Let me start this by saying I am NOT a cook. I’m just not good in that department. So when there is something that I can make, trust me, you can, too. This recipe is a concoction my husband came up with and it’s delicious!
So I really don’t do well with restrictions… When people tell me I can’t do something, my first instinct is to say, ‘watch me.’ Sometimes that’s good, sometimes that’s bad. But when it comes to my diet, I really struggle with cutting things out completely. Like carbs. Ugh. I love them. But they do not love my body. So when my husband came up with this concoction I was full and satisfied with the <healthy> carbs. It’s a sweet potato hash that is great for breakfast, brunch, lunch and dinner. Who doesn’t love breakfast for dinner? It is also really good as leftovers!
Hope you like it as much as we do! We’ve had it twice this week already…
Here’s what you will need:
-Large, cast iron skillet
-2 medium sweet potatoes, chopped into half inch pieces
-1 onion, chopped
-3 tbsp coconut oil
-1 bell pepper
-1/2 lb sausage
-sea salt/black pepper
-red pepper flakes
Here’s the plan! In the cast iron skillet, heat and add 1 tbsp of coconut oil. Add the sausage and cook until brown.
When the sausage is almost done, add in the onions and peppers. When that’s done, set it all aside.
In a different skillet, heat coconut oil and then add the sweet potatoes, sprinkle in salt and pepper. Cook until the potatoes are soft.
When the potatoes are done – add them to the skillet with the sausage and peppers. This is your hash! Mix it all up together.
Now it’s time for the eggs… create 4 indents in the hash and crack open the eggs, placing them in the dents.
Put the whole thing in the oven at 400 degrees and bake for about 12 to 15 minutes.