Eggs and Sweet Potato Breakfast Hash
I’ll let you in on a little secret… I actually eat this for lunch most days! I eat rolled oats earlier in the morning and eat this for lunch. It helps me cut down on the meat in my diet, and it’s a great change-up from the usual salad or sandwich for lunch.
The secret to this recipe is the cajun seasoning! I’m from New Orleans, so I like to think that I have the background to back up my recommendation! The absolute BEST kind and the only kind that I use is Tony Chachere’s Original Creole Seasoning.
Serving Size: 2-3
Whole Eggs, 5
Sweet Potatoes, 2 – cubed
Coconut Oil, 2 tbsp
Cajun Seasoning, 1 tsp
Chop up the sweet potatoes into cubes.
Heat 2 tbsp Coconut Oil over medium heat in a large saucepan. Make sure to use Organic, Extra Virgin Coconut Oil when cooking. If you’re unfamiliar with the differences in coconut oil, the organic extra virgin is the “hard” kind. The “refined” coconut oil has been processed and stripped of many of its health properties. See a great post here for more information on coconut oil. Not all stores carry the organic, unrefined kind though, and it’s really expensive at Whole Foods. I prefer to get this one from Amazon because it’s very affordable.
Add the sweet potatoes and cajun seasoning to the saucepan and cook about 10 minutes or until done, stirring frequently.
Crack the eggs over the sweet potatoes and cook a few minutes until eggs appear cooked through.
If you’re not a fan of sunny side up, you can also opt for the scrambled hash route and mix everything together while the eggs are cooking. Hope you like it!