Hearty Paleo Farmer’s Breakfast
A hearty paleolithic farmer’s style balanced breakfast; turkey-sausage, scrambled eggs, garden veggies and sweet potato hashbrowns.
| Servings: | Preparation: | Cooking Time: |
|---|---|---|
| 2 | 5 mins | 20 mins |
Ingredients
Scrambled Eggs
- 4 whole Eggs
- 1 Turkey Sausage
- 2 White Mushroom, diced
- 1⁄8 cup White Onion
- 1⁄8 cup Sweet Pepper
- 1⁄8 cup Zucchini
- 1⁄4 cup Brown Rice, cooked
- 1 tsp Butter (optional)
- small crumble of Goat Feta (optional)
Hashbrowns
- 1⁄4 cup White Onion
- 3⁄4 cup Sweet Potato
- 1 tbsp Olive Oil
- 1 tsp Paprika
- pinch of salt and fresh ground pepper
Directions
- Preheat a non-stick frying pan to medium heat. The hashbrowns will take a bit longer so its best to start cooking them first.
- Wash, peel, and grate your yam or sweet potato. Squeeze out the moisture – the more you get out the crispier your hashbrowns.
- Dice the white onions, sweet pepper, and zucchini. Add a larger portion of the onions to the grated yam or sweet potato along with paprika, salt and pepper, then toss with olive oil.
- Begin frying the hashbrown mix. You can either mix them up every few minutes, or press them flat and cook on a lower temperature (whichever you prefer).
- Dice the cooked turkey sausage into tiny pieces
- Chop and fry the mushrooms in another non-stick pan at about low-medium temperature with butter or oil.
- Remove the mushrooms and begin cooking the rest of the veggies. Once the veggies are a little cooked, add the turkey sausage and mushrooms, fry for a couple minutes.
- Remove the veggies and sausage from the pan. Begin scrambling your eggs and quickly add your brown rice, veggies, and turkey.Make sure not to overcook them!
- Top scramble with goat feta if using, otherwise take them out of the pan before they dry up, and serve with crispy hashbrowns.