For two full years prior to starting AIP I had 2 eggs on a piece of whole grain toast for breakfast. Every day, the same thing. So when I found out I couldn’t have eggs OR toast for breakfast, I honestly didn’t really know what to do with myself. It just seemed so unnatural to have a bunch of vegetables for breakfast, especially if they were not topped with an egg.
Luckily I’ve gotten used to this new way of living, partially in thanks to the use of sweet potato hash and maple syrup. The other issue I had was that I don’t have a lot of time in the mornings, since getting my three year old ready is a 12 hour affair shoved into 45 minutes. It’s so easy to roast these on a sheet pan in bulk at the beginning of the week, and then pan fry them in bacon or sausage grease each morning to add a little crunch as well as warm them up. I like to use white sweet potatoes since they bake a bit faster and I find them sweeter than the standard, but you can use any kind that you like. You also are welcome to add additional vegetables. I’ve included zucchini in this recipe and it was delicious! Making a healthy, clean breakfast in under 5 minutes? Everyone wins.
Total Time: 30 minutes
Hands on Time: 10 minutes
4 white sweet potatoes, cubed
2 T olive oil or avocado oil
8oz (1 container) of sliced mushrooms
2t garlic powder
3 sprigs of rosemary
3 T maple syrup
- Preheat oven to 400 and line sheet pan with parchment paper or foil
- Toss chopped potatoes in oil, salt, and garlic powder, then spread evenly on baking sheet. It’s best if it’s all one layer so can cook evenly and brown.
- Lay the rosemary sprigs on top, cook for 10 minutes.
- After 10 minutes, add the mushrooms and toss everything thoroughly, including the rosemary.
- Bake for another 10 minutes or until the potatoes are soft enough to fork.
- Remove and serve right away with your favorite breakfast meat, rosemary leaves, and a tiny drizzle of maple syrup.
- OR let cool and store for later use throughout the week.
Tips for meal prepping:
I personally think this tastes even better pan fried after being roasted in whatever grease you have from the meat you have that morning, so don’t be shy about making a huge batch to eat off of all week. Make sure you keep the rosemary in the container as it will continue to infuse flavor into the potatoes. When I have leftovers at the end of the week I’ll fry them up and add them in tacos or serve chili over them. The options are truly endless!
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