An AIP Breakfast Hash Stack

What a mouthful! Let’s take another crack at breakfast (not an egg pun, since eggs aren’t allowed on AIP). This stack has three layers, let’s get started!

( See my post Lets talk about… the Auto Immune Protocol Diet and My Recipe Formats for questions about my recipes.)

  1. Sweet Potato Hash Browns
  • 4 Sweet Potatoes, peeled and grated, keep soaking in a salted water so they don’t turn brown
  • 1/4 t Cinnamon
  • 1/4 t Ginger
  • 1/4 t Turmeric
  • 1/4 t garlic powder
  • 1/4 t Pepper
  • 1 t Pink Salt
  • 1/4 C of Tapioca Starch
  1. Drain and dry your sweet potatoes really well.
  2. Toss them in all of the seasonings and the tapioca.
  3. Heat a quarter inch of the oil of your choice in a pre-heated cast iron skillet.
  4. Hash browns by taking a metal ring mold and placing it in the oil, fill the ring mold with a layer of the potato mixture and let it for about 10 seconds, then lift the ring mold off. Repeat until the pan is full but not over crowded.
  5. Let the hash browns cook until a golden brown crust has formed, about 2 minutes per side. Try to only flip the once.
  6. Keep the hash browns crispy until serving by keeping them on a rack lined sheet pan in the oven on low.


To make a sweet and savory component add a fourth of a cup of golden raisins. If you are allowed, add 1/4 t of smoked paprika, chili powder, coriander, and cumin.

2. Sausage 

  • 1 Lb of Ground Pork
  • 2 t Garlic Powder
  • 2 t  Pink Salt
  • 1 t Pepper
  • 1 t Onion Powder
  • 1 t Marjoram
  • 1 t sage
  1. Mix the ground pork with all of the seasonings, add a fourth of a cup of ice cold water and mix until the sausage is sticky and emulsified. Pat out into 3 oz patties and fry in a preheated oiled cast iron skilled.

3. Avocado and Grapefruit Salsa 

  • 2 Avocados, cubed
  • 2 Grapefruits, supremed
  • 1 Lime, zested and juiced
  • 1 T Fresh Oregano, chopped
  • Pink Salt- to taste
  • Fresh Cracked Pepper – To taste
  1. Mix all of the ingredients together, breaking up the avocado sightly so that the salsa is creamy.

Lets Bring it All Together:

Plate the hash brown first. Top with the sausage patty. Then garnish with the salsa on the very top and sprinkle with a little more fresh oregano and a lime wedge.


Wishing you good eats!

XOXO, Hashimoto’s Heiress


Breakfast for Those Who Can’t Eat Breakfast

I was faced with a dilemma a couple of weeks ago. My parents wanted to come stay at my bed and breakfast for their anniversary. My dad was going to surprise my mom with the night away. However, the more I thought about it, the more I had no idea what I would cook my mom for breakfast. What do you cook for someone, for breakfast, that can’t eat, eggs, dairy, or any grains. All my normal breakfast ideas weren’t executable. I thought about what my mom likes to eat for breakfast and went from there! Here is a classic southern recipe that you could make for brunch or breakfast!

( See my post: Lets talk about… the Auto Immune Protocol Diet and My Recipe Formats, for information on the AIP diet and my ADDENDUMS)

Shrimp and “Grits”

Shrimp and Cauliflower Grits

Cauliflower Grits:

  • 1 head of cauliflower
  • 1/4 t Onion Powder
  • 1/4 t Seasoned Salt
  • 1/4 t Garlic Powder
  • 1/4 t pepper- to taste
  •  2 T bacon grease
  • 1 cup of unsweetened coconut milk
  1. Wash and trim your cauliflower head, and cut into bite size pieces. Take half of these pieces and pulse them in a food processor until “grit sized” but big enough to have texture.
  2. Melt your bacon grease in a 6 quart sauce pan and toast your spices until aromatic.

ADDENDUM: If your doctor has cleared you to eat limited spices including nightshades I would include 1/4 t of the following: smoked paprika, chili powder, old bay.

  1. Add you’re cauliflower and toast until slightly caramelized, you’re just trying to add a deeper flavor.
  2. Add the coconut milk and simmer while you cook your shrimp and prosciutto.

Shrimp and Prosciutto:

  • 1.5 lbs of shrimp with the shell on, but deveined
  • 1 shallot, minced
  • 3 cloves of garlic, minced
  •  1/4 C dry white wine, vermouth, or sherry
  • 1 and 1/2 C fish stock
  • 2 T of tapioca starch
  • 6 slices of prosciutto
  • salt – to taste
  • pepper – to taste
  • 1/4 t Onion Powder
  • 1/4 t Seasoned Salt
  • 1/4 t Garlic Powder
  •  2 T bourbon
  1. In a medium sauce pan heat a tablespoon of your preferred oil, I use grape seed.
  2.  Toast your shrimp shells until pink and fragrant, add your shallots and garlic and sauté until softened.
  3. Deglaze with the alcohol of your choice, and scrape up all of the fond of the bottom of the pan.
  4. Add the fish stock and let it simmer until reduced by half.
  5. Strain out the fortified stock with a fine mesh sieve and return to the original pot.
  6.  The trick here is to keep reducing the stock until the shrimp flavor does not intensify anymore, maybe a third more reduced.
  7. Make a slurry with the tapioca and add to the stock, let it simmer until thickened like a gravy
  8. You can add an optional splash of coconut milk to make it creamy if you’d like.
  9. For the prosciutto, preheat the oven to 400*.
  10. Line a baking sheet with parchment paper and place the slices of prosciutto far enough apart so they won’t bake and stick together.
  11. Bake them until crisp like a cracker, about 5 minutes.
  12. For the shrimp; Heat a tablespoon of bacon grease in a preheated cast iron skillet. add the shrimp in a single layer and sprinkle with seasonings. SEE ADDENDUM ABOVE. Wait until the shrimp is fully cooked, seared, and crispy on one side before flipping to the other. Only flip the shrimp once.
  13. Deglaze with bourbon and FLMABE!

Bring it all Together!

Plate by starting with a pile of “grits”, and make a well in the center of them. In the well, spoon a ladle of gravy. Pile the shrimp on top of the gravy, and top with a prosciutto crisp sticking up out of the “grits”. Garnish with a little chopped fresh chives!

Comment down below if there are any other favorites that you would like me to convert to AIP!

XOXO, Mangia!