Sweet Potato and Red Cabbage Breakfast Hash

For a very long time I thought there were six, ONLY SIX, potential food groups for breakfast. See them below:

1. Cereal

2. Bagel with cream cheese

3. Eggs and toast

4. Baked good (i.e. croissant, muffin, donuts)

5. Smoothie

6. Pancakes/Waffles

Well, I was VERY wrong. Granted, I did elaborate on these, bacon, some dreamy hollandaise sauce, or fruit. But I’ve crossed over to a new light. I can see that there are more options, more potential in the food around us. Never did I imagine myself cooking up red cabbage and sweet potatoes before work, but here I am.

This delicious hash pairs great with some ground turkey or some bacon (Paleo/AIP-Friendly). I can say that not feeling hungry by 10am (I usually eat around 8am) is a great feeling.

Ingredients

• Olive oil

• 1 sweet small potato, peeled and diced

• 1/4 small red cabbage, shredded

• 1/2 Tbsp. leeks, chopped

• 1/2 tsp fresh sage

• 1/2 tsp fresh rosemary

• 1/2 tsp salt, I use Kosher

Directions

1. Add sweet potatoes and oil to a small skillet and turn on heat to medium. It’s important not to pre-heat the skillet. The outside of the sweet potato will sear and the inside won’t cook properly.

2. Once the sweet potatoes are cooked through, usually 7-10 minutes, toss in the red cabbage, leeks and seasoning. Cook for another 5 minutes, add a touch more oil if needed. The leeks should be fragrant and the red cabbage should cook through.

3. At this point, I’ll add in some pre-cooked ground turkey or bacon for protein.