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Roasted Sweet Potato, Poblano Breakfast Hash {Paleo, Grain Free}

May 26, 2015

A few weekends ago we had good friends in town for the week—my husband and I woke up a bit earlier then them and he looked at me saying, lets make a big breakfast today!  I know I may say this far too often, but we absolutely love cooking together and it is something that has become a fun activity for us, working side by side whisking or grilling up something fabulous.

Many recipes on my website—smoked chicken, this grapefruit sunrise squeeze, banana pancakes, or these stuffed burgers—are recipes that my husband and I created together, and they hold so many memories for me!  Well as he heads out to sea today for a short deployment, it is those memories I will hold onto, because for now memories is all I have.  So cherish your moments together, invite a friend over for a meal, or pull out your pans and light your grill have make some memories today!

I asked you all on Instagram last week what you enjoyed seeing most from me and I loved reading all your comments.  Many people asked more about my daily meals, especially living with Type 1 Diabetes, as well as some nutrition tips.  So this recipe fits in perfectly to help you all out!

With this healthy way of eating, one of my biggest encouragement to you is to have extras of some of your favorites in your kitchen.  So if you are roasting vegetables for dinner, roast some extras to add to your morning egg scramble or even to use again the next night for dinner.  This hash is great to keep on hand and even makes a fabulous dinner side dish with my smoked chicken or chicken kabobs.  Feel free to double this recipe to keep on hand for throughout the week as it is just as good re-heated.

For breakfast I always keep bacon, breakfast sausage (both pork and beef) and eggs on hand.  I usually order mine from US Wellness Meats because their quality is absolutely amazing, and they deliver straight to your door! Keeping these things on hand makes for easier meal prep and well lots of tasty deliciousness too.

Photography Styling: Glenna Soup Bowl Photography Styling: Glenna Soup Bowl

Roasted Sweet Potato, Poblano Breakfast Hash {Paleo, Grain Free}

serves 3-4


  • 1 large or 2 medium sweet potatoes
  • 1 poblano pepper (also known as a pasilla pepper)
  • 1 small or 1/2 large red onion
  • 3 tbsp duck fat/lard
  • 1 tsp Celtic sea salt, heaping full
  • 1 tsp garlic powder
  • fresh cracked black pepper, to taste
  • eggs, bacon and or breakfast sausage to serve


  • Preheat oven to 375 degrees F.  Warm a large skillet to medium heat.
  • Chop the potatoes, peppers, and onion into very small chunks.
  • Working in batches, add a bit of the duck fat along with a portion of your chopped vegetables to the hot skillet.  Sear the vegetables for 10 minutes, stirring occasionally so that they get a nice outer crust but do not burn.  Transfer to a baking sheet and repeat the process until all vegetables have been seared.  Toss together with salt, garlic and pepper.  Roast for 25-30 minutes or until the sweet potatoes are very tender.
  • While the hash is finishing roasting, cook some bacon or breakfast sausage and fry up some eggs.
  • Plate adding a scoop of roasted hash to your plate and topping with eggs.

Comments +

  1. Emma

    December 28th, 2015 at 7:06 pm

    Yum! Sweet potato is my absolute favourite…roasting some right now. I will have to give this brekky a go.

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