📝 About This Recipe
This vibrant Paleo breakfast classic elevates the humble sweet potato into a sophisticated symphony of savory, sweet, and smoky flavors. By caramelizing the potatoes alongside salty pancetta and earthy aromatics, we create a nutrient-dense foundation that perfectly complements the rich, velvety yolks of farm-fresh eggs. It is a hearty, grain-free masterpiece that provides lasting energy and a warm, comforting start to any morning.
🥗 Ingredients
The Hash Base
- 3 large Sweet Potatoes (peeled and cut into 1/2-inch cubes)
- 4 ounces Pancetta or Thick-cut Bacon (diced into small bits)
- 1 Red Bell Pepper (seeded and diced)
- 1/2 large Red Onion (finely diced)
- 3 cloves Garlic (minced)
Fats and Aromatics
- 2 tablespoons Avocado Oil or Ghee (divided)
- 8-10 pieces Fresh Sage Leaves (whole)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1/2 teaspoon Smoked Paprika (for a subtle wood-fired flavor)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Topping
- 4 large Pasture-Raised Eggs (at room temperature)
- 2 tablespoons Fresh Parsley (chopped for garnish)
- 2 Green Onions (thinly sliced)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Place a large cast-iron skillet over medium heat. Add the diced pancetta or bacon and cook for 5-7 minutes until the fat has rendered and the meat is golden and crispy.
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2
Use a slotted spoon to remove the crispy meat and set it aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
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3
Increase the heat to medium-high. Add 1 tablespoon of avocado oil or ghee to the skillet. Once shimmering, add the cubed sweet potatoes in a single layer.
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4
Let the sweet potatoes sit undisturbed for 4-5 minutes to develop a deep brown crust. Flip them and cook for another 4 minutes.
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5
Add the diced red onion and red bell pepper to the skillet. Stir to combine with the potatoes and cook for 5 minutes until the vegetables begin to soften.
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6
Stir in the minced garlic, fresh thyme, smoked paprika, salt, and black pepper. Sauté for 1-2 minutes until the garlic is fragrant but not burnt.
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7
Push the hash to the edges of the pan and drop the whole sage leaves into the center. Fry them in the hot oil for 30 seconds until crisp, then stir them into the hash.
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8
Fold the cooked pancetta back into the mixture. Reduce the heat to medium-low.
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9
Using the back of a spoon, create four small wells in the hash mixture. Add a tiny dot of ghee to each well if the pan looks dry.
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10
Carefully crack one egg into each well. Season the yolks with a tiny pinch of salt and pepper.
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11
Cover the skillet with a lid and cook for 3-5 minutes. This steams the whites until set while keeping the yolks beautifully runny.
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12
Remove from heat immediately once the whites are opaque. Garnish generously with fresh parsley, green onions, and red pepper flakes before serving directly from the skillet.
💡 Chef's Tips
For the crispiest potatoes, ensure they are completely dry after peeling and dicing; moisture is the enemy of a good sear. If you prefer a spicy kick, swap the red bell pepper for a de-seeded poblano or add a dash of Paleo-compliant hot sauce at the end. Don't crowd the pan; if your skillet is small, cook the potatoes in two batches to ensure they roast rather than steam. To save time on busy mornings, you can dice the sweet potatoes and onions the night before and store them in an airtight container. Always use a cast-iron skillet if possible, as it retains the high heat necessary for that perfect hash texture.
🍽️ Serving Suggestions
Serve alongside half a sliced avocado for healthy fats and a creamy contrast to the crispy hash. Pair with a hot cup of black coffee or a refreshing herbal hibiscus iced tea. Add a side of fresh berries or a grapefruit half to balance the savory flavors with a touch of acidity. A dollop of Paleo-friendly garlic aioli on top of the eggs adds a luxurious, gourmet finish.