Paleo AIP Beef and White Sweet Potato Breakfast Hash

This easy Paleo AIP breakfast is a great lesson in cooking once, using twice. Whenever you’re making white sweet potatoes for dinner, just bake up two extra. They can sit in the fridge for a day or two before being assembled into freezable breakfast bowls.

Your frozen breakfast bowls cook up beautifully crispy in 15 minutes or less with next to no effort or supervision. If you miss hash browns and crunchy foods this easy breakfast is a great way to start your day!

Paleo AIP Beef and White Sweet Potato Breakfast Hash


  • For the White Sweet Potatoes
  • 2 white sweet potatoes
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp salt
  • 1 tsp coconut oil

    For the Ground Beef
  • 1 lb ground beef
  • 1 tsp coconut oil
  • ½ yellow onion, chopped small
  • 4 cloves garlic, minced
  • 3 tsp oregano
  • 2 tsp thyme
  • 1 tsp basil
  • ½ tsp salt

    Assembling It All
  • 1 tbsp coconut oil OR 2 slices bacon


  • DAY 1 – roast your white sweet potatoes for dinner! Preheat the oven to 400 F.
  • While the oven heats up, peel your white sweet potatoes and cut them into 1 ½ inch cubes.
  • Mix the cinnamon, ginger, and salt in a large bowl, then toss the white sweet potato cubes in the seasoning blend.
  • Spread a sheet of aluminum foil on a large baking sheet. Smear it with your tsp of coconut oil.
  • Arrange the cubes in a single layer on the foil, taking care so they don’t touch.
  • Bake at 400F for 25-30 minutes, or until the cubes are cooked through and soft inside. They won’t crisp up the way ordinary white potatoes do.
  • Enjoy some with dinner then set aside 4 cups of cubes to use in future breakfast hash.
  • DAY 2 – Cook your ground beef! Heat 1 tsp coconut oil over medium-high heat and cook the chopped onion for 4-5 minutes, until translucent.
  • Add the minced garlic and continue to cook for another 2-3 minutes, or until the garlic is tender but not yet browned.
  • Add the pound of ground beef and cook until completely browned.
  • Toss in the dried oregano, thyme, basil, and salt. Mix well and keep cooking for another minute.
  • Grab 4 freezer safe containers. Add 1 cup of sweet potato cubes and ¼ lb ground beef to each one. Freeze until the day you’re ready to eat.
  • DAY 3 – Whenever you’re craving a fast, crispy breakfast, melt 1 tbsp coconut oil in a large skillet. Dump in the frozen ground beef and white sweet potato mix.
  • Cook for 4-5 minute, or until warmed through.
  • Use a silicone spatula to squish everything against one side of the skillet. Gently press it down so everything is oh so slightly squished. Let it sit until the bottom of the hash has crisped up and is a nice dark brown.
  • Carefully flip the hash as much as possible, once more squish it to one side of the pan, and press down again so you can brown the other side.
  • Once it’s all nice and crispy, enjoy hot with some fresh berries.

    VARIATION – You can also crisp up two slices of bacon in a skillet. Fry the hash in the bacon grease, then crumble the bacon into the hash right before serving.