Sweet Potato Hash

If you know anything about me, it's that I love, love, LOVE potatoes. I love them boiled, roasted, mashed, fried, hashed, if it's potato I'll eat it!

That was one of the harder foods to give up for paleo. But in it's place, I started using more sweet potato, something I wasn't too fond of before. I've developed a great, fast breakfast from sweet potatoes, eggs and spicy prosciutto. 


Sweet Potato Hash

1-2 sweet potatoes, depends how many people you're making this for or for how long you want to keep the mixture in the fridge
Salt and pepper
Garlic powder
Paprika
1-2 eggs

1. After peeling the sweet potato, grate it with a cheese grater.
2. Mix it in a bowl with salt, pepper, garlic powder and paprika. Here is where you can get creative if you want. Sometimes I add curry powder or cumin or cayenne if I want a little spice in my sweet. 
3. Add 1-2 eggs, depending on how many sweet potatoes you used. I usually to 1 egg for ever sweet potato, unless it's a big one then I use 2 eggs. The egg is basically what keeps it together.
4. Heat a pan at med-high with some coconut oil. Add the shredded, spiced and egged sweet potato to the pan and spread it out thin, like a hash brown! I've noticed the thinner you spread it, the better it holds together like a patty. If you just want a mound of sweet potato hash then you can mix it up in the pan.
5. While the potato is cooking, cut up some spicy prosciutto.
6. Once the potato hash has cook till crispy on both sides, fry an egg in the same pan. While the egg is cooking, sprinkle the prosciutto onto the hot sweet potato. Plop the egg on top and enjoy! The spicy prosciutto goes so well with the sweet potato, it's fantastic!

Blue Ribbon Country Captain Chicken.

Don't let this name fool you. I was thinking it was going to be a slight bar-be-que but this was something different! With the peppers and raisins, it had some cool flavors! 

Blue Ribbon Country Captain Chicken: 

3 strips of sugar-free, nitrate-free bacon (optional) 

Sooo goood.

2 pounds boneless, skinless chicken thighs  

salt and black pepper, to taste 

1/2 tablespoon coconut oil

4 medium onions, thinly sliced (about 4 cups) 

3 large bell peppers (red and/or green), thinly sliced 

3 cloves garlic, minced (about 1 tablespoon) 

3 tablespoons raisins 

1/2 cup chicken broth 

2 tablespoons curry powder  

3 scallions, green tops only, thinly sliced 

3 tablespoons sliced almonds, toasted (optional)

1. Preheat the oven to 350.

2. Cook the bacon (it says optional but you know you wanna do it) and cut up into chunks.

3. In the same pan, add the coconut oil and bring to heat on med-high. Place the chicken thighs in a single layer in the pan. The goal is to brown the skin, crispy, delicious. Let it be in the pan until it's ready to flip. Then place the chicken in a 13x9 pan.

4. Without draining any of the oil/fat, saute the peppers, onions and raisins until they are soft but not fully cooked. Place in the pan with the chicken, I smothered the chicken with the peppers and onions. 

5. Pour the broth into the pan and scrape up the brown bits from the pan, you'll be making a sauce. Add the curry powder and cook until it starts to thicken. (Note: I would double the about of broth and curry powder. It has great flavor and I wanted more of the sauce.)

6. Pour the sauce over the chicken, over the pan with foil and place in the over. Bake for 35 minutes then take the foil off and raise the temperature to 400 and finish cooking for 5-10 minutes.