Paleo Breakfast Hash

Salty, caramelized pancetta and sweet potatoes make this hash a super tasty addition to your breakfast routine.

The sweet potatoes in this breakfast hash will give you a nice chunk of healthy carbs to start your morning off right. This recipe makes enough to eat all week – or just enough to make for a fancy lunch with friends. It calls for 6 eggs but keep in mind that you can always add more eggs if you want to have more protein.

If this is not a bowl of the perfect breakfast, I don’t know what is!

Remember Beast Bowls are Flexible

My goal is to get you to look at the components of each Beast Bowl as their own part.

Each component of the Beast Bowl can be adjusted to meet your nutritional needs. Adjust the number of eggs to get the right amount of protein. I usually have 2 eggs – no egg whites here. The yolk contains all the healthy fat! Not to mention, if you cook them perfectly the runny yolks are like a magic sauce. Each egg adds about 6 grams of protein and 4 grams of fat.

The perfect combination of salt and sweet – plus is it packed with nutrition to fuel your day!

My other goal is to convince you to eat real food and stop worrying about every single calorie

I want you to understand the health benefits of eating real food and listening to your body instead of stressing over every macro that crosses you lips. Most of us we just need to find some balance and learn how to eat when we are hungry and stop when we have had enough. And as part of that, choose foods that nourish us. That’s not so hard, is it?

If you like hash you should check out my duck hash. It’s one of my favorites – and one of the first recipes I did right here on Foodology Geek.

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Paleo Breakfast Hash

1 lb pancetta (diced)
2 lb sweet potatoes (diced)
1 onion (diced)
1 red pepper (diced)
6 eggs
2 tbsp parsley

Dice pancetta and brown pancetta over medium heat heavy bottomed skillet.
Remove pancetta and set aside, reserve grease.
Add diced sweet potatoes to grease and brown. Add a little black pepper.
Add onions and red peppers to the pan. Cook until soft.
Adjust seasoning with salt and pepper. NOTE: The saltiness of pancetta varies from brand to brand. Taste what you have before salting to see if it needs more salt.
Reduce heat to low.
Use a large spoon to create 6 spaces in the potatoes that you will add the eggs to. Try to space them out evenly.
Crack each egg and adding it into one of the spaces.
Cover the pan and cook on low until the eggs are just set.