This yummy breakfast idea came from a visit to my old stomping grounds in Tempe, AZ last year, where we found Chophouse - a great place to find healthy paleo and vegetarian options in a really cool old house right by ASU. (There's one in Scottsdale too.)
The texture of this hash is the one thing that will take a little prep time. I personally like cutting the potatoes and zucchini into perfect little cubes, it's like kitchen meditation for me. But you could also easily toss chunks of each into a food processor and pulse a few times to get an equally nice small texture.
Sweet Potato Breakfast Hash
1 cup sweet potato, cubed quite small (less than pinky fingernail size)
3/4 cup zucchini, diced into small pieced
1 teaspoon garlic, finely chopped
1/2 onion, finely chopped
2-3 small leaves of kale, finely chopped into bits
1 Tablespoon grass fed/pastured butter, 1 Tablespoon of coconut oil for cooking (the blend of both is delicious and cooks well)
Salt and pepper for seasoning
In a cast-iron skillet, heat the coconut oil and butter together over medium-high heat. (You can omit the butter and use only coconut oil for this step. But butter is delicious.)
Toss in the cubed sweet potato, and saute for 3 minutes.
Add the zucchini, and saute together for 2 minutes.
Add the onion, saute 1 minute
Add the garlic and kale, season with salt and pepper, and saute about 2 minutes more. (Total time in the pan should be about 7-10 minutes, so that the sweet potato softens, but the other items don't burn.)
Top it with a little hot sauce or an over-easy pastured egg - yummmmm!