Change up your breakfast routine with this quick and easy sweet potato hash!

Sweet Potato and Egg Hash1 serving
2 Tbsp. coconut oil
1 large sweet potato, washed, ends trimmed
½ small onion, sliced thin
2 garlic cloves, minced
2 large eggs
shredded cheese of choice
salt and pepper

Julienne your sweet potato, or use large holes on a cheese grater. Heat a cast iron skillet over medium heat with coconut oil. Place sweet potatoes, onion and garlic in pan and stir frequently until you done to your liking, 8-12 minutes.

Set your oven on broil. Spread out the sweet potatoes evenly around pan. Create 2 wells for eggs. Crack eggs one at a time and pour into each well. Cook for 2-3 minutes or cooked until your liking. Sprinkle with cheese, salt and pepper. Serve warm. Top with your favorite toppings! 

Some of my favorite toppings include - diced avocado, halved cherry tomatoes, Cotija cheese, or sometimes fresh jalapeno slices for an extra kick!

Be Well,

Kristin

For a printable version of this recipe, click here: Sweet Potato and Egg Hash