what you eat.. and you are what they ate.

2.  Turn your heat to low-medium and add your onion and sweet potato to your pan.  If you did not use bacon or do not want to use the bacon fat, use a tablespoon of grass-fed ghee, coconut oil or olive oil.  With your spatula, mix everything around and get it coated.  Cover with a lid.

3.  After 5 minutes, stir in your garlic

4. After another 5 minutes, taste one of your sweet potato pieces if it’s soft and cooked through.  If so, turn the heat off, add your bacon (chop it into pieces), herbs and any spices & seasoning like pink salt & pepper to your pan.  Mix everything really well and let it marry for about a minute or so. 

Sprinkle with any extra fresh herbs you want.  Pictured above I had some purple basil leaves and flowers from one of my basil plants I used on the entire platter.

Serve your hash with some over-easy eggs, scrambled eggs (you can even scramble eggs into it), a frittata.. whatever you would like.  I did these with over-easy pastured eggs with those runny orange yolks.  If you do it like that, for each serving, take a generous scoop of your hash and put it on the center of your plate.  Add your eggs to the top that way when you break into the yolks your hash gets that highly nutritious yolk on it.

Enjoy!