This Paleo Sweet Potato and Rutabaga Hash is a easy healthy meal to make for your whole family. You can start your day with a nutritious breakfast that is allergy friendly, or end your day with a healthy comfort meal.
Course
Main Course
Cuisine
American
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Ingredients
2Large Organic Sweet Potatoes
1Medium Rutabaga
3Organic Kale Leaves
1cupOrganic White Mushrooms
Himalayan Pink Salt
Olive Oil
1poundGrass-fed Ground Beef Optional
Instructions
Peel the sweet potatoes and rutabaga.
Using a grater, shred the potatoes and rutabaga.
Wash the kale and cut it in small pieces.
Cut the mushrooms in small pieces.
In an iron skillet, add 2-3 Tbsp. of olive oil.
Add the sweet potatoes, rutabaga, kale and mushroom, and 1 Tsp. of salt to the skillet.
Cook on low-medium heat, covered for about 20 mins or until the hash is soft.
Meanwhile, cook ground beef in a different skillet. Once cooked, drain the grease, and then add it to the sweet potato hash.
Recipe Notes
For a meat-free or vegetarian/vegan option, omit the ground beef. Serve it for breakfast, lunch, or dinner, either by itself, or serve it with some roasted vegetables.