Creating a paleo-friendly, savory breakfast that’s filling and also tastes delicious can be quite tricky! This breakfast hash meets all those criteria, though, and won’t weigh you down for the rest of the day.
It’s loaded with flavor and packed with nutrient-dense protein, veggies, carbs, and those healthy fats us paleo lovers need to satisfy our bellies. This is one breakfast you’ll have no guilt diving into headfirst.
How to Make a Paleo-friendly Savory Breakfast that Satisfies
Not all paleo-friendly breakfast recipes are loaded with meat only. This dish has a great balance of it all. And, it’s just that balance that helps carry you through your day without your stomach growling an hour after you eat.
As you may know by now, I like to cook and bake without nuts since my daughter is allergic.
As you may also know, paleo recipes tend to rely on nuts for a dose of healthy fats necessary for sustaining and satisfying.
And there’s plenty of protein in the form of eggs and chicken apple sausage to create interest and savoriness. The addition of caramelized onions put this dish over the top!
Perfect Paleo-friendly breakfast to meal-prep
This dish makes four servings, so it’s a perfect breakfast to meal prep on the weekends.
Once the dish is cooked, portion one egg and a big ol’ scoop of hash into four separate containers. Warm in the microwave for breakfast during the week. Your day will surely be great with this in your belly!
Tips for Making this Recipe
- Caramelized onions can be made ahead of time. They cook low and slow for about 30 minutes. Which means you can cook them up to 3 days ahead of when you’ll be serving this dish. Simply refrigerate them after cooking and add to the pan in step 3 to rewarm
- Cube your sweet potatoes uniformly. That way, all the potatoes will cook at the same rate. If you have potatoes of different sizes and shapes, they’ll cook at uneven rates. And, you’ll end up with some that are cooked and some uncooked. Having evenly sized pieces also makes for a prettier looking dish when it comes time for serving!
- When cooking the hash and eggs in the oven, look for the egg whites to become opaque and the yolks to be set. Every oven cooks differently so check the eggs every few minutes to ensure they’ve set and cooked through before removing from the oven and serving. Nothing ruins a good breakfast or brunch like raw eggs!
- If you are looking for low carb breakfast recipes without eggs, try this recipe without the eggs. Substitute with scrambled tofu or omit entirely.
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If you are looking for more Paleo or Gluten-free breakfast recipe ideas, try these:
Useful Kitchen Tools for this Recipe
- 2 tablespoons ghee
- 1 large onion thinly sliced in half moons
- ½ teaspoon sea salt
Sweet Potato Hash
- 2 medium sweet potatoes peeled and cubed into ¼ inch pieces
- 12 ounce organic chicken apple sausage such as Applegate or Aidells
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 large organic free range eggs
- Caramelize the Onions: Heat ghee in a medium pan over low heat. Add sliced onion and sea salt. Stir together and cook, continuing to stir frequently for 30-40 minutes until onions are very brown and soft. Set aside.
- Prepare the Hash: Preheat oven to 400 degrees F. Heat another large skillet or cast iron pan over medium heat. Add chopped sausage and warm through, about 4-5 minutes, then add the onions. Transfer to a dish, tent with foil and set aside. Wipe pan clean with a dry paper towel then place over medium heat. Add the ghee or coconut oil and melt. Add the cubed sweet potatoes and stir to coat. Sprinkle with smoked paprika, salt and pepper. Cook and continue to stir, uncovered, until the outside of sweet potatoes begin to brown. Cover the skillet and continue to cook for about 7-8 minutes to soften the inside of the potatoes, uncovering to stir occasionally. Adjust the heat, if necessary, to prevent burning, adding a bit more ghee or coconut oil, as needed if pan becomes too dry.
- Once the potatoes are softened and browned, add in the sausage and onions and stir well to combine. Create 4 wells evenly spaced across the hash. Carefully crack the eggs, one at a time, into the wells. Place the skillet in the oven and bake until the eggs are set, about 20 minutes. Serve immediately.
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