Breakfast Dairy-Free Gluten-Free Sweet Potato Hash with Egg Adapted from: What's Cooking? USDA Mixing Bowl Prep: 20 mins Cook: 40 minsServings: 4A healthier twist on roasted potatoes, this sweet potato hash is not just nutritious, it’s delicious.Ingredients 2 large sweet potatoes (cut into 1″ cubes, about 4 cups) 1 cup water 1.5 tablespoon raw organic coconut oil 2 chicken sausages (preferably humanely-raised) 1 small yellow onion (peeled + diced) 1 bell pepper (cored + diced) 2 cloves garlic (peeled + minced) 4 large Pasture-Raised eggs*Use organic products whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories29815%Fat (g)1421%Saturated Fat (g)734%Carbohydrates (g)3211%Protein (g)1225%Sugars (g)80%Fiber (g)520%PreparationView As Slideshow Cut the sweet potatoes into cubes, and then place in skillet with one cup water, and bring to a boil over high heat. Once this boils, reduce heat to low and cook about 20 minutes, stirring occasionally, until the water has been absorbed by the sweet potatoes. Add oil, crumbled or sliced sausage, onion, bell pepper, and garlic to the skillet with the sweet potatoes. Cook about 20 minutes, stirring occasionally, until the onion is lightly browned and the sweet potatoes are tender. Divide the hash between 4 plates and return the skillet to the stove. Reheat the skillet over medium-high heat, and when hot, add the remaining 1 teaspoon oil. Add the eggs, one at a time, and cook until they are done to your liking (we love soft, over-easy eggs) Top sweet potato hash with a fried egg and serve right away. Enjoy!TipVegetarian? Use veggie-sausage for a more plant-based meal.print TAGS: Bell Pepper, Chicken Sausage, Eggs, Onion, Sweet potatoShare this:Related Recipes Banana Kale Shake Pumpkin Banana Shake Soothing Arthritis Elixir Apricot Smoothie Citrus, Peach + Chia Smoothie Creamsicle Breaksfast Frappe Spiced Breakfast Quinoa SuperGreen