This skillet sweet potato hash with sausage and eggs is a filling, savory, healthy meal for any time of day. Sweet potatoes, onions, peppers and sausage with eggs cooked right into the hash, it’s Paleo and Whole30 friendly plus absolutely delicious!
Ingredients
- 3 Tbsp coconut oil divided, for cooking
- 2 small/med sweet potatoes chopped into small pieces about 1/2 inch
- 1 med onion chopped
- 1 small/med bell pepper red, orange, yellow, chopped
- 1/2 lb fresh bulk sausage sugar free for Whole30*- see note
- 1/4-1/2 tsp paprika or smoked paprika
- Sea salt and black pepper
- Pinch red pepper flakes Optional, for the sausage
- 4 eggs
- Thinly sliced scallions for garnish
Instructions
- **Note – You will cook the sausage in the same pan with the onions and peppers and the potatoes separately, until the end.
- Preheat oven to 400 degrees (you will use it to bake the eggs into the skillet at the very end)
- Heat a large skillet, preferably cast iron, over medium heat and add 1 Tbsp of the coconut oil to melt. Once sizzling, crumble the sausage into the pan, and stir while cooking to evenly brown. Sprinkle with a pinch of red pepper flakes.
