PALEO SAMOSA BREAKFAST HASH
I was craving something new for breakfast, so I decided to throw together something like a hash. I came up with I am calling a "samosa hash", and it was a really great change from the usual bacon and eggs.
Samosas are generally small triangle shaped pastries that are filled with onion, spices and either vegetables and/or meat. This recipe creates the delicious filling and uses ground chicken,rutabagas and fresh spinach to create a hash that is then topped with eggs. This makes a savory and unique breakfast, but it can be eaten any time of the day.
Cooking the spices at the beginning of the recipe is an important step because it allows them to release their essentials oils. You only need to cook them long enough until you can smell their aroma being released.
The chicken mixture saves well, so you can freeze individual sized portions and heat them up whenever you want something hearty and delicious for breakfast. And yes, you can use ground beef instead of chicken if you like. Enjoy!
Samosas are generally small triangle shaped pastries that are filled with onion, spices and either vegetables and/or meat. This recipe creates the delicious filling and uses ground chicken,rutabagas and fresh spinach to create a hash that is then topped with eggs. This makes a savory and unique breakfast, but it can be eaten any time of the day.
Cooking the spices at the beginning of the recipe is an important step because it allows them to release their essentials oils. You only need to cook them long enough until you can smell their aroma being released.
The chicken mixture saves well, so you can freeze individual sized portions and heat them up whenever you want something hearty and delicious for breakfast. And yes, you can use ground beef instead of chicken if you like. Enjoy!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent
Paleo Samosa Breakfast HashPrep time: 10 mins Cook time: 15 mins Servings: 4
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Ingredients:
- 8 eggs
- 1 pound ground chicken
- 1/4 cup coconut oil or bacon fat
- 2 tsp. ground red chili powder
- 2 tsp. cumin
- 1/4 tsp. cinnamon
- 1 tsp. ground ginger
- 5 Tbsp. curry powder
- 1 small onion, chopped small
- 1 Tbsp. chopped garlic
- 1/2 of a 4oz. can of mild diced green chiles (optional)
- 1 medium rutabaga, diced small
- 2 cups fresh spinach, washed and stems removed
- Dash sea salt
- Dash ground black pepper
- Chopped cilantro (optional)
Equipment:
- Garlic press
- Cutting board
- Kitchen knife
- Large skillet
- Stirring spoon
- Measuring cups
- Measuring spoons
Directions:
1. Prepare your vegetables. Place a large skillet over medium-high heat and add the coconut oil or bacon fat. Add the red chili powder, cumin, cinnamon, ginger and curry powder and stir until fragrant (about 1-2 minutes). Add the onion, garlic and diced green chiles (optional) and saute for another 1-2 minutes.
2. Add the ground chicken and stir to break apart any clumps. Add the chopped rutabaga and stir to combine. Cover and reduce the heat low and allow to simmer for about 10 minutes, stirring occasionally. Add the spinach and stir until wilted (about 1 minute). Add sea salt and ground black pepper to taste.
3. Prepare your eggs (any way you like them - I lightly poached mine).
4. Serve the eggs on top of the hash along with some freshly chopped cilantro (optional).
- 8 eggs
- 1 pound ground chicken
- 1/4 cup coconut oil or bacon fat
- 2 tsp. ground red chili powder
- 2 tsp. cumin
- 1/4 tsp. cinnamon
- 1 tsp. ground ginger
- 5 Tbsp. curry powder
- 1 small onion, chopped small
- 1 Tbsp. chopped garlic
- 1/2 of a 4oz. can of mild diced green chiles (optional)
- 1 medium rutabaga, diced small
- 2 cups fresh spinach, washed and stems removed
- Dash sea salt
- Dash ground black pepper
- Chopped cilantro (optional)
Equipment:
- Garlic press
- Cutting board
- Kitchen knife
- Large skillet
- Stirring spoon
- Measuring cups
- Measuring spoons
Directions:
1. Prepare your vegetables. Place a large skillet over medium-high heat and add the coconut oil or bacon fat. Add the red chili powder, cumin, cinnamon, ginger and curry powder and stir until fragrant (about 1-2 minutes). Add the onion, garlic and diced green chiles (optional) and saute for another 1-2 minutes.
2. Add the ground chicken and stir to break apart any clumps. Add the chopped rutabaga and stir to combine. Cover and reduce the heat low and allow to simmer for about 10 minutes, stirring occasionally. Add the spinach and stir until wilted (about 1 minute). Add sea salt and ground black pepper to taste.
3. Prepare your eggs (any way you like them - I lightly poached mine).
4. Serve the eggs on top of the hash along with some freshly chopped cilantro (optional).
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