This week I realized how limited my concept of breakfast truly is.

Growing up, breakfast was always a bagel and orange juice. I wasn’t a big cereal girl. Couldn’t be bothered with eggs every morning.

I still love bagels {yes, I do}, and often have two pieces of really good whole grain brain in the morning with a mug of hot cider. On the rare occasion that I don’t have toast in the morning, I’ll have eggs with sweet potatoes. And on an even rarer occasion, I’ll have a bowl of cereal.

And that’s it.

In case you didn’t notice the pattern, 95% of what I eat in the morning involves wheat and gluten.

What do you eat when you aren’t eating wheat or gluten and you have no eggs in the house?

Breakfast Hash, of course. With sweet potatoes, black beans, and corn.

Breakfast Hash

Ingredients:

• 1 sweet potato, peeled and cubed {the smaller the pieces, the faster it cooks}
• 1 sweet onion, diced
• 2-3 cloves garlic
• 1 tbs dried oregano
• 3/4 cup vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 2 tbs fresh chopped parsley
• salt and pepper
• olive oil

Optional:

• 1 tsp dried orange peel
• 1 tsp coriander

Directions:

1. Heat olive oil in a large skillet. Add in onions and saute for 3-5 minutes.
2. Add sweet potatoes and saute for another 5-7  minutes, until they start to brown {not burn}.
3. Add in garlic, oregano, salt and pepper. Saute until fragrant, about 1-2 minutes.
4. Add broth and cook until all liquid is absorbed, about 3-5 minutes.
5. Add in black beans and corn. Cook until heated through.
6. Stir in parsley.
7. Spoon what you want into a bowl, and dig in!

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, gluten free, wheat free, egg free, soy free, cinnamon free, and contains no MSG.

PS  – This would also make a tasty lunch and dinner.

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