Tag Archives: yam

I LOVE Breakfast Hash

So this week I’ve been using a lot of previous recipes for my dinners, and have definitely been trying to make larger batches (Yay Leftovers!). However, I do want to post a short little check in, to share some of my breakfasts with you. My new go-to favorite thing to make is breakfast hash. I change it up every time, so even though the base is pretty much the same, It doesn’t get boring.

To start, I usually cut up a few sweet potatoes, and an onion. I stick them in a zip lock bag and season lightly with salt, pepper, paprika, and sometimes ginger. That way I can easily grab it out of the refrigerator, and that’s two less things to chop sleepily in the morning.

Here are some combinations I’ve played with that work really well, And I usually serve them with an egg or two on top for more good protein.

Chopped Meat, Chicken Breast, Spinach, Hash Mix, Shredded Cabbage, Cayenne Pepper, Mushrooms, Green Salsa (Served with Avocados and a few banana pieces I cooked in duck fat and cinnamon)


Fall Favorite:Apple, Chicken, Hash Mix, Cherries, Cinnamon


The possibilities are endless. It’s just a really versatile way to start the morning. If you put chopped meat or chicken in the hash, you don’t even need to serve it with an egg. I just throw everything on the griddle with some tallow or duck fat and let it cook until the meat is cooked through, the potatoes are soft, and maybe a little browned or caramelized on the outside.


Remember, just start with a seasoned onion/sweet potato base, and then get creative! Here are good ingredient choices, make your own combinations!

  • Apple
  • Chopped Meat
  • Chicken
  • Mushrooms
  • Cherries
  • Spinach
  • Tomato
  • Zucchini
  • Shredded Cabbage
  • Salsa
  • Olives

Chicken Paleoindaloo

indialoo 144

Ok, so the name needs a little work. Open to suggestions!

Fairly often, one of my flavor cravings is indian food. So I decided to make something with a bit of spice and indian flair, my way. It’s not a particular dish, but the heat build up reminds me of a clove heavy vindaloo, which is one of my favorite dishes. I like cloves, which is why I added more than normal, but not everyone does, so you may want to cut back a little if you’re not sure. The heat definitely builds on this one – so keep that in mind if you are sensitive to spicy food.

I didn’t measure anything – so any spices in bold, I used GENEROUS amounts of. I apologize in advance if some of the pictures aren’t as nice as usual…I usually don’t photograph the cooking process (because I’m busy focusing on cooking), and didn’t have special lights to set up over the kitchen while dodging tomato splatter ha!


  • 1 lb Chicken Breast
  • 3 large shallots
  • 3 large cloves of garlic
  • 2 yams or sweet potatoes – peeled and cubed
  • 1 28 oz can Cento Brand crushed tomato
  • 1 can Trader Joe’s light coconut milk
  • 2-3 cups sliced okra
  • 2 stalks celery
  • 2-3 tablespoons unsweetened cocoa powder
  • 4 whole allspice and cloves – smashed
  • Cardamom
  • Red cayenne pepper
  • Ginger
  • Hungarian paprika
  • Coriander
  • Tumeric
  • Cumin
  • Cinnamon
  • Salt

Put all spices in a ziplock with chicken and rub around as a dry rub – let marinate for 1-2 hours

Cut up and cube 2 yams or sweet potatoes and chop 3 large cloves of garlic and 3 large shallots

indialoo 146

garlic and shallots

Heat 2 tablespoons duck fat.

DuckFat In Pan

Using a kitchen scissors cut the chicken I to cubes or chunks and cook for a minute or two before adding the garlic and onion. Then throw them in and stir.


After a minute add the sweet potato and stir.

indialoo 149

After a few minutes add the canned crushed tomato (28oz Cento brand) and coconut milk (Trader Joe’s) and stir. Cover and simmer for 5 minutes, stirring once or twice

indialoo 150

Add more of the spices you used earlier and 2 bay leaves, cover and let simmer. After it starts simmering hard, turn the heat down to medium – add a little lime juice.

Chop and add 2 stalks of celery and 2 cups (or 5 handfuls) frozen sliced okra.

Cover and continue to simmer and occasionally stir for 20 or so minutes until it starts to thicken as the sweet potatoes soften.

Add 2 tablespoons unsweetened cocoa powder, stir, and turn off heat.

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