Ok, can I start out by apologizing for most of my future posts until May. I'm about to finish week two of my triathlon training and I'm sure I'll probably have to mention something about it each time from here on out. Because my life will most likely be consumed with it until then. Other things will happen here and there, as life does, and I will gladly share my heart out, but for now, I am in it. It being this tri thing.
And speaking of this whole new training thang, I've started settling into my new routine! It is a little (I'm lying, it is a lot) more intense than marathon training, but is basically goes like this: Wake up. Workout. Eat. Work. Eat. Work some more. Eat again. Maybe another workout. Eat. Shower. Sleep. Repeat. It varies from day to day, but you get the point.
A lot of eating. Which, as you must know by now, I am thankfully, totally fine with.
I've found I am the most hungry when I jump out of the pool. Much more than I ever was with running. What is that? It reminds me of growing up in Florida after a long hot day at the beach when we would all feast after! Except this time, I'm freezing, in a pool, outside, before the sun comes up. A tad different.
My local pool has very limited hours for laps and I my only option is at the god forsaken hour of 5:30am. Needless to say I have been eating hearty breakfasts like this hash after I've taken a hot shower to warm back up.
I've been making a version of Nom Nom Paleo's Sweet Potato Hash since the summer and found that it, along with a side of eggs, is one of the only breakfasts that keep me full for a good 3 hours. I use my handy food processor with the julienne slicer blade attachment and shred a bunch of sweet potatoes during my food prep so all I have to do is measure out what I need and cook it up in the morning. You can store pre-shredded spuds in a mason jar for about a week in the fridge.
I love sweet potatoes and was so excited to find this recipe to add into my breakfast routine.
Sweet Potato Breakfast Hash
serves 1 // adapted from Nom Nom Paleo
- 4 oz shredded sweet potato
- 1 tsp coconut oil
- a pinch of salt and dash of cayenne
- crank of fresh cracked pepper
First shred your sweet potatoes: Add your julienne slicer blade to your food processor. Wash and scrub each potato very well. I use the potato whole, no peeling or anything. Next, cut each potato so they fit through the "shoot" of your food processor. Add each segment and shred the heck out of them.
Making the hash: Measure our about 4oz of potato. Melt coconut oil in a medium non-stick pan (you'll need one with a lid) over medium-high heat. Add the sweet potato and spread in an even layer. Sprinkle with salt, pepper, and cayenne. Cook for about 4 minutes or until the underneath is browned and starts to get crispy. Using a spatula, flip the hash to cook the other side. Pop the lid on and let it cook for another 3-5 minutes until it is soften, but crispy.
My personal favorite version of this and what I do most of the time, is before I add the lid, I scoot the hash over to the side, spray the bare spot of the pan with a little non-stick spray and crack in 2 eggs. Then pop that top on and cook until the eggs are done to you're liking. I like mine runny, so it takes about 3 minutes. Slide the hash onto a plate and top with those eggs for a full on meal of champions. If I have leftover veggies from dinner, I tend to add those on the side too. It is a great way to use up some dinner scraps.
Do you have a favorite way to do sweet potatoes? Ever tried them for breakfast?
Happy weekend friends!