Sweet Potato Hash
This one-pan breakfast is absolutely delicious, loaded with flavor, and paleo and Whole30 compliant
Yield:
Ingredients
- 3 tablespoons oil divided
- 12 ounces fresh sugar-free breakfast sausage or easily make your own, See Notes
- 1 medium onion halved and sliced into 1/4" pieces
- 1 medium red bell pepper
- 2 cloves garlic minced
- 1 large sweet potato peeled and diced, about 4 cups
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- cinnamon
- salt
- 4 eggs
- scallions thinly sliced, for garnish
Instructions
- Preheat oven 425º F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, and cook for 5-6 minutes while using a spatula to break up sausage.
- Add 1 tablespoon oil plus onion and pepper. Cook for 4-5 minutes or until softened.
- Add remaining oil and sweet potatoes to skillet. Cook 5-6 minutes or until sweet potatoes are lightly browned. Add garlic and cook for 30 seconds, then sprinkle smoked paprika, pepper, garlic, and onion powder over. Stir well.
- Make 4 small wells in mixture with back of a spoon, them crack eggs into each one. Place skillet in oven for 10-15 minutes or until whites of eggs are mostly set with yolks still runny.
Notes
- Cooking option: Instead of cooking eggs in oven, cover skillet and cook on stove 5-10 minutes.
- Topping ideas: Sliced avocado, pickled jalapeño slices, spicy mayo, or just a dash of hot sauce.
- Vegetarian option: Use vegetable sausage crumbles instead of regular breakfast sausage.
Nutrition
Serving Size: 1serving | Calories: 326cal | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 425mg | Potassium: 384mg | Total Carbs: 12g | Fiber: 2g | Sugar: 3g | Net Carbs: 10g | Vitamin A: 6330IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 2mg