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Our Favorite Whole30 Breakfast (AIP-friendly and Egg-free!)

A few years back, Hayley took a food sensitivity test and found out she had an issue with eating eggs. At the time, we had literally just gotten 8 chickens to raise in our backyard for eggs (and also to just have the experience of being close to our food). It was a devastating blow, but at the same time, not. You see, it’s all too easy for Paleo adherents to just make bacon and eggs for breakfast every morning, and at this point in our lives, 6 years into Paleo, eggs had become somewhat of a crutch.

 

 

So there we were with 7 chickens living in our back yard. Yes at first, it was 8, but Lola turned out to be a rooster, so we had to send him to go live on a farm with our friends. The girls hadn’t even started laying eggs yet, and yet we knew we’d be giving a lot of eggs away since Hayley was no longer eating them.

 

Hayley with the backyard chickens

 

While it provided us with a hilariously ironic challenge at the time, going egg-free at breakfast also helped us get out of a common Paleo rut of reliance. What we turned to, instead, was creating an egg-free breakfast hash full of vegetables that has served us well since then, almost 2 years ago. From time to time we will make small changes to our breakfast, but in the big picture, breakfast is a formulaic meal that we’ve dialed in for efficiency. We rely on our other meals throughout the day for nutritional diversity, of course.

 

 

So this breakfast hash has been in progress over the years, and today’s recipe is merely a snapshot in the timeline of it’s evolution. Our current version of this dish starts out with diced Japanese sweet potato, sautéed in the fat of your choice over medium heat for about 8 minutes. We typically use ghee, but bacon fat works great if you are also having bacon with your breakfast.

 

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While the sweet potato is cooking, we finely slice Brussels sprouts and mince yellow onion. They get added to the pan just as the sweet potato starts to get golden around the edges. Everything cooks together until soft and golden, then seasoned with some spices. We normally use Adobo Seasoning or our Breakfast Blend. If you use our Breakfast Blend, then this recipe is AIP elimination diet compliant. So if that is a consideration, there’s a solution for you! Speaking of AIP, some people will allow for Cultured Ghee with AIP while some do not. Use a compliant fat to fry this breakfast, and you’ll be all set. We’ve shown it with cultured TinStar Ghee.

 

 

We love this breakfast so much. It’s really easy to make and delicious. Normally we will pair it with some Applegate Chicken & Sage Sausages (not AIP). Recently Hayley has experimented with reintroducing egg yolks, so she will typically have a fried egg yolk or two, while I’ll fry up an egg for myself (and season with Super Gyro, or Meat & Potatoes Seasoning). If it’s the weekend, we’ll also make some bacon to enjoy as well.

 

  

You can find our Breakfast Blend here!

 

We hope you love this AIP-friendly breakfast hash as much as we do!

Bill

 

 

AIP and Whole30 Breakfast Hash

This egg-free and AIP-friendly Whole30 Breakfast Hash is super easy to make. We've been making it daily for a few months now, and it's just the trick for getting good food on the table quickly in the morning.

Serves: 2

Serves: 2decrease servingsincrease servings

Used in this recipe

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Peel and dice the sweet potato. We like a small dice so that the sweet potato cooks faster.
  2. Heat 1 Tbsp of ghee (or your choice of cooking fat) over medium heat. When hot, swirl the oil and add the sweet potatoes. Stir to evenly toss with the fat, and saute for about 8 minutes. Periodically stir the sweet potatoes so they do not burn.
  3. While the sweet potato is cooking, thinly slice the Brussels sprouts. Trim the bottom of the sprout off, cut in half, then thinly slice.
  4. Mince about 1/4 cup of yellow onion.
  5. When the sweet potato gets golden brown, reduce the heat slightly and add the brussels sprouts and yellow onion.
  6. Continue to saute for 5-7 minutes. Add the Primal Palate Breakfast Blend, and saute for a final 2 minutes.
  7. Serve alongside your favorite breakfast dishes. We like to enjoy this with bacon and sausage (check for ingredients if following AIP).

Notes

The Japanese sweet potato is a nice choice for this dish because it doesn't get as mushy as other sweet potatoes. But any type of potato will work for this dish. Make sure you stir the potatoes periodically so they do not burn.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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