6-Ingredient Breakfast Hash (Paleo, AIP, Whole30)

Onion, yam, mushrooms and kale round out this savory ground beef breakfast hash. And a killer 2-minute breakfast seasoning takes it to the next level. Ready in under 30 minutes, and clean-up is a breeze!

As you may have noticed by all the breakfast hash recipes I share on this site, breakfast hashes are some of my favorite egg-free breakfasts. They pack protein, vegetables and healthy carbs into one quick-and-easy, well-rounded meal. And they’re a great way to incorporate vegetables into breakfast, and more vegetables into your day. Cuz we could all use more vegetables.

And when you’re done cooking, you only have one pan to clean.

Breakfast hashes are also great because they’re so easy and they save so well, for reheat-and-eat weekday breakfasts! You can make breakfast ONCE and eat it ALL WEEK.

My favorite way to reheat breakfast hash for weekday mornings is to add a splash of water, a drizzle of avocado oil, a sprinkle of sea salt and pop it in the microwave for a minute or two. If you’re feeling fancy, or if you don’t mind doing dishes, you can reheat it in a skillet at medium heat.

Let’s get into the details of this delicious, savory 6-Ingredient Breakfast Hash!

this recipe!

What ingredients do I need?

One of the greatest things about breakfast hashes are how super simple they are. You just mostly just need a meat, an allium (onion or garlic – or both), a starchy vegetable and a leafy green. And of, course, a delicious seasoning mix.

Last week, I posted a 2-Minute Breakfast Seasoning I created that will knock your socks off. Be sure to whip it up real quick if you want to make this breakfast hash. Any well-stocked AIP pantry will already have these spices on hand, and believe me when I tell you it is to. die. for.

Anyway, back to this breakfast hash. Here are the ingredients you’ll need:

• 1 Tbsp avocado oil
• 1 lb ground beef
• 1 med yam, cut into cubes no larger than 1/2″ (no need to peel, just wash thoroughly)
• 1 med onion, roughly chopped
• 8 oz mushrooms, roughly chopped
• 2 cups kale, roughly chopped
• 2 tsp 2-Minute Breakfast Seasoning

How to cook breakfast hash

Preheat a large skillet or cast iron pan over medium heat. Add avocado oil and heat until glimmering.

Add ground beef to pan, breaking up into small pieces. Cook for 5-7 minutes, stirring occasionally, or until almost cooked through. Remove from pan and set aside.

Using grease left in the pan, sauté the yam for about 5 minutes. Add onion and mushrooms and sauté until onions and mushrooms are softened, and the yam starts to get crispy, another 5-7 minutes. The less you stir, the crispier it gets.

Add the ground beef back to the pan, and add the chopped kale and Breakfast Seasoning. Cook, stirring occasionally for about 5 minutes or until kale starts to wilt.

Serve warm. Top with a fried or poached egg, if desired.

If you have leftovers, save them in an airtight container in the fridge for up to 5 days. Or make this hash for breakfast meal prep and save in individual portion sizes for quick and easy weekday meals.

To reheat, cook in a skillet over medium heat for a few minutes, or warm in the microwave. Reheating in a skillet produces the best mouthfeel, but microwaving is the quickest method. I have found adding a splash of water, a drizzle of oil and a sprinkle of sea salt goes a long way in helping revive leftover breakfast hashes, whether reheating in a skillet or the microwave.

6-Ingredient Breakfast Hash (Paleo, AIP, Whole30)

★★★★★ 5 from 1 reviews

• Author: Andrea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Sauté
• Cuisine: American
• Diet: Gluten Free

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Description

Onion, yam, mushrooms and kale round out this savory ground beef breakfast hash. And a killer 2-minute breakfast seasoning takes it to the next level. Ready in under 30 minutes, and clean-up is a breeze!

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Ingredients

Units USM Scale 1x2x3x

• 1 Tbsp avocado oil
• 1 lb ground beef
• 1 med yam, cut into cubes no larger than 1/2″ (no need to peel, just wash thoroughly)
• 1 med onion, roughly chopped
• 8 oz mushrooms, roughly chopped
• 2 cups kale, roughly chopped
• 2 tsp 2-Minute Breakfast Seasoning

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Instructions

1. Preheat large skillet over medium heat. Add avocado oil and heat until glimmering.
2. Add ground beef to pan, breaking up into small pieces. Cook for 5-7 minutes, stirring occasionally, or until almost cooked through. Remove from pan and set aside.
3. Using grease left in the pan, sauté the yam for about 5 minutes. Add onion and mushrooms and sauté until onions and mushrooms are softened, and the yam starts to get crispy, another 5-7 minutes. The less you stir, the crispier it gets.
4. Add the ground beef back to the pan, and add the chopped kale and Breakfast Seasoning. Cook, stirring occasionally for about 5 minutes or until kale starts to wilt.
5. Serve warm. Top with a fried or poached egg, if desired.

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Equipment

cutting board

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chef’s knife

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cast iron skillet

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measuring spoons

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Notes

Saves in an airtight container in the fridge for up to 5 days.

To reheat, cook in a skillet over medium heat for a few minutes, or warm in the microwave. I have found adding a splash of water, a drizzle of oil and a sprinkle of sea salt goes a long way in helping revive leftover breakfast hashes.

All nutrition information is an estimate, only, using an online nutrition calculator.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 305
• Fat: 8.5g
• Carbohydrates: 18.4g
• Fiber: 3.2g
• Protein: 38.1g

Keywords: breakfast hash, ground beef, yam, kale, mushrooms, aip, paleo, whole30