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Grub, Caveman style.

25 Oct

Grub, Caveman style.

My kids have had the last two days off from school which allows me more time to cook a decent breakfast. Yay! Today we had over medium eggs, sweet potato hash and turkey bacon.

Sweet Potato Hash:

-Large sweet potato, peeled and cubed
-1/2 cup of a diced yellow onion
-Coconut oil or Olive oil for cooking
-Salt and pepper

Wash, peel and cube your tator into about 1/2 inch size cubes. Next, throw your potato cubes into a microwave safe bowl and heat until soft, about 1 minute. While your spuds are in the micro, heat a skillet on medium heat and add about a tablespoon of coconut oil and toss in your diced onions. Cook the onions a few minutes until translucent and then add the sweet potatoes. Stir the spuds around to make sure they are fully coated in the oil so that they will get a nice crisp. You may need to add more oil later on if it looks like the potatoes are drying out. Add a dash of salt and pepper and cook until the sweet potatoes are crispy and golden.

This hash is a great recipe base for many other recipes. When I am cooking for myself and not my picky veggie eaters, I will sometimes add green and red bell peppers with mushrooms to make a Southwestern hash. You can also cook real bacon first and then crumble it up while the hash is cooking in the bacon grease. Cooking it that way is seriously amazing! Make sure you are using high quality ingredients and nitrate free bacon when you can. Serve these babies up with scrambled, fried or over easy eggs and you have a healthy and hearty breakfast. Enjoy!

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