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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 people
- 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
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!
Calories: 338kcal | Carbohydrates: 34g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 590mg | Potassium: 1134mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20363IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 3mg