In case you haven’t noticed yet by the posts on this blog (or on my Twitter and Instagram feeds), I love breakfast! I love to make it and I especially love to eat it. The hubby and I are both very early risers, and I can’t help but think our brains might be waking us up just so we can make breakfast. In our house, it really is the most important meal of the day.
During the week, I sometimes struggle to think of create paleo breakfast recipes I can make and bring to work or eat during my two-hour morning commute. But the weekends are another story. I don’t care how long it takes- I will make the perfect grain-free, gluten-free breakfast.
Yesterday morning was no different. But I did want to branch out a bit from my recent weekend breakfasts, which have all seemed to involve hollandaise sauce (like this one, or this one). So instead, I make a spicy paleo sweet potato hash with Andouille sausage and bell pepper, topped with poached eggs and a drizzle of coconut guacamole.
Here’s how you can make it in your kitchen (makes 2 servings):
For the hash:
- 1 medium to large sweet potato, peeled and chopped into 1-inch pieces (all depends on how many potatoes you want!)
- 4 tsp cooking fat of your choice (we usually use bacon fat, butter or ghee)
- 1 link andouille sausage, chopped into small pieces (we used sausage from a local New Hampshire smokehouse, but any brand will do!)
- 1 bell pepper, diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp seasoned salt
- 4 eggs
- 1 tbsp vinegar
For the guacamole:
- 1 ripe avocado
- 1/4 cup cilantro (plus more for garnish)
- 1 clove garlic, finely chopped
- 1 tsp lemon juice
- 1/4 tsp chili powder
- salt and pepper to taste
- 1/4 cup coconut milk
1. If you’re looking to save time (like me!), place the peeled, chopped sweet potato into a microwave safe glass dish and microwave on high for about 5 minutes, or until the potatoes have begun to soften. This will make it much easier to cook them quickly in the pan and get them crispy! Once the potatoes are slightly softened, melt your cooking fat in a large saute pan over high heat and add the potatoes to the pan. Cook, stirring only occasionally, for about 5 minutes, or until they are browned on all sides.
2. Add the diced andouille sausage and bell pepper to the pan Add the spices to the hash and stir well to combine. Cook the hash mixture for another few minutes, or until the sausage is browned and the peppers are softened. Reduce the heat to low to keep the hash warm while you make the rest of the meal.
3. Place a shallow pan (about 3 inches deep, if possible) filled with water on the stove over high heat. Add about 1 tbsp of vinegar to the water, and then bring the water to a low boil.
4. While the water is being brought to a boil, make the guacamole. In a food processor or blender, combine all of the ingredients for the guacamole, pulsing to combine. Depending on the consistency you want, you may want to add more coconut milk (I wanted this to be a bit thinner than the average guacamole, so I could use it more like a sauce).
5. Once the water has been brought to a low boil, reduce the heat slightly to bring the water down to a simmer (you should see small bubbles continually rising to the surface of the water). Crack each egg into the water, using a slotted spoon to swirl the water around the egg and help the whites come together. Be sure to do this as quickly as possible. Poached eggs only need to cook for about two minutes (until the whites are cooked through, but the yolk is still bright yellow/orange and soft). Remove the eggs from the pan with the slotted spoon and place them on a paper towel to absorb any excess water.
6. To plate this breakfast, place half of the hash mixture onto each plate, top with the poached eggs, and then top with the avocado sauce and some additional cilantro for garnish.
7. EAT IT AND ENJOY! (this is my favorite step, duh)
Please let me know if you try out this recipe! I would love to hear what you think!