Paleo Tex-Mex Hash
2 sweet potatoes
1 teaspoon coconut ghee/or oil
1 sweet onion chopped
1 pound grass fed beef
1 ½ teaspoons Himalayan pink sea salt
1 teaspoon minced garlic
1 -4 oz can green chilies (drained)
1 ½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon paprika
¼ teaspoon cayenne
Shred potatoes into noodle like strips with a grater, Julienne peeler or “Zoodler”.
Add coconut ghee or oil (and possibly olive oil) to a large sauté pan over medium heat and once melted add the chopped onion. Once the onions become translucent add the ground beef and ½ teaspoon of the salt and cook until most of the meat is no longer pink. (It’s important not to overcook the meat because it will be overdone but the time the entire dish is finished cooking)
Add Garlic, chopped jalapenos, chilies and spices (including the remaining salt) to the pan.
Mix all ingredients into the pan, stirring in a handful of the sweet potatoes at a time.
Cover the pan let cook for 5 minute, repeat the process as needed until the sweet potatoes are the desired softness.
Eggs, Avocado, guacamole, chopped tomatoes or salsa. (Cheese if you like dairy-not Paleo)
Nutrition facts (per serving) 335 Calories, 22g protein, 20g carbohydrates, 3 g fiber, 18 g fat