Weekday mornings are usually yogurt, toast, or cereal and weekends aren’t much different unless we decide to treat ourselves by going out to breakfast. Oh how I long for a delicious, savory breakfast I can make at home! Last week I made this delicious sweet potato breakfast hash that was extremely filling. All the veggies can be prepped ahead of time so this dish is a snap to make. It’s really more of a breakfast idea than an actual recipe so I won’t include exact measurements below. The basic template can easily be customized to your own tastes and the amount of people you need to feed.&nbsp;

Sweet Potato Breakfast Hash

potatoes

Brussels sprouts (shaved)

Zucchini (chopped)

Sweet onion (diced)

Bell peppers (diced)

Eggs

tbsp Coconut oil

Seasonings

Melt a couple tablespoons of coconut oil, or your favorite cooking oil, in a cast iron skillet. Add the sweet potatoes and cook until soft.

Add the zucchini, onion and bell peppers. Cook until soft.

Add the Brussels sprouts and cook until soft.&nbsp;

Sprinkle with your favorite seasonings and stir to combine.&nbsp;

Serve immediately and top with an egg, sunny-side up.&nbsp;

Be sure to mix the runny yolk into the hash! The flavor combination is perfection.

sweet potato breakfast hash

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

Cost: $11.59 /serving

Author : Jill Nystul

Ingredients

Instructions

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