My husband is not a huge fan of eggs; he much prefers to start his day with a big bowl of meat and vegetables. This spicy hash is one of his favorite breakfasts. This curry of potatoes, lamb, and onion is great for powering you through a long morning. Feel free to top with a fried or poached egg, if you wish. This is a recipe from The Homegrown Paleo Cookbook, and the book has a few more egg-free breakfast ideas.
Curry Hash - The Homegrown Paleo Cookbook
Author: Diana Rodgers
Recipe type: Breakfast
Serves: 4
Ingredients
- 1 pound Yukon Gold or other waxy potatoes (about 2 medium-sized potatoes), peeled and diced or cut into thin coins
- 1 tablespoon bacon fat, ghee, or coconut oil for frying
- 1 cup diced onion
- 2 teaspoons madras curry powder
- Pinch of red pepper flakes
- 1 pound ground lamb
- 2 cups chopped tat soi, spinach, kale, chard, or other greens
- Sea salt and ground black pepper
- 2 tablespoons chopped fresh cilantro leaves, for garnish
Instructions
- In a pot with a little water and a steamer, or in a microwave, steam the potatoes until fork-tender, about 10 minutes.
- In a large skillet, warm the bacon fat over medium heat. Add the potatoes and sauté for a few minutes, until light brown.
- Add the onions, curry powder, and red pepper f lakes and combine well.
- Add the lamb and cook until the lamb is no longer pink, about 5 minutes.
- Add the greens and cook for just a few minutes, until wilted.
- Season to taste with salt and pepper, and garnish with the cilantro.
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