sweet potato

Sweet Potato Hash

Sweet Potato Hash recipe made with bone broth created by Bone Brewhouse.

This skillet sweet potato hash with eggs is a filling, savoury, healthy meal for any time of day. Sweet potatoes, coconut oil, bone broth, green peppers, green onions, and eggs cooked right into the hash, it's Paleo and Whole30 friendly plus absolutely delicious! 

Preheat oven to 400 degrees. Spiralize one sweet potato. Heat a cast iron pan on low add the coconut oil, sweet potatoes and green peppers and stir for a few minutes so it doesn’t stick to the pan. Add 1/4 cup of Bone Brewhouse Traditional bone broth and let simmer till your sweet potatoes are tender. Make wells in the sweet potato and add your eggs, Pop it into the oven for approximately 5-7 minutes. Garnish with chopped green onions, salt and pepper and enjoy! 

Bone Broth Frittata

Bone Broth Frittata recipe made with bone broth created by Bone Brewhouse.

Start things off right on Mother's Day — by spoiling her with a bone broth, bacon, mushroom and sweet potato frittata. Oh, and don’t forget the flowers!

8oz. mushrooms sliced
1 red pepper diced
2 scallions chopped
1 small sweet potato grated
2 strips of uncooked bacon chopped
5 eggs
½ cup Bone Brewhouse Traditional bone broth
1tsp. thyme dried

1. Heat oven to 375. Fry the bacon on high in a 9" cast-iron frying pan. Toss in the sliced mushrooms. Cook about five minutes, stirring periodically.
2. Add the scallions and stir for about a minute. Toss in the red peppers and grated sweet potato. While the sweet potato is cooking, stir periodically. Crack all of the eggs into a big bowl, add the broth and the thyme, and whisk vigorously.
3. Once the grated yam look like it's softening, pour the mixture over everything, do not stir.
4. Cook for about three minutes on the burner before sliding into the stove. Set the timer for 20 minutes and voila! Happy Mother’s Day everyone!