Shrimp and Potato Breakfast Hash
Creating new ways to sneak shrimp in for breakfast is my new favorite hobby and obsession. I’ve put it in pizzas, muffins, omelletes, scrambled eggs, and now a hash!
I LOVE sriracha, so I added it to the shrimp for a little spice. The coconut aminos add a soy saucy taste to the shrimp and it would be awesome if you added that, balsamic vinegar would do the trick!
- 1 large potato, cubed/triangled
- ½ red onion, diced
- ½ cup green bell pepper, diced
- 1 tsp. parsley
- Salt and pepper to taste
- ½ cup wild-caught shrimp (about 10), peeled
- 2-4 eggs
- 1 Tbsp. coconut aminos
- 1 Tbsp. sriracha sauce
- Pinch of paprika
- Butter and coconut oil for cooking
Steps to crEATe:
1.) Gather, chop, and peel all listed ingredients. Set aside. Heat a large skillet on medium-high heat and add 1 Tbsp. of grass-fed butter and 1 Tbsp. coconut oil.
2.) Add potatoes, season with parsley, salt, and pepper, sauté for 5-8 minutes. Add onions and bell pepper, continue to sauté and brown for 5 minutes.
3.) In separate smaller pan, heat 1 Tbsp. butter and shrimp, coconut aminos, sriracha, paprika, and salt and pepper to taste. Cook shrimp for 5 minutes.
4.) Using the same pan as the potatoes, add 1 more Tbsp. coconut oil for frying the eggs.
5.) Fry the eggs in coconut oil and serve on top of potatoes and shrimp.