If you know me at all, you should know my love for sweet potatoes is unbreakable. I have sweet potatoes pretty much every morning with breakfast and often with lunch as well. Fries, mash, cubes, soup, whatever. I love it all. But there’s something undeniably awesome about just throwing a bunch of stuff in a skillet and calling it breakfast.
Since doing my first Whole30 back in August, I’ve really taken a liking to eating all kinds of veggies first thing in the morning. It’s usually sauteed green beans or kale, but I was out of green beans this week so I had to come up with something else. Though I didn’t have any green beans, I had just about every other vegetable you could imagine. So I made soup. And I roasted some veggies. But it barely made a dent. Knowing I needed to cook some sweet potatoes to have with breakfast anyway, I decided to take it to a whole new level: the rainbow hash. Going through my fridge, I realized I had vegetables of every color. So why not make an epic hash that’ll last all week for breakfast?! Well that didn’t really work out because it’s day two and it’s already almost gone. But my intentions were honorable.
I kept this recipe super simple so it could be paired with eggs, turkey meatballs, or whatever else floats your boat. This recipe is paleo, whole30 compliant, and freakin delicious!
INGREDIENTS:
- 2 large carrots
- 2 cups cubed butternut squash
- 2 medium yellow squash
- 1 green bell pepper
- 2 medium purple sweet potato
- 1/2 yellow onion
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon shallot salt (sub pink himalayan salt if you don’t have shallot salt)
- 2 tablespoons coconut oil
INSTRUCTIONS:
- Heat coconut oil over medium heat in a large cast iron skillet.
- Wash and cube the sweet potatoes, carrots, and butternut squash. Add to skillet. Let cook for about 30 minutes. Stir occasionally.
- Chop yellow squash, green bell pepper, and onion. Add to skillet.
- When everything begins to brown (should take another 20 minutes), mix in spices evenly.
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