We’ve all heard that breakfast is the most important meal of the day, but sometimes I want a lazy morning that doesn’t require a lot of time in the kitchen. I also know I truly do feel my best when I make time for a nutritious meal to start my day. I love the sweet stuff, like pancakes and scones, but if I skip out on the protein and vegetables, it sends my blood sugar swinging for the rest of the day. So I give you a lazy breakfast hash!
I have to admit, when I first began the Paleo Autoimmune Protocol (AIP), breakfast was so hard to navigate. We have become so conditioned that breakfast is full of bread and cereal, that vegetables are often overlooked. Most breakfast plates in the standard American diet simply do not even include veggies, and mine was no different until going paleo. But once eggs and nightshades are off the table, it was really daunting!
It can feel odd at first to be eating a plate of veggies, protein, and healthy fat, instead of a bagel and cream cheese. But I have come to appreciate the freedom that comes with shifting my mindset that breakfast can include anything! That being said, this hash reminds me of a more traditional hash, just with extra veggies thrown in!
So here is one of my favorite, simple breakfasts to throw together, and it’s delicious and savory! Even my preschooler approves! It is also a great meal prep recipe to make ahead and enjoy for breakfast throughout the week, or for lunch or dinner, too. It doubles well if you have a big enough skillet!
Serves: 4 people
Lazy Breakfast Hash Ingredients
- 1 package of bacon (I recommend Pederson’s for an AIP or Whole30 compliant option)
- 1 large sweet potato*
- 1 zucchini
- 1 cup of spinach
- 1 lemon
- 1 Tbs. dried chives
- Sea salt to taste
- Dash of garlic powder
Instructions
- Pan fry 1 package of bacon over medium-high heat and set the bacon aside on paper towels to cool. Leave grease in the pan.
- While the bacon cooks, peel the sweet potato and shred in the food processor (or shred yourself). Repeat with zucchini.
- Once the bacon is removed, add the sweet potato and zucchini to the hot pan with bacon grease. Let the veggies cook for about 5-8 minutes then flip everything over and cook for 5-8 more minutes, or until the desired doneness. I allow mine to brown and crisp just a little bit (like hash browns).
- While it cooks, add the sea salt, garlic powder, chives, and juice of half the lemon.
- Turn heat to medium-low and add spinach and cook for a few more minutes, only until wilted.
- Meanwhile, chop the bacon.
- Plate and add crumbled bacon (I add 2-3 pieces to my plate and we snack on the rest or save it for leftovers). Add more bacon to your liking.
- Squeeze the other half of the lemon juice over the top if desired. Enjoy!
- Store leftovers in a glass container in the fridge for several days.
* If you want to stretch out the recipe without fully doubling it, you can add a second sweet potato.
Did you make this recipe? Comment below or tag @simplywholesomeroots on Instagram and hashtag it #simplywholesomeroots . If you enjoyed this recipe, try my nightshade free breakfast sausage or paleo chocolate chip banana muffins.
If you enjoyed this post and want more recipes and tips on how to simplify your healthy lifestyle for a wholesome, rooted home click here to join my newsletter. You will be the first to know about new posts and get access to bonus content exclusively created for my Simply Wholesome Roots community. And I have a welcome gift for you, too!
Comments are closed