Sweet Potato Breakfast Hash
An easy, paleo breakfast hash that’s perfect for a lazy Sunday brunch! Loaded with nutrients, this hearty recipe is filled with protein and fiber -- fuel up and enjoy!
Servings: 2 people
Calories: 338kcal
Ingredients
- 2 sweet potatoes peeled and cubed
- 10 crimini mushrooms diced, stem included
- 2 cloves garlic minced
- 1/4 onion finely chopped
- 1 handful spinach
- 4 eggs
- 1 tbs avocado oil
- 1 tbs chicken broth or water
- 1/4 teaspoon sea salt
- 1 tbs salsa
Instructions
- Add the oil int a large pan and heat over medium to high heat.
- Add the onion and garlic and cook for a couple of minutes until the onion begins to look clear.
- Add in the sweet potato, mushrooms and ¼ teaspoon sea salt. Cover and cook for five minutes. Stirring once.
- Add in 1 tablespoon of water or broth, stir and recover to cook.
- Meanwhile, spray a pan with non-stick spray and cook eggs according to preference (sunny side up is our favorite!)
- Cook the veggies covered until sweet potato is cooked through. Remove lid and stir in spinach, remaining salt and some pepper.
- Cook for three minutes more, using a silicone spatula to scrape the sweet potato from the pan.
- Turn off the heat, stir in the salsa.
- Prep the plates by adding half the hash mixture and top it with two eggs n each plate. Add more salsa as per preference!