Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo), served with Black Bean Dip Quesadillas.
Sweet potato is lower in amines, and has more nutrients available to us than regular potatoes. It also makes a mean breakfast hash, and is as simple to use as regular potatoes. This recipe has a bit of a citrus kick to it from the ascorbic acid, which, with the ground beef or lamb, gives it a slightly Greek feel.
2 C sweet potato, diced
1 1/2 C carrot, diced
1 C ground beef or lamb
1 1/2 C leeks, sliced thin, white parts only
2 Tbsp butter or butter substitute
1 Tbsp cumin, ground
2 packed Tbsp parsley
1 Tbsp garlic powder
1/2 tsp ascorbic acid
1/2 tsp salt
- Heat a large saute pan to medium heat.
- Add ground beef or lamb. Cook until mostly done and drain fat.
- Add 2 Tbsp butter, then add sweet potato, leek, and parsley. Cover, and stir occasionally.
- Cook for about 5 minutes, then add carrot and all remaining ingredients.
Greek Sweet Potato Breakfast Hash cooking in a cast iron pan.
- Cook uncovered while stirring often to prevent sticking. Cook until all ingredients are tender, to taste.
- Serve hot with low-amine tomato-free ketchup substitute
- To add protein, I made black bean dip quesadillas (black bean dip spread on tortillas, sprinkled with salt, and heated in a pan).
Greek Sweet Potato Breakfast Hash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo).
Very Low Amine: sweet potato, carrot, leek, cumin, parsley, garlic powder, ascorbic acid, salt
Low Amine: ground beef / lamb
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