This Paleo Rosemary Breakfast Hash is a savory, filling meal perfect for any occasion. Filled with sweet potatoes, peppers, onions and sausage, this Whole30 compliant dish is beyond delicious!
Updated February 12, 2018;
Originally Posted November 1, 2014
I have a love/hate relationship with updating this recipe. I love updating it because the photos previously just didn't do it justice. But I hate to update it because this was the very first recipe I ever posted on my blog and it is so near and dear to my heart for that reason. There's some major nostalgia from that! It helped to open up the entire wonderful world of Paleo food to me. My favorite meal has ALWAYS been breakfast. Seriously, for as long as I can remember. Unfortunately for me, this was the meal I struggled the most with in the kitchen. Considering I wasn't even sure how to scramble an egg, I was a firm believer that I could go to any restaurant for breakfast and it would be 100x better than what I could make at home.
Making the switch to Paleo forced me to rely more on myself and less on restaurants. My (lack of) culinary skills were really put to work in making dishes that weren't just edible, but were actually enjoyable to eat. Fortunately for me, having to do this showed me how much I love cooking. I never thought of myself as creative in the kitchen, but once I had to be, I feel in love. I spent time learning more about food, seasonings and preparation techniques. And I did it because I WANTED to. This new found knowledge gave me a confidence in the kitchen that I had never had before. Using that knowledge and confidence, I started a mission to create a breakfast dish that would be more satisfying than any I could find at a local diner.
I kicked off my Paleo and blogging journey with my absolute favorite breakfast recipe. I use that word a lot, because I think you can have more than one favorite. I have favorites of the moment, favorites of the season,etc. This is my favorite of them all. As a staple in our apartment, this breakfast hash is a certified cure-all for hunger, hangovers and general dissatisfaction. Its the ideal brunch recipe because it can feed a lot of people and you can customize the egg topping (or omit it all together) to each person's liking. Breakfast throughout the week is also an option when you make this. Sometimes I'll make it on a Sunday and dish it out into equal portions for the rest of the mornings. Then, I can eat it as is at the office or cook an egg to top it if I'm motivated enough in the morning (which rarely happens.)
Kyle and I are also outdoorsy. Whether it is car camping for a long weekend or camping out at a music festival, we love to do it. And doing that Paleo is definitely a little bit harder than it was when we were eating a standard American diet. Fortunately, this breakfast hash recipe is also PERFECT for that. We started bringing this recipe first to the bluegrass festival we attend every September and since it worked out so well, we use it whenever the opportunity arises. To do that, I make this breakfast hash like I would normally. Then I separate it into batches of two servings and vacuum seal them into those serving sizes. When we leave for camping, we put it in a cooler and keep it there until we need it. Then we just cut the top off and toss it into an aluminum foil pocket and heat it up on the grill/fire. It's the perfect Paleo camping solution and keeps us healthy and energized the whole time.
Honestly, I could go on and on about why I love this dish so much, but I really think you should just try it for yourself. And then let me know what you think!
- 1 lg sweet potato
- 6-8 slices bacon
- 1/2 lb sugar-free breakfast pork sausage (or ground pork if not available* see note)
- 1 lg green pepper, diced
- 1 sm white onion, diced
- 2 tbs coconut oil
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/2 tsp garlic powder
- salt + pepper, to taste
- eggs, your preferred way
Note: If you are using ground pork instead of sugar free breakfast sausage due to preference or availability, season with 1 tsp italian seasoning, 1/2 tsp basil, 1/4 tsp herbs provence, 1/4 tsp oregano, & 1/4 tsp garlic powder. salt + pepper to taste