Description
A robust and flavorful AIP compliant breakfast hash featuring tender sweet potatoes and incredibly crispy green plantains. This hearty meal is packed with savory goodness and satisfying textures.
Ingredients
- 1 medium sweet potato (about 1 cup diced), peeled and diced into ½-inch cubes
- 1 green plantain, peeled and diced into ½-inch cubes
- ½ small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2–3 tbsp avocado oil, divided
- 1 tsp fresh rosemary, chopped
- ½ tsp fresh thyme, chopped
- 1 tbsp coconut aminos
- ¼ tsp sea salt (or to taste)
- Pinch of black pepper (omit for strict AIP, or use mace)
Instructions
- 1. Prep Your Produce: Peel and finely dice the sweet potatoes and green plantain into ½-inch cubes. Finely chop the onion and mince the garlic.
- 2. Crisp the Plantains: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add plantains and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Remove from pan and set aside.
- 3. Sauté Aromatics and Sweet Potatoes: Add 1-2 tbsp avocado oil to the same skillet. Add diced sweet potatoes and cook for 8-10 minutes until softening. Add onion and garlic, cook for another 5-7 minutes until tender-crisp.
- 4. Combine and Season: Return crispy plantains to the skillet. Stir in rosemary, thyme, coconut aminos, sea salt, and optional pepper. Cook for 2-3 minutes, allowing flavors to meld.
- 5. Serve Immediately: Transfer to plates and serve warm.
- Prep Time: 15 mins
- Cook Time: 25 mins