Sweet Potato Breakfast Skillet

20130814 food001 Sweet Potato Breakfast Skillet

Holy moly, what a few busy weeks it has been.  Ever since I got medically separated from the Marine Corps I feel like I go to sleep, wake up and a month has passed.  It also doesn’t help I have been so busy traveling I almost forgot how to get home.  I am not complaining, I love it but wow I feel like we should play a game of Where’s Waldo with a Caveman.  Honestly though, it has been an amazing month so far and I am looking forward to so many things.  My App with Abel is KILLING IT, we are still number 2 as of right now in Food only behind the food network.  Are you kidding me?  THAT IS AMAZING.

 

20130814 food011 Sweet Potato Breakfast Skillet

Don’t worry everyone without an iPhone, iPod, or iPad, we are working with developers to get it on android and google devices as well.  It will happen soon but we aren’t going to haphazardly release something that sucks.  Hmmm, so what else besides the app?  I am flying to San Francisco on August 25th to be on Creative Live with my best friend and business partner Abel James.  You can find out all the info HERE and how to watch it for FREE.  I get to talk about nothing but food for an hour, any guesses on how many times I will say the word Bacon on air?  I might run a small little contest on Facebook that day for people to make bets on the usage of the word Bacon, that would be fun wouldn’t it?

 

20130814 food018 Sweet Potato Breakfast Skillet

I got a lot of blabbing done and didn’t even mention this amazing recipe once.  I have been getting a plethora of emails lately from people exclaiming that they can never figure out breakfast, or it’s too hard to make, or too time consuming so for a week I set out and made a different breakfast everyday.  Yes, they all involve eggs because I love eggs but if you can’t have them, you can leave them out and enjoy just as much.  This was my favorite one of the week so I am posting it first.  You cook everything in one pan and that makes clean up a breeze and if you are like me, you eat it out of the pan too which saves even more time.  I won’t keep you from this heavenly dish any longer.  Enjoy and as always share if you like it and don’t forget to subscribe to my newsletter below this post to never miss any new recipes.

5.0 from 17 reviews

Sweet Potato Breakfast Skillet
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 4 tablespoons coconut oil
  • 1/2 medium onion, diced (1/2 cup)
  • 1/2 green pepper, diced (1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 pound grass fed ground beef or 2 italian sausages, casing removed
  • 2 cups shredded sweet potato
  • 2 cups spinach
  • 3 eggs
  • goat cheese to garnish
  • avocado to garnish
Instructions
  1. Turn your ovens broiler on high
  2. Preheat a 12 inch cast iron skillet over medium heat and place your coconut oil in the pan
  3. Add your diced onion to the pan and stir for about 3 minutes until they start to get soft
  4. Add in your peppers and garlic and continually stir for 1 minute
  5. Add in your ground beef or italian sausage and stir for 3-4 minutes or until nice and browned
  6. Add your sweet potato and saute, stirring often, for 3-4 minutes until your sweet potatoes soften
  7. Add your spinach to the pan and stir often until your spinach starts to wilt which should take 2 minutes
  8. Make 3 small wells around your pan and crack an egg in each well
  9. Place your pan six inches under your broiler and cook to your liking. 2 minutes should get you really runny yolks, 3 minutes will almost be a solid yolk and 4 minutes will be a hard yolk
  10. Remove from the oven and serve right from the pan
Notes
To shred the sweet potatoes, use either a Spiral Slicer or Julienne Peeler

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

 

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Comments

  1. Darin Wand says:

    I made this recipe a while back and really enjoyed it. Since then, I’ve been making my own variation of this at least 3 times a week. I’m addicted. I use an 8″ cast iron skillet; cook two pieces of bacon(chopped) add the onion/bell peppers to the bacon and grease. Add the sweet potatoes(I shred mine with a cheese grater :-D ) to the mix. Cover with a lid and cook over medium low(the steam and low heat helps the sweet potatoes soften and caramelize. I make the same egg baskets (just two) but instead of the broiler, I put the lid back on. The eggs are basically poached. I don’t use cheese, but I do add salsa when the eggs are done. So good! No extra oil needed, just keep adding to the pan.

    Thanks again for the great recipe! So much you can do with it. Love me some sweet potato hashbrowns!

  2. This is insanely delicious, and so easy to make (especially with a food processor for the potatoes). So many incredible flavors! We made it for company this weekend, and it was DEVOURED. I will keep coming back to this one when I want to impress people. Thank you!!

  3. Thanks for an awesome recipe! We loved this!! :)

  4. David Birney says:

    This is the first thing I saw of yours, but I just could not get myself to make it. It sounded good, but not great. Well I made it today, and not only was it amazing tasting, it is my absolute favorite thing to eat in the world now. Better than Pizza, fried Chicken, and cheeseburgers. Oh my goodness. This will be an every weekend treat from now on.

  5. This is AMAZING. My husband and I hosted a dinner party last night with WAY too much wine. He woke up with some nonsensical idea about Denny’s and I said no…made this instead. Awesome. Love it!

    And you saved me from a trip to Denny’s :) thanks!

  6. Holy moly!!!!! I could eat this every morning. I have already emailed 3 friends with this recipe. I believe I have died and gone to foodie heaven. Thank you for this phenomenal recipe! Yummers!

  7. Tiffany K says:

    I am eating my DELICIOUS breakfast as I type this! This is the first recipe I’ve ever made from your website and it certainly won’t be the last. Thanks so much!!
    Chocolate Caveman Crunch Bars are next up for me!

  8. What a perfect Sunday morning skillet. This will make the family happy for sure!

  9. Tried this. Dee-lish. So simple. I used the shredder blade on my food processor to shred the sweet potatoes.

  10. What a surprising and delicious combination of flavors! I went searching for “sweet potatoes for breakfast” this morning in an attempt to use the sweet potatoes I cooked for dinner last night but didn’t eat as we ended up going out. I found your recipe and read through all the comments. I tried a combination of bacon grease and coconut oil which was PERFECT! And since my sweet potatoes were already cooked, I peeled and chopped them doing everything else as directed. I didn’t have the goat cheese or avocado. So I substituted an Italian combination shredded cheese which complimented the sausage well. Everyone just raved about the meal. It was SO GOOD! Thank you George! I have a healthy crop of sweet potatoes coming along in the garden so I will definitely be making this again and again! :)

  11. Great recipe! I subbed zucchini for the spinach because that’s what we had on hand. Also used fresh hatch green chiles instead of bell peppers because I had a huge box of them from my co-op. The coconut oil made the veggies almost too sweet for me – next time I think I’ll try bacon grease!

  12. We have had this meal 2 times in 2 weeks; my partner and my 6 year old daughter both really like it. It’s easy to eat primal and model this behavior to a child with recipes like this one!

  13. This is my new favorite breakfast meal! I made it with venison sausage and it made my taste buds do a happy dance!

  14. This looks amazing! I have all the ingredients on hand for this tomorrow. I think I’ll try it.

  15. Or instead of all those ideas non-conventional ideas that you’ll never use again you could just use a cheese grater which most households already. But hey that’s just a cook’s perspective.

  16. YUM! I have been stuck in a “standard scramble” rut and this was just what I needed to feel energized and excited. I forgot how a broiler makes cooking things so easy! I adapted mine to fit whatever the heck was in my fridge on a rainy Thursday morning. It ended up being onion, zucchini, shredded carrots, shredded sweet potato. Thanks for the great idea :)

  17. Great breakfast idea. My sons and I had it for breakfast the other day loved it! I did leave off the cheese and eggs because of allergies and green pepper because it causes inflammation for me. I have some leftover pot roast which I’m going to use tomorrow instead of the ground beef and I may also use a bit of my homemade coconut milk kefir cheese. Thank you for all the great recipes!

  18. HELP!!!!
    My comment has nothing to do with this recipe (which looks delicious b.t. dubs) but more to do with a culinary nightmare I experienced last night.
    I attempted to make Butternut Squash Lasagna (not a recipe of yours, but one of my own that I was adapting to paleo) – using the butternut as the sqoodles instead of lasagna noodles.
    I baked the damn thing at 400 for an hour… sqoodles were still raw/hard. Baked another 20mins… still raw/hard… another 20mins. Etc, etc… at the end this lasagna was in the oven for more than 2hrs when I finally decided… it has to be done by now.
    It seemed to slice ok, but when I took a bite – ick, raw sqoodle. UGH! A pan of my delicious sauce wasted (although not completely, we scraped it off the sqoodles and just ate that).
    As someone who is part Italian… I’m ashamed at how horribly this experiment went… to the point that I almost want to either give up on Paleo Lasagna being possible… or just eat the damn lasagna noodles as intended *gasp*

    So my question to you culinary master… what went wrong?
    I did use a mandolin to “attempt” to slice my squash into 1/4″ slices… but I clearly still don’t know how to use that tool effectively either cuz it kept getting jammed. So admittedly, my slices were not perfect. But none of the slices I used were by any means so thick that they shouldn’t have cooked in the 2hrs they were in the oven.
    I really want to attempt to make this again – but last evenings experience was disheartening. 3hrs in the kitchen and dinner was a bust :(
    Any advice? Is there something I can do to ensure they cook next time? Another veg I can sub?

    Sincerely,
    Your hearbroken Italian Cavewoman

    • Everyone I know uses eggplant which always comes out perfectly. You can also buy Capellos gluten free lasagna sheets :)

    • Considering that you always boil your lasagna noodles before you make your lasagna, my advice would be to pre-cook the squash noodles (sqoodles – haha!). Roast them in the oven on a cookie sheet (maybe brushed with some olive oil) and then once they’re “al dente” in texture, carefully layer in your lasagna.

      Now I kinda want to try this…

      • Thanks Shannon – I’ll give that a try!

        I was avoiding using eggplant one because my husband doesn’t like it and b. because then I felt it was more of an eggplant parm. than a lasagna.

        I’m gonna give pre-roasting a try… fingers crossed…
        I imagine when I get it to turn out, it is going to be DELICIOUS!!!!
        Thanks y’all

  19. Yet another amazing meal here George! Made this last night for dinner and was sad when it was all gone. I don’t own a cast iron skillet (I know, the horrors!) but it worked just fine in another oven safe 12in skillet.

    Thanks much and keep on developing more noms!

  20. Marilyn Olmsted says:

    This was delish, simple and pretty…you are always hitting home runs George! Kudos.

  21. Hi George,

    One pan breakfast – you know what i like.

    I am registered for the Creative Live class with Abel James and you. Listeners should get a bunch of friends to register and then get together for the class. Then play a game (you know the one) – every time you say ‘bacon” we eat a piece of bacon (of course we have a huge pile of bacon prepared and ready to go) i think it is a scathingly brilliant twist on the college drinking game. What do you think?

  22. Looks good!! Just clicked the link and ordered myself an iron skillet. I’m excited to try this!! Thank you for always putting out such great recipes. :)

  23. love the sound of this… I think it might just end up being breakfast tomorrow….

  24. this needs to be on my table, stat.

  25. I’m with you. The less dishes the better. Add to it a cast iron skillet, breakfast, and sweet potato hash? This southern girl just died and went to heaven, y’all. Can’t wait to try this!! Thanks, George!

  26. I just died and went to breakfast heaven!! I needed to make this today and am SO glad I did. A few changes I made…..I left out the peppers, added 3 more eggs, and used liverwurst instead of ground beef or sausage. I’ve recently taken on the task of eating more offal and am LOVING it! It tasted absolutely amazing in this dish. I just took down half of it for my breakfast today and need to get the rest in the fridge ASAP so I don’t eat it all. I need to have something for tomorrow. :) Please keep dishes like this coming!! :)

  27. This was excellent! I was lazy so just used garlic and onion powder. Actually shredded the potato. Used 1/2 lb pork sausage and some basil. Kale and 4 eggs and it fed 2 it was so good and hearty! I ate it with the avacado and bubbles sour kraut on the side. Superb. Thanks George!

  28. How do you shred the sweet potato?

  29. This looks delicious! I am definitely going to make this on my next day off!! I’m preparing for a fitness competition and it’s so hard to think of breakfasts that don’t include tons of carbs! This is great!!! I think I’ll be trying it with some ground deer meat in place of the beef or sausage since that’s what I have readily available. Thanks for sharing!

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