Sunday, August 25, 2013

Taste the Rainbow Breakfast Edition: Sweet Potato Hash

As you may know, breakfast is my favorite meal of the day. I can eat it any meal of the day and never get sick of it. For a while my go-to breakfast was overnight oats. My gluten allergy ruined that good thing so I had to go back to the drawing board and figure out what I could eat for breakfast instead of my oats. I know that there are GF oats, but I'm trying to eliminate as much gluten as possible. Oats are usually cross contaminated and there's not a 100% guarantee that they will be GF. So my quest for a filling breakfast began. I consulted Pinterest and found various recipes for sweet potato hash. I wanted to get really creative and find veggies in every color to make the dish pop. I stayed fairly close to the original recipe, but I added a bunch of other things too 'cuz that's what I do. Without further ado, here's another tried and true Pinterest recipe that I approve.

Colorful Sweet Potato Hash
1 medium sweet potato, cubed
1 medium purple sweet potato, cubed
2 tbsp. coconut oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 jalapenos, chopped (the original called for 1 but I like it hot)
2 cloves garlic (I used 3 or 4)
1/2 cup chopped cilantro
1 tsp. chili powder
1 tsp. paprika
1 tsp. cayenne pepper
Salt & Pepper to taste

Bring a large pot of water to a boil. Cook sweet potatoes for 8 minutes until they are semi-soft. Don't over cook them as they will be mushy. Drain the potatoes and set aside.

In a large saute pan, you will heat up 1 tbsp. of coconut oil and then saute the onion, bell peppers and jalapenos until the onion looks translucent. Add in the cilantro, garlic, chili powder, paprika, cayenne, salt and pepper. 

Mix the ingredients for another minute or two. Add in the potatoes and stir for another minute or two. 

Makes 6 servings. I had my sweet potato hash with 1/2 cup black beans, 2 hard boiled eggs, and a healthy squirt of sriracha.

Macros: (will vary based upon the ingredients used)
Serving size: 1 cup
Calories: 162
Fat: 7.3 grams
Carbs: 24.1 grams
Protein: 1.9 grams