Sweet Potato Breakfast Hash
This sweet potato breakfast hash is the perfect savory breakfast! Whole30, paleo, grain-free, vegetarian (with a vegan option).
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 people
- 2 large sweet potatoes, peeled and cubed (about 3 cups cubed)
- 1 bag brussels sprouts (1 lb)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 4 eggs omit for vegan option
Preheat the oven to 375F
Preheat a seasoned cast iron skillet over medium heat while you peel and cube the sweet potatoes.
Add 1 tbs. ghee or coconut oil to the preheated skillet. Add the sweet potatoes and make sure they are distributed well. Cook for 6-7 minutes while quartering the brussels sprouts
Quarter the brussel sprouts by cutting them in half down the center in both directions.
Add the brussels to the sweet potatoes and stir well. Cook 5 minutes.
Add the salt, garlic powder and smoked paprika. Stir well.
Make 4 "holes" for the eggs by slightly moving the veggies to the side to make room for the eggs.
Crack 4 eggs in the holes. Place pan in the oven (be sure to use oven mits to transfer to the oven)
Bake in the oven for 8-9 minutes.
Remove from the oven (use your oven mits) and serve immediately!
Calories: 152kcal | Carbohydrates: 21g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 644mg | Potassium: 81mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9.7% | Vitamin C: 0.3% | Calcium: 2.5% | Iron: 4.9%